SUP HANG WUA | OXTAIL SOUP
As mentioned in the introduction of the recipe, this is a Thai Muslim dish and rarely found in restaurants outside Thailand. About 3.5 hours of cooking, but easy. In a big pot, I used a dutch oven, covered the oxtail (I couldn’t find oxtail so replaced by shoulder) with water by 1.5 inch, tossed in the spices: green cardamom pods, 1 or 2 cinnamon sticks, some whole white or black peppercorns and salt. Brought the water to boil and covered the pot to shimmer for 3 hours, checked regularly and refilled if water level dropped. At the last half hour, added sliced yellow onion, tomatoes (I used can ones), potatoes, white parts of onions. Also, since I didn’t use oxtail, I tossed in some marrow bones. Before serving, stirred in bird’s eye chili, lime juice, green part of green onion, cilantro and fried shallots. I tried to adjust the taste as mentioned “the flavor should be sour first, then salty”, although mine was more “sour first, heat next, salty last”. Delicious and meat was tendered. Looking forward one day to do the oxtail version, with all the melting gelatin.
