• 5 piecescardamom pods
• 2 piecesbay leaves
• 3 piecescilantro roots
• 4 piecesgarlic cloves, roughly crushed
• 1 tbspblack or white peppercorns
• 2 kgoxtail, cut into 5 cm pieces
• 1 piececinnamon stick
• 3 lwater
• 2 tbspoil for frying
• 1 pieceonion, sliced
• 7 cmfresh ginger, peeled and sliced
• 5 piecescherry tomatoes
• 2 tbspfish sauce, optional
• 3 tbsplime juice
• 1 to tastesalt
• 1 tbspgreen bird’s-eye chilli, sliced, for garnish
• 6 tbspfried shallots, for garnish
• 100 gsliced celery, for garnish
• 40 gsliced spring onions, for garnish
• 15 gchopped cilantro, for garnish
• 1 portionlime wedges, for garnish

Préparation

1. 1Place the cardamom pods, bay leaves, cilantro roots, garlic and peppercorns in a herb and spice infuser.
2. 2In a large pot, bring 3 litres of water to a boil over high heat. Add the oxtail and cook for 20 to 30 minutes, skimming regularly.
3. 3Add the infuser and cinnamon stick. Reduce the heat and simmer gently for 2 hours, until the oxtail is tender.
4. 4Remove the oxtail with a slotted spoon and set aside. Strain the soup through muslin or a fine-mesh sieve into another saucepan, then bring it to a boil over medium heat. Add water if necessary.
5. 5Heat the oil in a wok over medium heat and cook the onion and ginger for 1 to 2 minutes, until tender. Add them to the soup with the tomatoes and cook for another 30 minutes.
6. 6Ladle the soup into bowls. Add the fish sauce and lime juice. Garnish with chilli, fried shallots, celery, spring onions, cilantro and lime wedges, then serve.