U Ponnya's Nwa Mee Hinga (Oxtail and Watercress Soup) Burma
Categories: Burmese, Soups/stews
Yield: 4 Servings
1 lb Oxtail, divided into sections
2 Cloves garlic, chopped fine
1 tb Fish sauce (nam pya ye)
1/2 ts Salt
4 c Water
1/8 ts Pepper
1/2 bn Watercress, divided into stems
The combination of oxtail and watercress
gives the soup a rather unconventional
flavor and makes it a fine luncheon dish.
It is reputed to be nourishing for nursing
mothers.
Watercress is specified, as substitute for
the traditional green known as 'chaste leaf'
or 'Indian wild pepper' (Vitex trifolia),
kyaung- ban in Burmese.
Broil the oxtail in a gas or electric broiler
until well roasted and slightly charred, about
15 minutes.
Better still, barbecue over charcoal to impart
a slightly smoked flavor.
Put everything except the watercress into
a pan, and bring to a boil.
Cover the pan and cook over moderately low
heat for 1 hour or more to tenderize the meat
until it comes away from the bone.
Add the watercress, cover the pan, and cook for
3 minutes more.
Serve hot.
From: THE BURMESE KITCHEN
by Copeland Marks and Aung Thein,
Evans and Company, Inc., New York. 1987.
ISBN 0-87131-524-6
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