Title: U Ponnya's Nwa Mee Hinga (Oxtail and Watercress Soup)
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.

1. 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.

2. 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.

3. 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 Posted by: Karin Brewer,
Cooking Echo, 9/92

Posted to MM-Recipes Digest V4 #086 by BobbieB1@aol.com on Mar 25, 1997