U Ponnya's Nwa Mee Hinga

Place the oxtail pieces in a large heavy-bottomed pot and cover with water. Bring to a boil, skim off any foam and impurities that rise to the surface, then reduce heat to a gentle simmer.

Add the whole or lightly crushed garlic cloves to the simmering pot along with salt and pepper. Allow the oxtail to slow-cook until the meat is very tender and a rich, flavourful broth has developed.

Remove the oxtail pieces from the broth and set aside to cool slightly. Skim any excess fat from the surface of the broth.

Once cool enough to handle, pick the oxtail meat from the bones and return the meat to the broth, discarding the bones.

Add the fin fish to the simmering broth, ensuring the pieces are submerged in the liquid. Cook gently until the fish is just cooked through and begins to flake.

Season the broth with fish sauce, adjusting the quantity to achieve a balanced savoury depth. Taste and correct salt and pepper as needed.

Add the washed watercress to the pot and stir gently into the broth. Cook briefly until the watercress is just wilted but still retains a fresh, vibrant colour.

Ladle the hinga into bowls, ensuring each serving contains oxtail meat, fish, and watercress. Serve immediately with steamed rice or noodles as desired.