• 10 cups water
• 1¼ lb. ox tongue, washed well
• 3 cups beef broth
• 4 Tbs. sweet soy sauce
• 2 Tbs. soy sauce
• ¾ tsp. ground white pepper
• ¼ tsp. fresh grated nutmeg
• 3 fragrant lime leaves
• 2 Tbs. fried shallots
• 3 medium-size potatoes, peeled and cut in ¾-inch dice
• Fried shallots to garnish

• Bring water to a boil in a heavy stockpot, add whole ox tongue and return to a boil. Reduce heat and simmer for approximately 1 hour, or until tongue is nearly cooked. Strain stock and cool tongue down to room temperature. Peel skin off with a sharp knife.
• Slice ox tongue in thin even slices and place in a saucepan. Pour in beef stock and add both types of soy sauce, pepper, nutmeg, lime leaves and fried shallots. Bring to a boil, reduce heat and simmer for 10 minutes. Add potatoes and continue to simmer until potatoes are cooked.
• Garnish with fried shallots.

Helpful hints: The flavor of this dish seem to intensify if it is kept and reheated; add the garnish only when serving. If ox tongue is unavailable, substitute beef or calf tongue.