Preparation:

1. Clean the ox tongue well. Boil for 5 minutes. With a knife, scrape the tongue so that it looks smooth and clean. Rub the tongue with 1 teaspoon of salt and 1/2 teaspoon of ground peppercorns.
2. In a frying pan, heat the oil. Fry the tongue in the hot oil until brown. Remove.
3. In a pot, place the fried tongue. Pour the water just to cover the tongue. Add garn ploo, cardamom leaves and cassia. Simmer over a low heat for approximately 3 hours.
4. Remove the simmered tongue. Slice into 1 cm. (0.5 inch) pieces. Filter the soup to remove all the spices. Return the soup back to the pot.
5.In the soup pot, add potatoes, onion, carrots, snow peas, ox tongue, tomatoes, tomato ketchup, 1 teaspoon of salt, 1/2 teaspoon of ground peppercorns and white soya sauce. Adjust the flavour.
6. Dissolve the tapioca flour and wheat flour with some water. Add the flour into the soup pot. Stir well until blended. Bring the soup to the boil again. Remove from heat.

Note : Garn phlu, cardamom leaves and cassia will give a real oriental aroma to this western-origin dish