Rinse the 1.5 kg oxtail thoroughly under cold water and drain it in a colander.

Peel and finely crush the 4 garlic cloves and 4 g ginger.

Combine the oxtail with garlic, ginger, 2 rondelle spice pieces, 2 pébè spice pieces, white pepper, and salt in a large bowl.

Cover and marinate the seasoned oxtail for 20 min at room temperature.

Transfer the marinated oxtail to a large pot and pour in 2.4 l water.

Bring the pot to a boil over high heat, then reduce to a gentle simmer.

Simmer the oxtail for 120 min, skimming off any foam from the surface as needed.

Chop the 1 leek, 1 red bell pepper, 2 vegetarian peppers, 2 carrots, and 2 potatoes into bite-size pieces.

Add the carrots and potatoes to the simmering oxtail broth.

Cook the carrots and potatoes for 20 min until nearly tender.

Add the leek, red bell pepper, and 2 vegetarian peppers to the pot.

Simmer the soup for 15 min until the oxtail is fork-tender and all vegetables are soft.

Roughly chop the half bunch of coriander and stir it into the soup.

Taste the broth and adjust the salt, then serve the soup hot.