Trim ox tail and simmer in water for about ½ hour, constantly skimming impurities that float to the surface. Add spices and sauces and simmer for approx 2 hours until the meat is very soft. Cool and take the meat of the bones.
To make the dressing and salad, pound garlic, coriander root, green chillies, sugar, lime juice and fish sauce until smooth.
In a bowl, add beans, mint, coriander, garlic chives, chilli, Kaffir lime leaves, lemongrass and deep-fried shallots.
To serve deep fry ox tail until crisp, add to bowl with salad ingredients and add dressing. Place mix on a plate and garnish with deep fried shallots.
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