Clean the beef cartilage and cut it into bite-sized pieces. Peel and clean the papaya, then cut it into chunks. Peel the white radishes and cut them into bite-sized pieces. Wash the green onions, chop the leaves finely, and leave the roots whole.

Place a pot on the stove and add 1 tablespoon of cooking oil. Heat until hot, then add 2 crushed garlic cloves and sauté until fragrant. Add the beef and stir-fry for 10 minutes. Pour in 6 1/3 cups of water (1.5 liters) and bring to a boil. Season with 1 teaspoon of salt and 1 teaspoon of MSG. Cook for 10 minutes on medium heat, then simmer for another 20 minutes. Add 1 tablespoon of seasoning powder, 1 tablespoon of fish sauce, and 3 teaspoons of sugar. Add the radishes and papaya, reduce the heat to low, cover, and cook for another 20 minutes. Turn off the heat and add the green onion roots, chopped green onions, and fried shallots.

Serve and sprinkle with ground pepper. Enjoy with a bowl of fish sauce and a few slices of spicy chili. Enjoy your beef cartilage stew with papaya!