Boil the oxtail, then reduce the heat once it reaches a boil.

Add ginger, 1 teaspoon salt, pepper, and ground nutmeg.

Cook until the oxtail is tender and the broth is oily.

Sauté the minced shallots and garlic with 1/2 teaspoon salt in 1 tablespoon vegetable oil, then add to the broth.

Add carrots and potatoes, once tender, add tomato, green onions, and celery.

Wait until all ingredients are cooked, let cool, and serve with fried shallots for extra flavor.