Beef Tendon Pho

Instructions

1. Prepare the tendons
   Place beef tendons in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and rinse thoroughly under cold water to remove impurities.
2. Start the broth
   In a large stockpot, add the cleaned tendons, beef bones, and enough water to cover by 2 inches (about 4-5 quarts). Bring to a boil, then reduce heat to a gentle simmer. Skim off any foam or impurities that rise to the surface.
3. Add aromatics
   Add the charred onion, ginger, star anise, cinnamon stick, cloves, and coriander seeds to the pot. Simmer uncovered for 3 hours, or until the tendons are tender when pierced with a fork.
4. Season the broth
   Remove the tendons from the broth and set aside. Strain the broth through a fine-mesh sieve lined with cheesecloth. Return the broth to the pot and add fish sauce and sugar. Adjust seasoning to taste.
5. Slice the tendons
   Once the tendons have cooled slightly, slice them into thin, bite-sized pieces. Return them to the broth to keep warm.
6. Prepare the noodles
   Cook the rice noodles according to package instructions. Drain well and divide among serving bowls.
7. Assemble the pho
   Ladle the hot broth and tendon pieces over the noodles. Serve immediately with a plate of fresh bean sprouts, herbs, lime wedges, and sliced chilies on the side.
8. Enjoy
   Each diner can customize their bowl by adding herbs, bean sprouts, lime juice, and chilies according to their preference. Sriracha and hoisin sauce can also be offered as condiments.