Tendon

beef (use a mix of thinly sliced sirloin for rare beef, beef tendon, brisket, or flank) • –4.4 lbs beef bones (neck bones, marrow bones, shank bones, or back bones) • beef short ribs (optional) • cold water (about 3.5 liters) • Pho spices: cloves, star anise, black cardamom, coriander seeds, cinnamon sticks, cilantro roots, scallion roots, onion, ginger, shallots • white radishes, peeled • Rock sugar, bouillon powder, MSG, salt, seasoning powder, fish sauce • vodka or white liquor (40–50% ABV) to remove beef odor (about 50 ml) • distilled white vinegar (about 50 ml) • rice noodles, medium width (bánh phở) • Onion (cut into wedges), scallions, Vietnamese coriander (rau răm) • Fresh herbs, chili sauce, hoisin sauce for pho, fried dough sticks (quẩy) for serving •

beef tendon (500 g) • lemongrass • Quang-style noodles (1 kg) • Mixed fresh herbs: baby mustard greens, lettuce, banana blossom, cilantro, Thai basil • Green onions and cilantro • toasted sesame seeds (100 g) • roasted peanuts (100 g) • grilled rice crackers • quail eggs • limes • green chili peppers (200 g)

Dried brown rice pho noodles • tender beef (300 g) • beef tendon (200 g) • scallions • Fresh herbs: dill, Thai basil, rice paddy herb, etc • beef bones (1 kg) • White wine and coarse salt for prepping bones • water (3 liters), rinsed to reduce chlorine • Seasonings: rock sugar, fish sauce, salt, MSG • Pho spices: cinnamon stick, black cardamom, coriander seeds, black peppercorns, cloves, star anise, fennel seeds, dried tangerine peel • large onion or 2 small onions • shallots •

Beef tendon, beef sirloin • Star anise, cinnamon stick, pho spice mix • Yellow onion, shallots, ginger, salt, rock sugar • Rice noodles (banh pho), bean sprouts, green onions, Thai basil, chili peppers for serving

beef tendon (500 g) • star anise pods • cinnamon stick • black cardamom pod • ginger • lemongrass • onion • beef brisket (300 g) • dried rice vermicelli noodles (300 g) • Scallions, culantro, onion, seasonings

beef brisket with tendon (500 grams) • carrot • bo kho seasoning, cornstarch, annatto oil, tomato sauce • daikon radish • fresh coconut (for coconut water) • Lemongrass, ginger, shallots, fresh chili, and garlic • Seasonings: salt, cooking oil, sugar, black pepper, MSG • Fresh basil, sawtooth herb (culantro), onion • About 10–14 oz dried hu tieu noodles (300–400 grams), adjust to your preference

beef shank with tendon (1 kg) • pork hock with tendon • fresh lemongrass stalks, smashed (200 g) • thinly sliced lemongrass (100 g) • chicken bouillon powder (Knorr or similar) (about 60 g) • rock sugar (about 100 g) • annatto oil (about 120 ml) • salt (about 60 g) • fish sauce (about 60 ml) • Hue-style fermented shrimp paste (mam ruoc) (about 60 ml) • finely chopped chili peppers (about 30 g) • small daikon radish •

pork hock, cut into rounds • beef brisket or beef tendon (about 500 grams) • Lemongrass, chili sate, onion, pineapple, rock sugar, Huế fermented shrimp paste • Shallots, garlic, black pepper, bouillon powder, fish sauce, scallions • bún bò seasoning mix

beef shank (with tendon) (500 grams) • pork hock (1 kg) • pork marrow bones (600 grams) • Vietnamese pork sausage (chả Huế) (200 grams) • lemongrass, smashed • ginger, smashed (60 grams) • shallots • minced lemongrass • minced garlic • fermented shrimp paste (mắm ruốc Huế) • Thick rice vermicelli noodles, chili satay • Green onions, cilantro, Vietnamese coriander, onion •

beef (such as shank, tendon, brisket, etc.) • Bún Bò Huế seasoning powder (if you’re not using beef bones for the broth) • Shallots: whole and finely minced • Minced garlic • yellow onions: 2 whole, 1 halved and thinly sliced • pineapple, peeled • lemongrass, smashed • fermented shrimp paste (mắm ruốc) • Vietnamese pork sausage (chả Huế) • thick rice vermicelli noodles (bún) • Herbs for garnish: scallions, culantro, Vietnamese coriander

Beef scraps (buy brisket scraps, tendon scraps) • carrot • lemongrass stalks, sliced lemongrass, fresh chili • chili paste • seasoning powder • sugar • msg • fresh coconut water • garlic

beef tendon brisket • pineapple • large onions • shallots • lemongrass • Huế shrimp paste • chili powder + 1 teaspoon fine Huế chili powder • cooking oil • Seasonings: salt, seasoning powder, fish sauce, sugar, MSG if desired • Garnish: onion, green onions, Vietnamese coriander • Accompaniments: lettuce, julienned water spinach, bean sprouts, assorted herbs • Fresh rice noodles, thick or thin as preferred

beef tendon • tomato • onion, chopped for sautéing the beef • onion, roasted for the broth • stalks of lemongrass, halved • star anise • pieces of cinnamon • dried pho noodles • roasted ginger • Bean sprouts, washed • Seasonings: salt, bouillon powder, fish sauce • green onions •

Beef tendon or beef scraps • Pork leg bones • Beef bones • Dried shallots • Fresh ginger • Lemongrass • onions • Beef noodle seasoning • Fresh herbs for serving • Fresh rice noodles • Cooked beef blood pudding

pork hock • beef tendon • Duck blood • Pork paste • large stalks of lemongrass • Hue shrimp paste • Rice noodles • Fish sauce • Sugar • Salt • msg • Seasoning powder •

beef (choose cuts with tendons for better flavor) • Salt, seasoning powder, sugar, ground pepper • fish sauce • soy sauce • cinnamon powder • star anise, lightly roasted • cardamom pod, lightly roasted • onion, diced • unsalted butter • (3-4) fresh tomatoes • ketchup • tomato paste •

dried banh canh noodles • large shrimp, preferably with roe • pork shoulder with a mix of lean and tendon • quail eggs • squid cake or fish cake • lemongrass • small shallots • small onion • Scallions and culantro (ngo gai)

pork hock, pre-cut into pieces (500 g) • beef shank or beef with tendon (300 g) • lemongrass, 1 small piece of ginger, 1 onion, 1 red chili pepper • ripe pineapple, peeled • fermented shrimp paste (ruốc Huế), minced lemongrass, dried chili, annatto oil (70 g) • Vietnamese coriander (rau răm) (100 g) • Thai basil, spearmint, and mixed herbs (300 g) • shredded water spinach and thinly sliced banana blossom (500 g) • Vietnamese beef sausage or pork sausage, or peppered pork sausage (250 g) • thick or thin rice vermicelli noodles, as preferred (2 kg)

beef bones, blanched in boiling water • chicken bones, blanched in boiling water • onion, roasted until golden • shallots, roasted until golden, 3.5 oz ginger, roasted until golden, 1 oz dried sea worms, cleaned • daikon radish, 7 oz turnip, 1.8 oz cilantro roots • beef brisket, blanched in boiling water, boiled, 10.5 oz beef tenderloin, thinly sliced, 7 oz beef tendon, 7 oz beef meatballs, 7 oz beef fat • rice noodles, 10.5 oz bean sprouts, 7 oz fresh herbs, lime, chili slices, 1.8 oz green onions, finely chopped, 1 onion, thinly sliced • Pho spices: 3 black cardamom pods, 3 star anise, 1 clove, 0.5 oz coriander powder, 1 piece cinnamon, 0.5 oz fennel seeds, all for the broth

beef brisket and tendon (about 450 grams) • pork shoulder (about 300 grams) • fresh shrimp (about 85 grams) • large eggs • Mixed fresh herbs (such as cilantro, mint, Thai basil), pineapple, cucumber • Rice paper wrappers • Rice vermicelli noodles

beef tendon (200 g) • beef brisket (300 g) • beef sirloin (300 g) • small shallots, roasted • bean sprouts (200 g) • Pho noodles or rice noodles (hủ tiếu) • Herbs for pho: Thai basil, culantro, lettuce • Condiments: green onions, lime, chili, chili sauce, black pepper

rice noodles (phở) (1 kg) • beef tendon (300 grams) • beef (300 grams) • phở spice mix • Onion, scallions, culantro, cinnamon

beef brisket (about 1 kg) • beef tendon (about 0.5 kg) • Beef bones • Ginger, shallots • Star anise, cinnamon sticks, black cardamom, bay leaves, lemongrass • Scallions, cilantro, culantro, onion • Sugar, bouillon powder, fish sauce, black pepper, five-spice powder • Pho noodles

Beef bones • beef tendon (1 kg) • ground pork (200 g) • fresh beef (200 g) • pho noodles (500 g) • Fried shallots, chili satay, fresh herbs, hoisin sauce, soy sauce

beef shank • beef tendon (800 g) • beef meatballs (300 g) • rice noodles for pho (1 kg) • ginger root • yellow onions • pho spice mix • Bean sprouts, sawtooth herb, Thai basil • Green onions and cilantro • Seasonings

beef marrow or oxtail bone, about 2.2 lbs (1 kg) • Thinly sliced beef filet (for rare beef topping) • –10 oz (200–300 g) beef tendon • beef brisket • Beef meatballs (optional) • –2.2 lbs (0.8–1 kg) rice noodles (bánh phở) • Green onions, yellow onion, shallots, cilantro, lime, chili peppers, a small piece of dried squid or squid tentacles (as a substitute for dried sea worm) • ginger, about 5 oz (150 g), Thai basil, sawtooth herb, bean sprouts, black pepper, fish sauce, salt, etc • small cloth spice bag with string for: cinnamon stick, star anise, black cardamom, cilantro roots • Hoisin sauce for pho + red chili sauce

beef marrow bones (about 500 grams) • fresh pho noodles (about 1 kilogram) • rare beef (about 200 grams, such as sirloin or eye of round) • brisket (about 300 grams) • beef tendon (about 150 grams) • beef meatballs • yellow onions • shallots • ginger • sugarcane • pho spice mix • Star anise •

Beef brisket • Pork hock • Beef tendon • Huế-style pork sausage (chả Huế) • Huế fermented shrimp paste (mắm ruốc Huế) • Beef noodle soup seasoning • Chili sate sauce • Annatto oil • Chili powder • Lemongrass • pineapple • onion •

beef shank (500 grams) • beef tendon (300 grams) • pork spare ribs (500 grams) (You can also use pork hock if you prefer, but my family likes spare ribs) • Vietnamese pork sausage (chả lụa) or substitute with pork loaf, crab sausage, or pork blood cubes (300 grams) • Fresh rice vermicelli noodles (bún) • Sliced water spinach, shredded banana blossom, bean sprouts, fresh herbs (cilantro, mint, Thai basil) • Chili satay sauce • Onion, green onion • Hue-style fermented shrimp paste (mắm ruốc Huế) • Seasonings: lemongrass, ginger, dried shallots, garlic, chili powder, bouillon powder, sugar, annatto oil