Beef Tendon Balls

Beef Tendon Balls in the USA:

What are they?

Beef tendon balls, also known as tendonlon, are a popular street food and restaurant dish in the US, especially among Vietnamese and Chinese communities. They feature bite-sized pieces of beef tendon, cooked until tender and served in a flavorful broth.

Flavor and Texture:

The tendon itself has a somewhat chewy texture, but after cooking, it becomes soft and slightly elastic. The broth they're served in usually carries flavors from spices, herbs, and sometimes vegetables. The combination creates a unique and surprisingly enjoyable taste experience.

How are they made?

Traditional methods involve simmering beef shanks or tendons in broth for hours, sometimes with spices and aromatics like ginger, garlic, and star anise. Modern restaurants might use shortcuts like frozen tendon balls or pre-cooked versions.

Common ways to serve them:

Broth-based
Served simply in a warm broth, often with onions and cilantro for garnish.

Pho
Added to bowls of pho noodle soup for an extra protein boost.

Stir-fry
Mixed with vegetables and other ingredients like mushrooms, carrots, or noodles.

Where to find them:

Tendonlon is widely available in:

Asian restaurants
Vietnamese restaurants are likely to offer the best selection.

Street food stalls
Look for areas with a large Asian population or Vietnamese/Chinese communities.

Specialty shops
Some Asian grocery stores might carry frozen or pre-cooked tendon balls.

Tips for trying them:

Be prepared for the texture. It's not like eating meat, but more like chewing gum with flavor.

Start with a small piece to get a feel for it.

Ask for suggestions if you're unsure how to eat them.

Try different broths or dishes to find your favorites.

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Beef Tendon Balls