What is tendon in pho?

Tendon is a type of tissue that connects muscle to bone. It is composed of tough, fibrous bands of collagen that help to transmit the force generated by the muscle to the bone, allowing for movement of the joints. Tendons are able to withstand a significant amount of tension and force, making them durable and strong.

In Pho, tendon is often included as one of the toppings in the broth-based noodle soup. Tendon is typically slow-cooked to make it tender and flavorful, and it adds a unique texture to the dish. Tendon is a good source of protein and collagen, making it a nutritious addition to the soup.

When cooked properly, tendon becomes gelatinous and soft, adding richness and depth of flavor to the broth. It is often enjoyed for its chewy texture and beefy taste. Tendon can also be found in other Asian cuisines, such as Chinese and Vietnamese dishes, where it is used in soups, stews, and stir-fry dishes.