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kappakai t1_jedjz2h wrote

Reply to comment by tapsongbong in [Homemade] Bò kho (Vietnamese beef stew) by James--Trickington

Yah boneless shank is one of the cuts we use to make Taiwanese beef noodle soup. It’s not the cross cut pieces of shank you see at western markets but more a long tubular piece that is usually wrapped in silver skin. When you cook it to death, it’s basically a cap of tendon over the meat, so you get some tendon and meat in a single bite. I’ve used it it bo kho before and works well.

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neigetyro t1_jedmaiu wrote

have seen it called digital muscle as well!

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Umoon t1_jeehl9w wrote

My wife makes Taiwanese beef noodle soup. It’s also fantastic!

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tapsongbong t1_jedtmsw wrote

Isn't that meat used for Bun Bo Hue as well?

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kappakai t1_jedv5r6 wrote

Couldn’t tell you I’ve never made bun bo hue. But it might be thin sliced shank. You can tell cause there’s usually a lot of tendon built into the shank. In Chinese we call it 牛腱, but 腱translates into tendon in my Chin/Eng dictionary.

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