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Beef Tendon Noodle Soup

Recipe by Connie Veneracion
By cooking the bone and tendons in a slow cooker, all the flavors from the bone get expelled into the cooking liquid. Ergo, you get a rich broth to ladle over your noodles.
Prep Time 10 mins
Cook Time 16 hrs 15 mins
Chilling time 12 hrs
Total Time 1 d 4 hrs 25 mins
Course Main Course
Cuisine Asian
Servings 3 people
Beef Tendon Noodle Soup


  • Slow Cooker
  • Oven



  • Preheat the oven to 400F.
  • Arrange the beef shank bones on a tray lined with foil.
  • Roast the bones until lightly caramelized.
  • Transfer the roasted bones to the slow cooker and add enough water to cover.
  • Throw in the cloves, coriander seeds, cinnamon bark, star anise, garlic, onion, ginger and lemongrass.
  • Drizzle in two tablespoons fish sauce.
  • Cook the bones on LOW for 16 to 18 hours.
  • Cool the bones and broth.
  • Carefully scoop out the bones and transfer to a container that can go into the fridge.
  • Strain the broth directly into the container with the bones.
  • Chill overnight to allow the flavors to deepen.
  • Reheat the bones and broth. Taste and add more fish sauce, if needed.
    Beef tendon in wok
  • Place the cooked noodles in bowls.
    Flat egg noodles in bowls
  • Divide the tendon among the three bowls and add a bone at the center (remember, that contains marrow).
  • Garnish the beef tendon noodle soup with cilantro, scallions and fried shallots.
Keyword Beef, Noodle Soup, Offal