Yeah, some just like it. I had pho with tendons for the first time a few weeks ago. While I left a few pieces because I could only take the texture so much, I could definitely see the appeal and the flavor was nothing short of delicious.
Gaston LSU Fan Dirty Coast Member since Aug 2008 23931 posts
re: Meatballs in PhoPosted by Gaston on 9/29/11 at 7:56 am to tigeryat
You just ordered wrong, people love that stuff. Tendon, tripe, you name it goes into authentic pho and those meatballs are exactly that. They serve pho with rawish round steak or even cooked brisket for the total crackers. I get the round steak and try not to look at what my Vietnamese friends fish out of their soup. Yuk.
papz LSU Fan Austin, TX Member since Jul 2008 7308 posts
re: Meatballs in PhoPosted by papz on 9/29/11 at 9:28 am to tigeryat
Those little meatballs are beef balls. At the Asian markets you can get them in pork, shrimp, fish, or chicken balls also. It depends on the type of noodle soup you're eating that determines which on is put in there.
For pho, it's typically the beef balls. For Hu tieu(clear glass noodles) or Mi, the other ones are used. I'm viet so I love them... but I could see how one is turned off by it. Some are plenty bland... depends on the brand they're using. Some really taste good. If you don't like the texture then you'll probably never like it. But if it's just bland, you can dip it in hoisen sauce mixed with chili paste and eat them on the side.
I like the springiness of the Vietnamese meatballs. I assume there is cartilage in there that gives it this quality. I like the "kitchen sink" pho with the rare beef, cooked beef, tendon, tripe and meatballs, the works. Once you get used to the texture, you start to get a Jonesin' for it...