{"id":2389,"date":"2026-01-29T14:11:14","date_gmt":"2026-01-29T14:11:14","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2389"},"modified":"2026-01-29T14:13:57","modified_gmt":"2026-01-29T14:13:57","slug":"moose-bones-and-tendons-pho","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/01\/29\/moose-bones-and-tendons-pho\/","title":{"rendered":"Pho d'os et de tendons d'orignal"},"content":{"rendered":"
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Moose Bones and Tendons Pho<\/h2><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

6<\/p>hours <\/span><\/div>

<\/span>Total time<\/span>

8<\/p>hours <\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Pho stock (quantities are approximative, adjust when you taste)<\/strong><\/li>
  • <\/span>

    4-6 lbs of moose bones<\/span><\/p><\/li>

  • <\/span>

    4 moose tendons<\/span><\/p><\/li>

  • <\/span>

    2 Star of anise<\/span><\/p><\/li>

  • <\/span>

    2 Cinnamon sticks<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of coriander seeds<\/span><\/p><\/li>

  • <\/span>

    8 cloves<\/span><\/p><\/li>

  • <\/span>

    4 cardamon pods<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of fennel seeds<\/span><\/p><\/li>

  • <\/span>

    Rock sugar, 1 large rock (or 1 tbsp of sugar)<\/span><\/p><\/li>

  • <\/span>

    2 large yellow onions, halved<\/span><\/p><\/li>

  • <\/span>

    1 large ginger root, about the size of a hand<\/span><\/p><\/li>

  • <\/span>

    1\/3 cup of fish sauce (or salt), or to taste<\/span><\/p><\/li>

  • Garnitures<\/strong><\/li>
  • <\/span>

    1 lbs of moose chinese fondue cut<\/span><\/p><\/li>

  • <\/span>

    400g of rice noodles, cooked<\/span><\/p><\/li>

  • <\/span>

    2 green onions<\/span><\/p><\/li>

  • <\/span>

    Cilantro, roughly chopped<\/span><\/p><\/li>

  • <\/span>

    Asian basil leaves<\/span><\/p><\/li>

  • <\/span>

    Bean sprouts<\/span><\/p><\/li>

  • <\/span>

    Lime<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Blanch the bones<\/strong> \u2013 Boil bones and tendons 10 minutes. Drain the water, rinse the bones and tendons well, and clean the pot.<\/li>
    • Load the stockpot<\/strong> \u2013 Return bones and tendons to the cleaned pot, cover with water and bring to a boil. Simmer for 3h while skimming the solids, the fat, bubbles or any impurities at the surface throughout the cooking process.<\/li>
    • Toast the spices<\/strong> \u2013 Toast the star of anise, the cinnamon sticks, the coriander seeds, the cloves, the cardamon, the onions, and the ginger until slightly charred and fragrant. Rince well to remove the charred bits. Pack the spices in a cheese cloth. Add the spices, the fish sauce, the sugar in the in the stock. Simmer for an additional 2h minimum.<\/li>
    • Monitor the stock<\/strong> \u2013 Throughout the cooking process, remove impurities, add liquid if needed. Simmer for a total of 6h or up to 24h. Start checking the tendons after 5h. They are ready to remove and reserve when tender.<\/li>
    • Strain the broth<\/strong> \u2013 Pour through a fine strainer into a clean pot to remove solids.<\/li>
    • Season to taste<\/strong> \u2013 Adjust with salt, soy sauce, fish sauce, or sugar.<\/li>
    • Pick the meat<\/strong> \u2013 Remove and save any cooked meat from the bones; discard the rest.<\/li>
    • Cook the noodles <\/strong>\u2013 In accordance to the package<\/li>
    • Assemble the bowls<\/strong> \u2013 Place the cooked rice noodles at the bottom of a bowl. For protein, add the moose fondue meat, the meat you picked from the bones and tendon slices. Add the garniture of your choice and cover with the pho stock.<\/li><\/ul><\/div>