Marinated Beef Tendons and Chicken Feet

The method

1. 01

   Prepare the marinade: In a pot, combine 3000 ml of water, 600 g of brown sugar, 500 ml of fish sauce, and 120 ml of white vinegar. Heat until the sugar dissolves, then divide into two portions.

2. 02

   For the beef tendon marinade: Add 30 g of minced garlic, 70 g of crushed ginger, and 40 g of minced chili pepper to the hot marinade. Let it cool completely before soaking.

3. 03

   For the chicken feet marinade: Add 130 g of smashed lemongrass, 30 g of crushed ginger, and 40 g of minced chili pepper to the hot marinade to release the flavors. Let it cool, then add lime leaves.

4. 04

   Prepare the beef tendons: In a pot, combine ginger, lemongrass, lime leaves, and salt with water. Bring to a boil.

5. 05

   Clean the beef tendons and add them to the boiling water. Boil for 1 hour and 15 minutes.

6. 06

   Remove the beef tendons and soak them in ice until firm. Clean off any fat.

7. 07

   Slice the beef tendons thinly and ensure they are completely dry. This step is crucial for proper marination.

8. 08

   Place the dried beef tendons in a clean jar and pour the cooled marinade over them until fully submerged. They can be eaten after 24 hours.

9. 09

   Prepare the chicken feet: Boil them similarly in the ginger and lemongrass water for the following times: 1 minute for cooked, deboned chicken feet; 4 minutes for uncooked, deboned chicken feet; 7 minutes for uncooked, bone-in chicken feet.

10. 10

    Soak the chicken feet in ice for half an hour.

11. 11

    Cut the chicken feet into bite-sized pieces and let them dry.

12. 12

    Once dry, pour the prepared marinade over the chicken feet and add a few slices of lime.

13. 13

    For the dipping sauce: Adjust the spiciness to taste, add 20 ml of lime juice, 12 thinly sliced lime leaves, 45 g of sugar, 45 g of sweetened condensed milk, 5 g of salt, and 5 g of MSG. Blend until smooth and adjust sweetness and sourness to your preference.