This slow-braise dish is somewhat similar to another Vietnamese dish called braised beef (bò kho). The main ingredient is now beef tendon, which is chewy and appetizing to Vietnamese taste. This dish are usually served with banh mi baguette, or some cooked rice, and some prickled vegetables.
Blanch beef tendons in a pot of hot water with sliced ginger for 3 mins, the submerge in cold water, then sliced into bite-sized pieces. In a bowl, add beef tendon pieces with 2 teaspoons of salt, 1 teaspoon of sugar, turmeric powder, annatto powder, five-spice powder. Toss the tendons up and let them marinated for 1/2 hour.
Heat the oil in a pot and add minced garlic, ginger, and lemongrass to sauté, then add the beef tendons and stir-fry, then added crushed lemongrass chunks. When the tendons are semi-cooked, add coconut juice, add pure water to submerge the tendons, with water level 2-cm (nearly ¾ inch) higher than the tendons.
Bring to a boil, scoop off the scums, and reduce the heat. During cooking, remove the scums regularly. Cook for at least 1½ hour. When to tendons are done, mix tapioca starch with some water and add to the pot to thicken the sauce.