In pho beef-part names, what does gân refer to?

In pho beef-part names, gân refers to tendons.

The Vietnamese word gân means tendon, and gân is used in pho menus for beef tendon served in the bowl. Tendon is dense and chewy when undercooked, so it is simmered for a long time until its connective tissue softens and becomes gelatinous. That texture makes it a prized addition for diners who enjoy a more substantial bite than thinly sliced beef provides.

Pho menus may combine several beef cuts in one serving, including tái for rare sliced beef, chín for well-done beef, nạm for brisket, sách for tripe, and gầu for fatty brisket or flank-related cuts depending on the menu’s terminology. These names can vary somewhat among restaurants and regional traditions, but gân consistently points to tendon.

Tendon is not tripe, which is stomach lining, and it is not brisket or flank, which are muscle cuts. Because tendon can look pale and firm after cooking, diners unfamiliar with Vietnamese beef terminology sometimes mistake it for another well-done cut.