In a pot, combine beef shanks, beef tendon and enough water to cover. Over medium heat, bring to a boil, skimming scum as it rises to top.
Once broth clears, add onions, pepper corns and fish sauce. Lower heat, cover and cook at no more than a simmer for about 2 hours or until shanks and tendons are soft. 3. Add more water as needed. Add potatoes and cook for about 5 minutes. Add green beans and cabbage and cook for a few minutes until vegetables are tender.
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