Runoo, you're welcome.
Assuming you are in the Cary, NC area (i.e. the Research Triangle area in NC) I know there are various Vietnamese restaurants around there that serve phở. Since you say you have only had beef tendon at a Taiwanese restaurant I somehow suspect you might not have had this dish (phở) before? If so, it might be an idea to sample this dish and ask for "special pho" (or Phở Đặc Biệt) which will have the full panoply of ingredients in it including beef tendon. :-) If you have eaten this before, then please excuse me.
ETA: Actually, come to think of it (and maybe broadening the discussion a wee bit further too) the beef meatballs in Phở Đặc Biệt would, if they are any good, be of the "springy" sort, with the characteristics favored by E/SE Asian folks (of Han-type ancestry) which would be "springy" with some "bite" to it, a sort of "spring-back" when one chomps into it. Something which is called "song hou" in Cantonese. This might in a sense be considered "chewy", albeit of a somewhat different characteristic than that of cartilage - but is not completely dissimilar. Fish balls and pork balls in these cuisines, when properly made, would also have this "springiness" characteristic and vendors and makers of such meat balls would be prized based on their achievement of pleasant "springiness" - that does not become excessive so as to be considered "tough" instead, that is!
ETA2: In fact, beef balls are often made WITH TENDON incorporated into the meat mixture. These can be found in Chinese/E-SE Asian groceries, and are quite popular in the relevant cuisines too, versus just beef meat balls. They would certainly provide a bit of "chewiness" for you!
ETA3: Here's a picture of a pack of these beef-with-tendon balls [Venus brand] I have in my freezer:
Edited by huiray, 29 December 2013 - 09:03 AM.