Begin by blanching the pork bones and brisket in boiling water for 10 minutes. Drain and rinse under cold water, then set aside.

In a dry skillet, toast the ginger, garlic, cinnamon stick, and bruised lemongrass over medium heat for about 3-5 minutes until fragrant.

In a large pot, combine the blanched pork bones and brisket with 4 quarts of fresh water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 45 minutes.

Introduce the whole white onion into the pot and continue to simmer for an additional 45 minutes, skimming any foam that rises to the top.

In a separate saucepan, heat the sesame oil, adding annatto seeds, minced garlic, and shallots. Cook for about 5 minutes until fragrant and strain into your broth.

With the brisket removed from the pot, add shrimp paste, fish sauce, and red pepper flakes. Stir gently until harmonized.

Let the broth continue to simmer on low heat for an additional 20 minutes, allowing all flavors to meld beautifully.

To serve, place cooked Hue noodles in bowls, top with slices of brisket and tenderloin, ladle hot broth, and garnish with fresh vegetables, lime wedges, and Thai chilies.