In a medium cooking pot, fill with water and bring to boil. Add pork bones to the pot and cook over high heat for 10 minutes to get rid of impurities.

Drain and wash pork bones with cold water. Set aside for later use.

Use the same pot and quickly blanch brisket, then drain and wash like pork bones. Let them cool down, set aside for later use.

In a cooking pan over medium heat, toast the spices over medium heat until everything is fully fragranced. Then tie cinnamon sticks and lemongrass using kitchen twine. Put the rest into a sachet.

In a large cooking pot, bring 7qt of water to a boil, then add pork bones and brisket. Bring the whole pot back to boiling point, then lower the heat enough to simmer everything.

Then add spice sachet, lemongrass stalks, and cinnamon sticks to the pot.

Simmer the pot over medium-high heat for 45 minutes, and occasionally skim away the impurities that floated on the surface. Do not stir the pot to keep the broth as clear as possible.

After 45 minutes of simmering, add whole white onion to the pot and continue cooking the broth over medium-high heat for another 45 minutes.

Meanwhile, add sesame seeds and annatto seeds to a stainless steel cooking pan to make the oil mixture for 5 minutes over medium-low heat. Strain, discard annatto seeds, and return infused sesame oil to the pan.

Add minced garlic and shallot to sesame oil and sauté for 3-4 minutes. Set aside for later use.

Use the same pan and sauté seasoning ingredients in sesame oil for 3-4 minutes. Set aside for later use.

Remove the brisket and let it cool down for later use. Remove and discard other ingredients. Add more hot water to the pot (about 8 cups). Then add the oil mixture, followed by the seasoning mixture.

In a small mixing bowl, combine the rest of the seasoning mix ingredients with half a cup of hot broth. Stir to dissolve all ingredients completely, then pour the mixture back into the broth.

Continue simmering the broth for 20 minutes. Then put the broth on low heat setting while waiting for serving.

Cut brisket into thin slices and quickly blanch tenderloin slices in hot water, wrap in plastic wrap to keep them warm.

Cook noodles following instructions on the package. Keep the noodles warm.

In a large soup bowl, fill half the bowl with noodles, then add slices of brisket and tenderloin. Garnish with white onion and green onion. Ladle the broth in the bowl enough to submerge the noodles completely.

Serve with vegetables and dipping sauce on the side. Enjoy!