Boil the pork bones in a large pot of water for 10 minutes, then rinse to ensure a clear broth.

Add the rinsed pork bones back in and introduce brisket pieces. Bring to a boil for 5 minutes, then set brisket aside.

Toast the spices (cinnamon sticks, ginger, lemongrass, garlic, and whole cloves) in a small pan until fragrant.

Add 7 quarts of filtered water to the pot with pork bones and brisket, bring to a gentle boil, lower heat, and simmer for 1 hour.

Add the white onion after 45 minutes and continue to simmer for an additional 45 minutes, skimming impurities as needed.

Toast the annatto seeds in sesame oil until they release color, then strain and set aside. Sauté garlic and shallots.

Combine sautéed garlic and shallots with toasted spices, shrimp paste, bouillon, and any remaining spices. Stir into simmering broth.

Remove brisket once softened, rest on a cutting board, and add hot water and oil mixture to the broth.

Serve noodles in bowls, topped with sliced brisket, beef tenderloin, aromatic broth, and garnishes.