In a large pot, bring 7 quarts of filtered water to a rolling boil. Add the pork bones and let boil for 10 minutes to remove impurities, then drain and rinse.

Blanch the brisket in the same pot, then rinse. Toast the cinnamon stick, whole cloves, and ginger in a separate pan until aromatic.

Return the cleaned pork bones and brisket to the boiling water. Add the toasted spices and smashed lemongrass. Bring to a boil, lower heat and let simmer, skimming impurities.

Simmer for 45 minutes, add the whole white onion, and continue simmering for another 45 minutes.

Heat pure sesame oil in a small pan. Add annatto seeds and minced garlic, infuse for 3-5 minutes, then strain. Sauté shallots until golden and combine.

Discard solids from the broth, stir in the oil mixture, add chicken bouillon, kosher salt, and fish sauce. Continue simmering for another 20 minutes.

Slice the cooked brisket and blanch tenderloin slices in the broth to keep warm. Cook the Hue noodles until tender, then drain.

In each bowl, add a serving of Hue noodles. Layer on sliced brisket and tenderloin, ladle broth over noodles, garnish with vegetables, and serve hot.