In a medium pot, bring water to boil, add pork bones and boil for 10 minutes. Drain and rinse bones.

Blanch brisket in boiling water for 3-4 minutes, then rinse under cold water.

Toast ginger, garlic, cinnamon stick, and whole cloves in a dry skillet over medium heat for 2-3 minutes.

In a large stockpot, add 7 quarts of water, rinsed bones, and blanched brisket. Bring to a boil then simmer for 45 minutes.

At 45 minutes, add the whole white onion and continue to simmer for another 45-60 minutes.

Heat sesame oil in a small saucepan, add annatto seeds and simmer for 5 minutes. Strain and sauté minced garlic and shallots until golden.

Remove brisket and add oil and seasoning mixture to the pot. Simmer for 20 minutes.

Cook Hue noodles as per package instructions. Drain and place in serving bowls.

Top noodles with sliced brisket and ladle broth over. Garnish with fresh vegetables and serve with lime and oregano.