Prepare the Broth: In a large pot, boil water and add pork bones for 10 minutes to remove impurities. Drain and rinse. Repeat with brisket.

Toast Aromatic Spices: Toast garlic, ginger, lemongrass, and cinnamon stick in a dry skillet for 5 minutes. Bundle in cheesecloth or spice sachet.

Simmer Base Broth: In a stockpot, combine 7 quarts water, pork bones, and brisket. Boil then simmer for 45 minutes with the spice sachet.

Create the Oil Mixture: Heat sesame oil in a saucepan, add annatto seeds until oil is red, then sauté minced shallots until golden. Set aside.

Season the Broth: Remove brisket, discard solids, mix in oil mixture, fish sauce, shrimp paste, salt, and chicken bouillon. Simmer for 20 minutes.

Prepare Noodles and Serve: Cook Hue noodles as per instructions. Blanch beef tenderloin in broth for 30 seconds. Serve noodles topped with brisket, beef, and broth, garnished with greens and lime.