Briefly boil the beef shank and pork hock, then discard the water. Place the meat in a pressure cooker, add a pinch of salt, seasoning powder, MSG, and shallots, and sauté briefly. Then add enough water to cover the meat and cook for 15 minutes. Once done, remove the meat and let it cool.

Crush the lemongrass, tie it together, and place it in another pot to make the broth. Put the fermented shrimp paste in a bowl, add cold water to fill 2/3 of the bowl, and stir to dissolve. Pour the clear liquid into the pot, discarding the sediment at the bottom. Add 2 liters (about 8 1/2 cups) of water to the pot. Season with fish sauce, MSG, 1 tablespoon of seasoning powder, and 1 teaspoon of sugar.

Thinly slice the pineapple and squeeze out the juice, then add it to the broth. Also, add the meat broth from step 1 to the pot.

Bring to a boil, skim off any foam, then reduce the heat, cover, and simmer for about 20 minutes. Then serve the noodles and meat in a bowl. Top with sliced onion and Vietnamese coriander. Pour the broth over, sprinkle with pepper, and enjoy with fresh herbs, lime, and chili satay.