Scrape and rinse the pork hock slices, and rinse the beef brisket. Place the pork hock and brisket in a pot with 12 3/4 cups water (3 liters). Bring to a boil, skim off any foam, then add 1 onion and 3-4 shallots (charred), and a small piece of smashed ginger. Add the smashed lemongrass stalks, 2 teaspoons salt, 2 teaspoons fermented shrimp paste mixed with a little water, 1 tablespoon fish sauce, 2 teaspoons MSG, and 2 teaspoons (10 g) rock sugar. Add 2 tablespoons annatto oil for color. Remove the brisket when tender, then adjust seasoning to taste.