Grill the ginger, 1 onion, and 3 shallots until charred, then clean off the burnt parts. Bring 21 cups (5 liters) of water to a boil, add the pork ribs and beef brisket, then add the ginger, onion, shallots, 1/2 pineapple, star anise, cinnamon, and bruised lemongrass stalks. Simmer for 2 hours, or pressure cook for 25 minutes.

Heat oil in a pan. When hot, add annatto seeds to create color, then remove the seeds and keep the oil. Add minced shallots and garlic, then add minced lemongrass. Sauté until fragrant. Remove half to add to the broth. Add chopped chili to the remaining half to make saté (spicy chili oil).

Wash all the herbs and vegetables. Cut green onions and Vietnamese coriander into short pieces, thinly slice the onion, cut lime into wedges, and slice the chili.

Place bean sprouts and banana blossom in a bowl, add noodles, then top with thinly sliced beef brisket. Add green onions, Vietnamese coriander, and onion on top. Pour in the broth with beef meatballs and pork ribs. Add a little saté when serving. Serve with fish sauce mixed with lime and chili for dipping.