Cut the pork hock into bite-sized pieces and rinse well. Blanch the pork hock, beef brisket, and beef bones in a pot of boiling water with a little salt to remove impurities. Transfer to a bowl of cold water and rinse thoroughly. In a clean pot, add fresh water and bring to a boil. Add the pork hock, beef brisket, and beef bones along with 1 teaspoon of seasoning powder and 1/2 teaspoon of salt. Add smashed ginger and lemongrass to the pot with about 8–12 cups water (2–3 liters), then simmer until the beef is tender.

Trim and wash the green onions, then cut off the white parts to add to the broth for extra flavor. Slice the green parts thinly. Rinse the bean sprouts and drain. Peel and thinly slice the onion. Blanch the rice vermicelli noodles in boiling water, then place in serving bowls. Top with thinly sliced beef brisket, beef bones, and pork hock. Ladle hot broth over the noodles, sprinkle with black pepper, and serve with fresh herbs, extra chili, and chili sate as desired. Enjoy!