Chop the chili peppers to make dipping fish sauce. Pick and wash all fresh herbs in diluted salt water, then rinse several times with clean water. Cut off the roots of the green onions, wash, and separate the white and green parts. Slice the white parts to add to the broth later for aroma, and finely chop the green parts. Pick and chop the Vietnamese coriander (rau răm) as desired. Peel and thinly slice the onion. Cut the Vietnamese pork sausage (chả lụa) into bite-sized pieces.

Wash the beef short ribs and brisket with vinegar to remove any odor. Next, place the beef in a pot of water with a little salt, bring to a boil to remove impurities, then turn off the heat and rinse the meat clean. Smash the ginger and lemongrass, add to a pot with about 8-12 cups water (2-3 liters), then add the short ribs and brisket. Simmer until tender. The brisket will cook faster, so once it's done, remove it, let it cool, then refrigerate for 30 minutes to make it easier to slice thinly.

Add 3 tablespoons fish sauce, 2 tablespoons salt, 2 tablespoons sugar, 2 tablespoons MSG, and a bowl of fermented shrimp paste mixed with a little water (about 2-3 tablespoons). To make the broth more appealing, prepare annatto oil: sauté 1 tablespoon lemongrass, 1 tablespoon minced garlic, and 1 tablespoon minced chili in oil until fragrant, then add 2-3 tablespoons annatto oil. Pour all the annatto oil mixture into the simmering broth.

To serve, place the noodles in a bowl (you can briefly blanch the noodles in boiling water to heat them), top with thinly sliced brisket, add beef short ribs, and Vietnamese pork sausage. Sprinkle with pepper, green onions, and cilantro. Serve with fresh herbs and chili satay sauce. You can also add beef shank or pork hock if you like.