Blanch the pork hock and beef brisket with 2 tablespoons salt for 5 minutes. Rinse with cold water, then place in a pot with 8 1/2 cups (2 liters) water and bring to a simmer.

Char the onion, ginger, and shallot until fragrant, then add to the pot along with the lemongrass stalks, pineapple, and 2 fresh chili peppers. Skim off any foam to keep the broth clear. Simmer for about 3 hours. After 3 hours, transfer the pork hock and brisket to a bowl of ice water to firm up the meat.

Dissolve the fermented shrimp paste in warm water, strain, and add to the soup pot. Season with rock sugar and fish sauce to taste.

Heat 2 tablespoons oil in a pan, then sauté the garlic, shallot, minced lemongrass, minced chili, and annatto oil. Adjust the spiciness by adding more minced chili as desired. Sauté until fragrant, then pour into the soup pot.

Tip: At this stage, simmer over low heat. High heat will cause the annatto oil to evaporate and the broth will lose its beautiful red color.

Boil the thick rice vermicelli noodles, then place them in bowls. Slice the brisket and arrange with pork hock on top. Ladle plenty of broth over the noodles and serve with fresh herbs and vegetables. Squeeze a few drops of lime juice to enhance the flavor. Absolutely delicious!