Scallions, bean sprouts, Thai basil, mint, cabbage, lime wedges, and chili sauce
Directions
Preheat oven to 350°F. Place garlic and onions cut side down on a baking sheet and roast for 45 minutes until caramelized.
In a large pot, boil 8 quarts of water and 1/4 cup salt. Add oxtail, pork bones, and short ribs. Boil for 5 minutes. Drain, rinse with cold water, and set aside.
Bring 8 quarts of fresh water to boil. Add brisket, roasted garlic, onions, lemongrass, rock sugar, and all boiled meat. Simmer for 45 minutes until the brisket is tender. Transfer brisket to an ice bath for 5 minutes, pat dry, and refrigerate. Continue simmering broth for 2 hours. Strain broth through a cheesecloth. Discard solids, and keep broth simmering.
rind crushed red pepper and annatto seeds. Heat oil in a skillet and sauté with shallots, lemongrass, and shrimp paste for 2 minutes. Add broth. Stir in Dynasty fish sauce, salt, and a bit of sugar to taste. Let simmer for 20 minutes.
Cook noodles according to package instructions. Thinly slice brisket, pull oxtail meat, and slice short rib meat. Place noodles in bowls, add sliced meats and cha lua. Ladle hot broth over noodles, garnish with scallions, and serve with desired toppings.
