Bún Bò Hue

INGREDIENTS

• 2 pounds pork neck bones
• Thinly sliced yellow onion
• Thinly sliced green or red cabbage
• Lime wedges
• 1/4 cup finely chopped lemongrass
• 1 teaspoon minced garlic
• 1 cup sliced shallots (2 extra-large shallots)
• 1 pound beef brisket
• 2 teaspoons kosher salt
• 8 lemongrass stalks
• Perilla leaves
• 1 (14-ounce) package dried round rice noodles, cooked according to package directions, or 3 pounds fresh
• 1 teaspoon annatto seeds, ground
• 2 pounds beef shank bones, cut into 2- to 3-inch pieces (ask your butcher to do this)
• Thai basil sprigs
• 2 pounds oxtail, cut into 2- to 3-inch pieces (ask your butcher to do this)
• 1 1/2 teaspoons red pepper flakes
• Lemon wedges
• 2 pounds beef marrowbones, cut into 2- to 3-inch pieces (ask your butcher to do this)
• 2 teaspoons sugar
• 2 teaspoons shrimp paste
• 1/4 cup plus 2 tablespoons canola oil