Asian-style beef and noodle soup

4 cups beef broth
4 cloves garlic, crushed
chunk of fresh ginger, crushed
1 large red onion, thinly sliced rounds
1 tablespoon Chinese Five-Spice powder
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon sriracha or other hot pepper sauce
1 cup thinly sliced lean beef
2 cups cooked rice vermicelli
bean sprouts
thai basil
lime wedges

Saute garlic, ginger and onion in vegetable oil until soft. Add Chinese Five-Spice powder and cook for five minutes. Add broth, soy sauce, hoisin sauce and hot sauce. Bring to a boil. Drop in beef and cook to medium-rare state. Remove from heat.

In a separate pot, cook vermicelli until just soft and drain. Split noodles between bowls and cover with soup. Garnish with bean sprouts, thai basil and lime wedges.

Served with spoon, chopsticks and small dish for extra hoisin and sriracha.