In a large pot, heat oil over medium heat. Sauté garlic, onion and ginger for 5 minutes. Add five-spice powder, broth, hoisin sauce and fish sauce; bring to a boil. Boil for 5 minutes. Add noodles and boil for 5 minutes. Stir in beef and boil until noodles are tender and beef is hot. (Be careful not to overcook noodles or they will become mushy).

Ladle soup into large bowls and sprinkle with green onions, bean sprouts, cilantro and mint. Serve with lime quarters and Sriracha.

Tip: Place beef in freezer for 15 minutes before slicing; this makes it easier to slice the meat very thinly.