7-Spice Sriracha Pho – Sarah Todd

Ingredients

• 1 litre beef stock
• 1/2 onion, sliced
• 3 cloves garlic, minced
• 1 chunk ginger, grated
• 1 tablespoon fish sauce
• 2 tablespoons Hoisin sauce
• 1 package (400g) rice noodles
• Water for boiling
• 1 tablespoon olive oil
• 350 grams boneless beef chuck, sliced thin
• 1/4 cup fresh lime juice
• 1 tablespoon brown sugar
• 2 tablespoons Hot Toddy 7-spice Sriracha sauce
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh basil leaves
• 1 jalapeño, thinly sliced
• 1 lime, cut into wedges