Chop all fresh vegetables, wearing gloves when handling chilies.

Combine beef broth, fish sauce, sriracha garlic chile sauce, soy sauce, garlic, cilantro, chives, parsley, Thai basil, oyster mushrooms, ginger, daikon radish, lemon grass, jalapenos, habaneros, Thai chilies, and Chinese 5 spice in a pot.

Simmer covered for 30 minutes.

Remove from heat.

Remove ginger and daikon radish pieces from the pot.

Finely chop 1 tablespoon of each and return to the pot.

Add fresh herb and vegetable reserves to the pot.

Turn broth back on to a simmer.

Steam frozen buns for 15-20 minutes or microwave each for 2 minutes.

To steam: Place buns on a steaming rack in a pot with 1 inch of water.

Bring water to a boil, then reduce heat to medium-low.

Ensure the water doesn't touch the buns.

Cover the pot with a tight-fitting lid and steam for 15-20 minutes, checking water levels intermittently.

Gently lift steamed bun from steamer.

Place the bun in a serving bowl.

Ladle hot broth around the bun.

Garnish as desired with fresh herbs and vegetables.

Serve with fish sauce, soy sauce, and sriracha garlic chile sauce on the side.

Serve immediately and enjoy.