Ingredients:

• 2 pounds of white fleshed fish thinly sliced
• 12 pounds of peeled and deveined shrimps
• 1  pound cleaned sliced squid
• 1 cup fresh straw mushrooms cleaned
• 1 bunch Chinese cabbage or bok choy
• 1 bunch of edible chrysanthemum leaves
• 1 bunch scallions cut 3-inch length
• 1 cup zucchini flowers
• 1 bunch cleaned coriander
• 8 ounces rice vermicelli
• 8-10 cups vegetable broth

Preparations:

• Wash and rinse all vegetables. Slice mushrooms, cut cabbage, bok choy in 2-inch length, drained and set aside.
  Heat to boil vegetable broth. Let it simmer. Divide and arrange all the vegetables in 3 serving plates and all the sliced seafood in another 2 serving plates. Put them around the hot pot or the fondue pot.
  
  To serve:
• Turn the broth to boil, dip the seafood in then the vegetable in. Scoop them out and eat with rice or vermicelli. Season with fish sauce dip.
• This recipe can serve 12 guests or more.