1 In a small bowl, soak mushrooms in water. In another bowl, pour warm water over rice noodles and soak according to package instructions.
2 Rinse scallions. Combine 150 ml (approximately 2/3 cup) soy sauce, vinegar and sesame oil. Stir to combine. Finely chop 1 piece of scallion (about 3cm/approximately 1 inch) and add to soy sauce mixture.
3 Peel ginger root and finely grate. Peel garlic and finely chop. Rinse chile pepper, cut in half, remove seeds, rinse again and very finely chop. In another bowl, combine ginger, garlic, chile pepper, remaining soy sauce and 2 tablespoons of water. Stir to combine.
4 Rinse broccoli and cut into small florets. Rinse carrots, peel and cut crosswise into thin slices. Cut the remaining green onions into 3 cm (approximately 1-inch) pieces.
5 Rinse cilantro, shake dry, pluck leaves and place in a bowl. Pour plum sauce into a bowl.
6 Rinse veal fillet, pat dry and cut into thin slices. Rinse fish fillet, pat dry and cut into thick strips, about the width of a pencil.
7 Cut shrimp along the back and devein. Rinse shrimp and pat dry.
8 Drain soaked mushrooms, pat dry and cut away the tough stems with kitchen shears. Drain noodles in a sieve and cut into shorter lengths with kitchen shears. Decoratively arrange vegetables, meat, fish, shrimp, mushrooms and glass noodles on a large plate.
9 Bring a pot of chicken stock to a boil. Fill a fondue pot half full with hot chicken broth and place on heating element. Keep the broth at a simmer throughout the meal (add more broth as needed).