Start by placing the chicken & steak in the freezer uncovered for about 30 minutes. This will make them easier to thinly slice.

Place the broth in the hot pot or electric skillet set to high. Alternatively, place it in a pot over high heat and bring the broth up to a rapid boil to be transferred into a fondue or crock pot at the table.

Prepare each ingredient and arrange on plates or platters. Each piece should be thin for easy cooking, but big enough to pick up easily:
Thinly cut the carrots in long slices.
Break the broccoli into bite-sized pieces.
Leave the shiitake mushrooms whole or cut big ones in half.
Separate the tat soi or baby bok choy into individual leaves.
Wash the leaves of the napa cabbage, arrange individual leaves on the platter.
Slice the tofu into squares or cubes.
Place the dry rice/bean noodles on a platter as well.

Place the dipping sauces, hoisin or Asian barbeque sauce, sesame oil, and/or red chili paste, into individual bowls.

When everything is almost ready, remove the steak and chicken and very thinly slice. Arrange on a plate to get ready to dip in the broth.

If the broth is on the stove, pour it into the fondue pot or crockpot, set on high. Sprinkle in the green onions as a garnish and for extra flavor.

Serve everything raw at the table with the simmering broth in the center of the table ready for dipping. Give everyone a bowl with a fork or chopsticks for dipping.

At the end of dipping and cooking the ingredients, soak all the noodles and enjoy a bowl of flavor-rich broth with the cooked noodles.