Vietnamese Seafood Hot Pot (Lau Do Bien)

Ingredients

• 3L chicken stock
• 1 tbsp sea salt
• 2 tbsp sugar
• 2 tbsp fish sauce
• ½ napa cabbage (washed and sliced into 4 cm pieces)
• 1 bunch mustard greens (washed and sliced into 4 cm pieces)
• 1 bunch garland chrysanthemum leaves (washed and ends trimmed)
• 500g raw tiger prawns (peeled and deveined)
• 500g boneless barramundi fillets (sliced into 5 mm pieces)
• 500g fresh mussels (scrubbed well, beards removed)
• 500g cleaned squid tubes (cut into 1 cm)
• 12 fresh scallops (on the half-shell)
• 300g rice vermicelli noodles
• ½ cup light soy sauce
• 4 bird’s eye chillies (thinly sliced)