If you have a food processor, add the onions, garlic, ginger, shallots, and lemongrass. Blitz until fine. Cut the tomato in wedges and peel, core and roughly chop the pineapple.

In a large, shallow, wide pot, heat up the oil over medium heat. When hot, sauté the onion mix until soft but not brown. Add the tomato and pineapple and cook, stirring, until soft, about 5 minutes. Add the stock and bring to a simmer over medium-high heat. Turn the heat down and simmer for 1 hour. Taste and season with fish sauce, sugar, salt and pepper.

While the stock is simmering, prepare the vegetables, tofu, seafood, and meat by peeling, trimming, and chopping/slicing everything into bite size pieces. The above ingredients are just suggestions. Go with vegetables, meats, seafoods, and noodles that you love and are fresh and available. Arrange everything onto plates.

For hot pot, you’ll need a portable, tabletop burner. Set the table with individual small dipping bowls full of sauce for dipping, bowls to eat out of, chopsticks, tongs, and small strainers. Set the pot, with the stock in it, on the pan and turn it on to medium heat to bring it to a simmer. Add the food, all at once and let come to a simmer before scooping out and enjoying. Alternatively, add things in slowly and take them out as their done. As a general rule, you want the stock to be at a simmer so things cook through. Dip, eat, and repeat.