Thinly slice all the ingredients. Rinse the fish head with salt, then place it in a pot with the shrimp and cook to make a flavorful broth.

Once the broth comes to a boil, skim off any foam and season to taste. Add the fish cake, tomatoes, and shiitake mushrooms. After a few minutes, add the starfruit.

Blanch the rice vermicelli and place it in bowls. Ladle the broth and toppings over the noodles, then sprinkle with black pepper, fried shallots, and chopped dill. Serve hot with fresh mustard greens.