Rakhine mont di fish soup with garnish | |
Alternative names | Mont ti |
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Course | Breakfast, Lunch |
Place of origin | Myanmar |
Region or state | Various, inc. Rakhine State, Mandalay Region |
Associated cuisine | Burmese cuisine |
Main ingredients | for Rakhine variant only: rice vermicelli, any white fish (mostly Daggertooth blade conger), ngapi, lemongrass, pepper, garlic, red chili sauce, green chili paste, crisp garlic garnish, coriander |
Variations | Many; see list below |
Similar dishes | Khanom chin |
Mont di (Burmese: မုန့်တီ [mo̰ʊɰ̃ tì]) is a collective term for Burmese dishes made with thin rice noodles. The vermicelli is used fresh, as it ferments quickly in Myanmar's tropical climate. There are a number of mont di dishes, and the Rakhine mont di of the Arakanese from western Myanmar is the most popular. Mandalay mont di is another well-known dish. A handful of regional rice vermicelli dishes, such as Mawlamyaing mohinga and Kengtung khao sen, are also interchangeably called "mont di."[1][2]
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