Mont di

Mont di

Rakhine mont di fish soup with garnish
Alternative names	Mont ti
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

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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]