Burmese Mont Di (Rice Noodles in Fish Broth)
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Origin
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Description
Thin rice noodles in a mild fish broth thickened with chickpea flour, served cold or at room temperature with fried shallots, dried chilli flakes, fish sauce, lime, and a small amount of fermented fish paste on the side. Mont di is the southern Burmese parallel of mohinga — a fish-and-rice-noodle preparation — but where mohinga is a hot soup, mont di is served at room temperature and the noodles are cold. It is a preparation specifically designed for hot weather.
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The Thread
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Flavour Context
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Pillars V — VII
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