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Burmese Mont Di (Rice Noodles in Fish Broth)

Overview

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 (Entry ND-11) — 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.

Key Principles

**The fish broth:** Similar to mohinga: catfish or other freshwater fish, simmered with lemongrass, turmeric, and onion. Strained and slightly thickened with chickpea flour. **The noodles:** Thin dried rice vermicelli, boiled until cooked, then cooled in cold water and drained — not served hot. **Room temperature serving:** The broth, at room temperature (not refrigerator-cold — the fat would solidify), is poured over the cold noodles at service. The slight temperature differential (the broth slightly warmer than the noodles) is part of the preparation's character.

Source

Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)

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