Mont di

Mont Di: A Flavorful Journey Through Burmese Noodles

Mont di is a cherished term in Burmese cuisine that refers to dishes crafted with thin rice noodles. These noodles are best enjoyed fresh, as they tend to ferment quickly in Myanmar’s tropical climate. There are various types of mont di, with the Rakhine mont di from the Arakanese in western Myanmar being the most celebrated. Another well-known variation is the Mandalay mont di.

Rakhine Mont Di: A Coastal Delight

Rakhine mont di is a quintessential dish in the Rakhine State and comes in two delightful forms: salad or soup. The soup version typically features rice vermicelli blended with a light broth made from daggertooth pike conger, Rakhine ngapi (fermented fish paste), lemongrass, and a mix of spices. The salad variant, on the other hand, combines similar ingredients into a vibrant and flavorful dish.

Mandalay Mont Di: An Inland Twist

Mandalay mont di presents a different interpretation, using meat instead of fish, reflecting the inland location of Mandalay. The meat is cooked into a savory sauce and added to the noodles, sometimes served as a salad. Unique flavors are achieved with the use of daal flour and flavored oils. Diners can customize their mont di to their preferences, mixing the ingredients to suit their palate.

Yodaya Mont Di: A Thai Influence

Yodaya mont di, influenced by Central Thai cuisine, features fish as the main protein and uses curled rice vermicelli strands tossed in turmeric-infused oil. This dish is typically garnished with fried onions and raw green beans. A special version of Yodaya mont di in Mandalay incorporates bean flour, dried shrimps, and a thicker gravy, adding an extra layer of richness.

Yangon Mont Di: A Local Favorite

Yangon mont di closely resembles Rakhine mont di but with a local twist to cater to local tastes: the addition of oil in the salad. This added oiliness aligns with the Burmese preference for richer textures in their dishes.