Mont Di
Encyclopedia
Mont Di is a collective term for dishes made with thin rice noodles
. Mont Di vermicelli are used fresh, as it ferments quickly in Myanmar's tropical climate. There are a number of Mont Di dishes in Burmese cuisine but Rakhine Mont di of the Arakanese
of western Myanmar
is the most popular. Mandalay Mont Di is another well known dish.
and is a semi staple dish of Rakhine State.
It comes in two forms, as either salad or soup.
The soup is the more common version, in which rice vermicelli is mixed with a thin soup made of Daggertooth pike conger (called Thinbaw Htoe in Arakanese, Nga shwe in Burmese ), Rakhine ngapi
and lemongrass. Dry roasted pike conger eel flakes, fried onion and garlic, fresh coriander, red and green chili paste are added. It is also called Arpu Sharpu which roughly means 'hot throat, hot tongue', due to the green chili paste. Some add fried pulverised nga phe
and pork rind
.
In the salad form, the soup is served separately, while the same ingredients are mixed into a more colourful combination. The red chili paste and oil gives the white rice vermicelli the yellow colour.
is an inland city located in Central Myanmar. The meat is cooked as a sauce and added to the noodles like a salad. Another difference is that larger rice noodles is used instead, similar to Nan gyi thoke.
Rice vermicelli
Rice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of vermicelli....
. Mont Di vermicelli are used fresh, as it ferments quickly in Myanmar's tropical climate. There are a number of Mont Di dishes in Burmese cuisine but Rakhine Mont di of the Arakanese
Rakhine people
The Rakhine , is a nationality in Myanmar forming the majority along the coastal region of present day Rakhine State or Arakan State. They possibly constitute 5.53% or more of Myanmar's total population but no accurate census figures exist. Rakhine people also live in the southeastern parts of...
of western Myanmar
Myanmar
Burma , officially the Republic of the Union of Myanmar , is a country in Southeast Asia. Burma is bordered by China on the northeast, Laos on the east, Thailand on the southeast, Bangladesh on the west, India on the northwest, the Bay of Bengal to the southwest, and the Andaman Sea on the south....
is the most popular. Mandalay Mont Di is another well known dish.
Rakhine Mont Di
Rakhine Mont Di is the most popular dish in association with the Rakhine peopleRakhine people
The Rakhine , is a nationality in Myanmar forming the majority along the coastal region of present day Rakhine State or Arakan State. They possibly constitute 5.53% or more of Myanmar's total population but no accurate census figures exist. Rakhine people also live in the southeastern parts of...
and is a semi staple dish of Rakhine State.
It comes in two forms, as either salad or soup.
The soup is the more common version, in which rice vermicelli is mixed with a thin soup made of Daggertooth pike conger (called Thinbaw Htoe in Arakanese, Nga shwe in Burmese ), Rakhine ngapi
Ngapi
Ngapi is a generic term for pungent pastes made of either fish or shrimp in Myanmar. It is usually made from the fermentation of salted ground fish or shrimp, which is then sun dried. Ngapi is a main ingredient of Lower Burmese cooking, used as a condiment and additive in most dishes...
and lemongrass. Dry roasted pike conger eel flakes, fried onion and garlic, fresh coriander, red and green chili paste are added. It is also called Arpu Sharpu which roughly means 'hot throat, hot tongue', due to the green chili paste. Some add fried pulverised nga phe
Notopteridae
The family Notopteridae contains eight species of osteoglossiform fishes, commonly known as featherbacks and knifefishes. They are small fishes living in freshwater or brackish environments in Africa and South-east Asia....
and pork rind
Pork rind
Pork rind , is the fried or roasted skin of a pig. Frying melts most of the fat from the pork rind...
.
In the salad form, the soup is served separately, while the same ingredients are mixed into a more colourful combination. The red chili paste and oil gives the white rice vermicelli the yellow colour.
Mandalay Mont Di
Mandalay Mont Di is quite different from Rakhine Mont Di. It uses meat instead of marine fish, as MandalayMandalay
Mandalay is the second-largest city and the last royal capital of Burma. Located north of Yangon on the east bank of the Irrawaddy River, the city has a population of one million, and is the capital of Mandalay Region ....
is an inland city located in Central Myanmar. The meat is cooked as a sauce and added to the noodles like a salad. Another difference is that larger rice noodles is used instead, similar to Nan gyi thoke.
See also
- Cuisine of Burma
- Nan gyi thohkNan gyi thohkNan gyi thohk, is a Burmese dish consisting of thick round rice noodles mixed with specifically prepared chicken curry. It has been equated as a Burmese version of spaghetti....
- Ohn no khao sweOhn no khao swèOhn no khao swè is a Burmese dish consisting of wheat noodles in a curried chicken and coconut milk broth. The dish is often garnished with crisp fried bean fritters, sliced raw onions, chillies, crisp noodles, and slices of hard-boiled egg, and zested with lime or lemon juice and fish sauce.Due...
- MeeshayMeeshayMeeshay, is a Burmese dish of rice noodles mixed with meat sauce. It is a specialty of the Shan people of Eastern Myanmar. Regional variants exist but two main types, the normal meeshay and the Mandalay version, are the most popular....
- Rakhine Inspired Burmese Dishes