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 |
Mont di (Burmese: မုန့်တီ, romanized: mun. ti [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."