Burmese Mont Di (Rice Noodles with Spicy Fish Sauce)

Brief Overview

Mont Di is one of Burma’s most cherished noodle dishes, a vibrant and flavourful meal that showcases the country’s deep appreciation for bold spices and fresh ingredients. It’s a dish that varies by region, with different styles emerging across the country, but at its heart, it remains a comforting and satisfying staple of Burmese cuisine.

With its delicate rice noodles, rich fish based sauce, and aromatic spices, Mont Di is a dish that embodies the warmth and complexity of Burmese cooking. Whether enjoyed as a quick street food snack or a home cooked meal, it is a taste of tradition that has stood the test of time.

What Is Mont Di?

Mont Di is a rice noodle dish that comes in several regional variations, but the most well-known version features a spicy fish sauce that coats the delicate strands of noodles, creating a dish that is both deeply savoury and satisfyingly light.

The texture of the noodles is key; soft yet resilient, allowing them to absorb the rich, fragrant sauce. Often served with crispy fried toppings, fresh herbs, and a squeeze of lime, Mont Di offers a perfect balance of flavours.

While the dish is commonly eaten for breakfast or lunch, it is also a popular choice for street vendors, who serve it freshly prepared with a variety of accompaniments. In some areas, it is made with a thicker, more robust sauce, while in others, it is served with a lighter, more delicate broth.

No matter the variation, Mont Di remains a staple in Burmese cuisine, bringing together the essential elements of sweet, sour, spicy, and umami in one harmonious dish.

Ingredients and Taste

The foundation of Mont Di lies in its rice noodles, which are typically thin and slightly elastic, giving the dish a smooth, silky texture. The star of the dish, however, is the sauce. a deeply aromatic mixture made from fermented fish or fresh fish simmered with garlic, shallots, turmeric, and chilli. The result is a sauce that is rich and complex, with a subtle heat that lingers on the palate.

To add texture and contrast, crispy fried garlic, shallots, and even lentil crackers are often sprinkled on top, providing a delightful crunch. Fresh herbs like coriander and spring onions bring a burst of freshness, while a squeeze of lime or a dash of tamarind enhances the dish with a touch of acidity. Some variations include shredded fish or even boiled eggs, offering additional layers of flavour and protein.

The overall taste of Mont Di is a delicate balance of heat, umami, and a slight tanginess, making it a dish that is both comforting and exciting. The fish sauce adds depth, while the spices bring warmth, and the fresh garnishes offer a refreshing contrast. Each bite is a play of textures and tastes, making Mont Di an unforgettable culinary experience.

A Taste of History

Mont Di has deep roots in Burmese food culture, with influences that reflect the country’s diverse culinary history. The dish is thought to have originated from the Mon people, one of Burma’s oldest ethnic groups, who played a significant role in shaping the region’s early cuisine. Over centuries, the dish evolved as different regions put their own spin on it, incorporating local ingredients and cooking techniques.

In lower Burma, Mont Di is often prepared with a tangy, fermented fish sauce, reflecting the coastal communities’ reliance on seafood. In central and northern regions, the dish leans towards a fresher, lighter profile, sometimes using freshwater fish in place of the more pungent fermented varieties.

Despite these variations, Mont Di has remained a beloved part of Burmese food culture, passed down through generations as a dish that symbolises comfort, tradition, and a love for bold, well balanced flavours.

Today, Mont Di continues to thrive in homes, markets, and street food stalls across Burma. It represents not just a meal, but a piece of history, a dish that tells the story of a people who have long celebrated the beauty of simple ingredients elevated through skill and tradition. Whether eaten in a bustling market or prepared at home, Mont Di remains a testament to the enduring flavours of Burmese cuisine.

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Yield: 4

Burmese Mont Di (Rice Noodles with Spicy Fish Sauce)

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A cherished dish in Burmese cuisine, Mont Di is a bold, flavourful combination of rice noodles, spicy fish sauce, and aromatic herbs. This recipe stays true to its origins, using fresh ingredients and traditional techniques.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• 300g catfish or mackerel, cleaned and filleted
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, finely grated
• 2 tbsp fermented fish paste (ngapi) or shrimp paste
• 2 tbsp fish sauce
• 2 tsp ground turmeric
• 1 tbsp chilli powder (adjust to heat preference)
• 500ml fish stock or water
• 1 tsp sugar
• Juice of 1 lime
• 400g thin rice noodles
• 1 tbsp vegetable oil (to prevent sticking)
• 2 spring onions, finely sliced
• 2 tbsp crispy fried shallots
• 1 small bunch coriander, chopped
• 2 bird’s eye chillies, finely sliced
• 1 lime, cut into wedges
• 1 handful roasted peanuts, crushed

Instructions

1. To begin, prepare the fish. Rinse the fillets and pat dry. In a medium saucepan, bring water to a gentle simmer and poach the fish for 5–7 minutes until just cooked through. Remove from the water, allow to cool slightly, then flake into small pieces, discarding any bones. Reserve the poaching liquid to use later as stock.
2. Heat vegetable oil in a pan over medium heat. Add the chopped onion and cook until softened and golden. Stir in the garlic and ginger, frying for another minute until fragrant. Be mindful not to burn the garlic, as it can turn bitter.
3. Lower the heat and add the fermented fish paste. Stir continuously for 2 minutes, allowing the paste to break down and infuse the oil with its deep umami aroma. If it sticks, add a splash of water to prevent scorching.
4. Sprinkle in the turmeric and chilli powder, stirring well to coat the mixture. Let the spices bloom in the oil for about 30 seconds to deepen their flavour. Then, pour in the reserved fish poaching liquid (or fish stock) along with fish sauce and sugar.
5. Return the flaked fish to the pan, stirring gently to combine. Let the sauce simmer uncovered for 10–15 minutes, allowing it to thicken slightly. Squeeze in fresh lime juice, tasting and adjusting seasoning as needed—more fish sauce for saltiness or sugar to balance heat. Keep warm over low heat.
6. Meanwhile, bring a large pot of water to a rolling boil. Add the rice noodles and cook according to the package instructions (typically 3–5 minutes). Drain immediately and rinse under cold water to halt cooking. Toss with a little vegetable oil to prevent sticking.
7. To assemble, divide the rice noodles into four bowls. Ladle the warm fish sauce mixture generously over the top, ensuring each portion has a balance of sauce and fish.
8. Sprinkle with crispy fried shallots, spring onions, coriander, and sliced bird’s eye chillies. These fresh toppings add contrast to the rich, spicy sauce.
9. Scatter a handful of crushed peanuts over each bowl for extra texture. Serve with lime wedges on the side for diners to adjust the acidity to their taste.
10. Enjoy Mont Di immediately while warm. Traditionally, it pairs well with a side of lightly pickled vegetables or a crisp salad to balance its depth of flavour. For extra heat, offer a small dish of chilli oil or crushed dried chillies at the table.

Nutrition Information:

Yield:

4

Serving Size:

1 Amount Per Serving: Calories: 543Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 80mgSodium: 1530mgCarbohydrates: 39gFiber: 5gSugar: 5gProtein: 32g

This data was provided and calculated by Nutritionix. This is a general estimate provided for informational purposes only.