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.

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.

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.

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.

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.

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.

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.

Sprinkle with crispy fried shallots, spring onions, coriander, and sliced bird’s eye chillies. These fresh toppings add contrast to the rich, spicy sauce.

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.

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.