Mont Di

Name: Mont Di
Total time: 1 h
Yield: 4
Cuisine: Rakhine
Ingredients: 600 g Thin fresh rice vermicelli; 600 g Firm white fish or mackerel; 2 L Water; 50 g Rice flour; 3 stalks Lemongrass, bruised; 8 Shallots; 6 Garlic cloves; 4 cm Ginger; 1 tsp Ground turmeric; 3 tbsp Dried chilli flakes; 3 tbsp Fish sauce; 1 tbsp Ngapi (fermented fish paste); 4 tbsp Oil; 1 handful Coriander, spring onion, fried garlic; 3 Limes

Thin fresh rice noodles under a fish broth thickened with rice powder, the Rakhine version fierce with chilli and lemongrass — made with noodles pressed that morning, because in Myanmar's heat they sour by night.

Quelle

Rezept von Burmese home kitchens · 🏺 Traditionell · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.

Myanmar · thin rice noodles in fish broth — An ownerless traditional dish, so no cook is credited. The cited article confirms mont di as a collective term for Burmese dishes made with thin rice noodles, used fresh because the vermicelli ferments quickly in Myanmar's tropical climate. The Rakhine treatment written here, the rice-flour thickening, the bone-check step and the timings are this book's own.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

Untold Humanity A Girl Called Lucienne Ramon

⏱ 60 Min.🍽 4 Portionen🔥 450 kcal🇲🇲 Myanmar🌶️🌶️🌶️

PescetarischGlutenfreiLaktosefrei

Zubereitung

Poach the fish in the water with a stalk of lemongrass for 12 minutes. Lift it out, flake it, and keep the broth.
Pick the flesh over with your fingers for bones. Every one of them.
💡 By hand, not by eye. A single fine bone in a noodle bowl is what people remember about a dish, and it will not be the chilli.
Blend the shallots, garlic, ginger and turmeric, and fry the paste in the oil for 8 minutes until the oil separates.
Add the flaked fish and the ngapi, fry 3 minutes, then pour in the broth with the remaining lemongrass.
Whisk the rice flour with 150 ml cold water, pour it in slowly and stir until the broth thickens enough to coat a spoon.
Season with fish sauce, then stir in the chilli flakes and simmer 10 minutes.
Rinse the noodles in hot water, divide between bowls, ladle the broth over and finish with herbs, fried garlic and lime.

💡 Tipps

Rakhine mont di is the hot one; Mandalay's version is milder and often served nearly dry, the broth handed over in a separate cup. Both are mont di, and the argument is older than either of us.
Ngapi is optional the first time you make it and not optional after that. A tablespoon is the difference between fish soup and Burmese fish soup.