Mont di: Difference between revisions
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Mont |
| name = Mont di |
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| image = [[File:Rakhinemontdi.JPG|225px]] |
| image = [[File:Rakhinemontdi.JPG|225px]] |
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| caption = Rakhine |
| caption = Rakhine ''mont di'' salad with garnish |
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| alternate_name = |
| alternate_name = Rakhine ''mont di'', Mandalay ''mont di'' |
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| country = Myanmar |
| country = Myanmar |
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| region = [[Rakhine State]], [[Mandalay Region]] |
| region = [[Rakhine State]], [[Mandalay Region]] |
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| creator = |
| creator = |
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| course = Breakfast, Lunch |
| course = Breakfast, Lunch |
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| main_ingredient = rice vermicelli, Daggertooth pike conger, ngapi, lemongrass, red chili sauce, green chili paste, crisp garlic garnish, coriander |
| main_ingredient = rice vermicelli, Daggertooth pike conger, [[ngapi]], lemongrass, red chili sauce, green chili paste, crisp garlic garnish, coriander |
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| variations = |
| variations = |
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| other = |
| other = |
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{{Burmese characters}} |
{{Burmese characters}} |
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'''Mont |
'''''Mont di''''' ({{lang-my|မုန့်တီ|MLCTS=mun. ti}} {{IPA-my|mo̰ʊɴ tì|}}) is a collective term for [[Burmese cuisine]] dishes made with [[rice vermicelli|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 [[Rakhine people|Arakanese]] from western [[Myanmar]] is the most popular. '''Mandalay ''mont di''''' is another well known dish. |
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==Variations== |
==Variations== |
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===Rakhine |
===Rakhine ''mont di''=== |
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Rakhine |
Rakhine ''mont di'' ({{lang-my|ရခိုင်မုန့်တီ}}) is the most popular dish in association with the [[Rakhine people]]. It is a semi staple dish of the Rakhine State. It comes in two forms: salad or soup. |
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The soup is the more common version, in which rice vermicelli is mixed with a thin soup made of [[ |
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'' ({{my|သင်္ဘောထိုး}}) in Arakanese, ''nga shwe'' ({{my|ငါးရွှေ}}) in Burmese<ref>[http://books.google.com.sg/books?id=8nhfSFs79fUC&lpg=PA220&ots=HCltzaOjty&dq=nga%20shwe%20fish&pg=PA34#v=onepage&q=nga%20shwe%20fish&f=false Seafood of South-East Asia: A Comprehensive Guide with Recipes - Alan Davidson]</ref>), 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''''' ({{my|အာပူရှာပူ}}) which roughly means 'hot throat, hot tongue', due to the green chili paste. Some add fried pulverised [[Notopteridae|nga phe]] and [[pork rind]]. |
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In the salad form, the same ingredients are mixed into a colourful combination. The red chili paste and oil gives the white rice vermicelli the yellow colour. |
In the dry salad form, the same ingredients are mixed into a colourful combination. The red chili paste and oil gives the white rice vermicelli the yellow colour. |
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===Mandalay |
===Mandalay ''mont di''=== |
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Mandalay |
Mandalay ''mont di'' ({{lang-my|မန္တလေးမုန့်တီ}}) is quite different from Rakhine ''mont di''. It uses meat instead of marine fish, as [[Mandalay]] 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''. |
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== See also == |
== See also == |
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{{portal|Food}} |
{{portal|Food}} |
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* [[List of Burmese dishes#Rakhine inspired|Rakhine |
* [[List of Burmese dishes#Rakhine inspired|Rakhine-inspired Burmese dishes]] |
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* [[A thoke]] |
* [[A thoke]] |
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* [[Ohn no khao swe]] |
* [[Ohn no khao swe]] |
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Revision as of 07:24, 17 November 2013
 Rakhine mont di salad with garnish | |
| Alternative names | Rakhine mont di, Mandalay mont di |
|---|---|
| Course | Breakfast, Lunch |
| Place of origin | Myanmar |
| Region or state | Rakhine State, Mandalay Region |
| Main ingredients | rice vermicelli, Daggertooth pike conger, ngapi, lemongrass, red chili sauce, green chili paste, crisp garlic garnish, coriander |
Mont di (Template:Lang-my [mo̰ʊɴ tì]) is a collective term for Burmese cuisine 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.
Variations
Rakhine mont di
Rakhine mont di (Template:Lang-my) is the most popular dish in association with the Rakhine people. It is a semi staple dish of the Rakhine State. It comes in two forms: 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 (‹See Tfd›သင်္ဘောထိုး) in Arakanese, nga shwe (‹See Tfd›ငါးရွှေ) in Burmese[1]), 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 (‹See Tfd›အာပူရှာပူ) which roughly means 'hot throat, hot tongue', due to the green chili paste. Some add fried pulverised nga phe and pork rind.
In the dry salad form, the same ingredients are mixed into a colourful combination. The red chili paste and oil gives the white rice vermicelli the yellow colour.
Mandalay mont di
Mandalay mont di (Template:Lang-my) is quite different from Rakhine mont di. It uses meat instead of marine fish, as Mandalay 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.
