Entree: Myanmar – Rakhine Coastal – ရခိုင်မုန့်ဒီ ➤ Rakhine Mont Di (Spicy-sour Rakhine rice vermicelli noodle dish with a fish-based broth and savory garnishes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 8 oz (225 g) dried rice vermicelli
- 2 mackerel fillets, approx. 6 oz (170 g) each
- 6 cups (1.4 L) water
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) tamarind paste
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp (45 ml) garlic oil (see instructions to make)
- 1 tsp (2 g) turmeric powder
- 2 tbsp (30 ml) red chili paste or to taste
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 cup (100 g) bean sprouts
- 1/2 cup (50 g) fried shallots (store-bought or homemade)
- 1/4 cup (30 g) roasted crushed peanuts
- 1/2 cup (15 g) fresh cilantro leaves
- 2 limes, cut into wedges
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (9 g) toasted chickpea flour or roasted split chickpea crumbs (optional crunchy garnish)
- Salt to taste

Instructions

1. Step 1: Rinse the rice vermicelli and soak in warm water for 5–7 minutes until flexible but not fully soft; drain and set aside.
2. Step 2: Heat 1 tbsp (15 ml) vegetable oil in a medium pot over medium heat. Add minced garlic and 2 sliced shallots; sauté until soft and aromatic, about 2 minutes.
3. Step 3: Add turmeric and red chili paste; cook 1 minute to bloom spices. Pour in 6 cups (1.4 L) water and bring to a simmer.
4. Step 4: Add the mackerel fillets, lower heat, and simmer gently 8–10 minutes until fish is cooked through and broth is flavored. Remove fillets, flake flesh and discard bones; return flakes to the broth.
5. Step 5: Stir in tamarind paste, fish sauce, and palm sugar; taste and adjust salt, tamarind, or chili to reach a balanced spicy-sour-salty profile.
6. Step 6: Meanwhile, heat 3 tbsp (45 ml) neutral oil in a small saucepan until shimmering, remove from heat and stir in 2 minced garlic cloves to make garlic oil; let cool slightly.
7. Step 7: Quickly blanch bean sprouts in the simmering broth for 10–15 seconds, then remove and set aside to keep crisp.
8. Step 8: To serve, divide softened vermicelli among 4 bowls. Ladle the hot fish broth with flakes over the noodles.
9. Step 9: Top each bowl with blanched bean sprouts, fried shallots, roasted crushed peanuts, cilantro, and a drizzle of garlic oil. Serve immediately with lime wedges and toasted chickpea crumbs if using.
10. Step 10: Offer extra red chili paste and fish sauce at the table for guests to adjust seasoning.