Entree: Myanmar – Rakhine Coastal – ရာခိုင် မုန့်တီ ➤ Rakhine Mont Di (Tangy Rakhine coastal rice noodle soup with fish-based broth, fermented ngapi, and crisp garnishes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 8 oz (225 g) rice vermicelli noodles
- 1 lb (454 g) fish heads and bones for broth (or 1 lb / 454 g mixed fish bones)
- 1 lb (454 g) firm white fish or mackerel fillets, boneless and skin removed, flaked after cooking
- 6 cups (1.4 L) water (for broth)
- 2 tbsp (30 ml) ngapi (Rakhine fermented fish or shrimp paste)
- 3 tbsp (45 ml) vegetable oil, divided
- 1 tbsp (15 ml) toasted chili oil (or more to taste)
- 4 shallots, thinly sliced, approx. 4 oz (115 g)
- 3 cloves garlic, minced (about 9 g)
- 1 inch (2.5 cm) fresh ginger, sliced
- 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water, or 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) fish sauce
- 1/2 tsp (1.5 g) turmeric powder (optional)
- 1 cup (70 g) shredded cabbage or thinly sliced lettuce
- 1/2 cup (30 g) fresh cilantro leaves
- 2 green onions, thinly sliced
- 1/4 cup (30 g) crushed roasted peanuts
- 1/4 cup (25 g) fried shallots or crispy fried onions
- Lime wedges for serving
- Salt to taste

Instructions

1. Rinse fish heads/bones and place in a large pot with 6 cups (1.4 L) water. Add sliced ginger and a pinch of salt; bring to a gentle simmer and cook 20–30 minutes to extract flavor. Skim foam occasionally.
2. While broth simmers, heat 1 tbsp (15 ml) vegetable oil in a small skillet over medium heat. Fry the ngapi 1–2 minutes to bloom aroma, then add 2 tbsp (30 ml) water and stir to loosen; set aside.
3. Strain the broth into a clean pot, discarding solids. Return strained broth to low heat. Stir in the fried ngapi mixture, fish sauce, tamarind water (or lime juice), and turmeric if using. Simmer gently 5 minutes and adjust seasoning.
4. Poach the fish fillets in the flavored broth until just cooked, 3–5 minutes depending on thickness. Remove fillets, flake into bite-sized pieces, and reserve. Keep the broth hot.
5. Prepare rice vermicelli according to package instructions (usually soak or briefly boil), then drain and divide among serving bowls.
6. Arrange shredded cabbage, flaked fish, sliced shallots, green onions, cilantro, crushed peanuts, and fried shallots over the noodles.
7. Ladle the hot broth over the noodles and toppings. Drizzle each bowl with toasted chili oil (about 1 tbsp / 15 ml per bowl or to taste).
8. Serve immediately with lime wedges on the side so diners can add brightness to taste.