The Story
Mont Ti is a beloved Burmese street food, known as “ar pu shar pu”, a clean, hot noodle soup that’s light yet savory. It’s especially comforting after a fever, gently bringing back appetite with its warm, soothing flavors.
Instructions
- 1
Clean and behead 10 large shrimp, setting aside the heads and 6 shrimp for the soup.
- 2
In a 2-liter pot, add the shrimp heads, the 6 shrimp, 2 tablespoons crushed galangal, 6 crushed garlic cloves, 1 tablespoon black pepper, 1 tablespoon fish paste, 1 tablespoon salt, 1 tablespoon MSG, and fish sauce to taste.
- 3
Heat the pot over medium-high heat and bring the mixture to a boil.
- 4
While the soup is boiling, prepare the noodles by boiling 300g of thin rice noodles in water for 7 to 10 minutes.
- 5
Once cooked, rinse the noodles with cold water and let them air dry.
- 6
For the thoke, in a small pot, combine the 4 minced shrimp, 6 chopped green chilies (or to your tolerance), 1 tablespoon fish paste, ½ tablespoon turmeric powder, 1 tablespoon salt, 1 tablespoon MSG, and 4 crushed garlic cloves.
- 7
Cook the mixture over medium heat for 5 to 7 minutes, stirring frequently.
- 8
In a separate bowl, dissolve 1 tablespoon of tamarind in water and set it aside.
- 9
To prepare the noodle dish, in a bowl, combine the air-dried noodles, ½ tablespoon garlic oil, chili paste to your tolerance, ½ tablespoon tamarind juice, fish cake, and the shrimp broth.
- 10
Garnish the dish with chopped cilantro and serve.
- 11
For the thoke salad, in a bowl, combine the noodles, 1 tablespoon chili shrimp paste, ½ tablespoon fish sauce, ½ tablespoon MSG, ½ tablespoon tamarind juice, and 1 tablespoon shrimp broth.
- 12
Mix all the ingredients well, top with fish cake and cilantro, and serve.