Can I make the chickpea flour dressing ahead of time?
Yes, you can prepare the dressing up to 2 days in advance and store it in the refrigerator. Reheat gently before serving.
BREAKFAST
Burmese Mont Di: Rice Noodle Salad with Chicken and Chickpea Flour Dressing
Experience the vibrant flavors of Burmese Mont Di, a refreshing rice noodle salad featuring tender chicken and a rich, savory chickpea flour dressing. This dish offers a delightful balance of textures and aromatic spices, perfect for a unique breakfast or light meal.
HOW TO MAKE IT
Let's cook.
01
Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water to prevent sticking, then set aside.
02
Poach the chicken breast in 2 cups of water for 15 minutes over medium heat until fully cooked. Remove the chicken, shred it, and set aside. Reserve the poaching liquid.
03
In a medium saucepan, whisk together the chickpea flour and chicken broth until smooth. Cook over medium-low heat, stirring constantly, for 10 minutes until the mixture thickens into a smooth, creamy dressing. If it becomes too thick, add a little reserved chicken poaching liquid.
04
Stir the fish sauce, lime juice, turmeric powder, and chili flakes into the chickpea flour dressing. Mix well to combine all the flavors.
05
To assemble, divide the cooked rice noodles among four bowls. Top each with shredded chicken. Pour a generous amount of the warm chickpea flour dressing over the noodles and chicken.
06
Garnish each serving with fried garlic and fresh chopped cilantro. Serve immediately.
About This Recipe
Experience the vibrant flavors of Burmese Mont Di, a refreshing rice noodle salad featuring tender chicken and a rich, savory chickpea flour dressing. This dish offers a delightful balance of textures and aromatic spices, perfect for a unique breakfast or light meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can lightly toast the chickpea flour in a dry pan for 1-2 minutes before whisking it with the broth. This adds a nuttier depth to the dressing. Adjust chili flakes to your preferred spice level.
Easy Substitutions
Tofu or shrimp can be used instead of chicken for a vegetarian or seafood option. For a gluten-free version, ensure your fish sauce is certified gluten-free. If chickpea flour is unavailable, a small amount of cornstarch (1 tablespoon) mixed with water can be used as a thickener, though the flavor will differ.
Storage & Reheating
Store leftover dressing and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the dressing gently on the stovetop, adding a splash of water or broth if needed to thin it. Add fresh noodles and garnishes when serving.
Serving Suggestions
Serve Mont Di with a side of fresh lime wedges for an extra citrusy kick. Offer additional chili flakes or a spicy chili oil for those who prefer more heat. A small bowl of pickled mustard greens or fermented tea leaves can complement the flavors. Enjoy it as a light lunch or a unique breakfast.
Common Mistakes
Using hot broth with chickpea flour can cause lumps; always start with cold liquid. Cooking the chickpea flour dressing over too high heat can cause it to burn or become overly thick and pasty; maintain medium-low heat and stir constantly. Overcooking the noodles will make them mushy; follow package directions precisely and rinse with cold water. Not seasoning the dressing adequately can result in a bland dish; taste and adjust fish sauce and lime juice as needed. Forgetting to rinse the noodles after cooking can make them stick together.
Frequently Asked Questions
What kind of rice noodles should I use?
Thin rice vermicelli noodles are traditional for Mont Di, but you can use slightly thicker rice stick noodles if vermicelli is unavailable.
Is Mont Di typically served hot or cold?
Mont Di is traditionally served at room temperature or slightly warm, making it a refreshing salad.
Can I add other vegetables?
While not traditional, you can add thinly sliced cabbage, carrots, or bean sprouts for extra crunch and nutrition.
What is the purpose of rinsing the noodles with cold water?
Rinsing stops the cooking process, removes excess starch, and prevents the noodles from sticking together, ensuring a pleasant texture in the salad.
MORE TO KNOW
The key to a successful Mont Di dressing is achieving a smooth, lump-free consistency. Whisking the chickpea flour with cold broth before heating helps prevent lumps. Continuous stirring over medium-low heat is crucial to allow the flour to cook thoroughly and thicken without burning. The dressing should be creamy, not pasty. If it becomes too thick, gradually add small amounts of the reserved chicken poaching liquid or plain water until the desired consistency is reached. This ensures the dressing coats the noodles beautifully without being overly heavy.
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