ti [mo̰ʊɰ̃ tì]) is a collective term for Burmese dishes made with thin rice noodles.

A handful of regional rice vermicelli dishes, such as Mawlamyaing mohinga and Kengtung khao sen, are also interchangeably called "mont di.

Dry roasted pike conger eel flakes, fried onion and garlic, fresh coriander, red and green chili paste are added.

[4] The dish consists of threadfin fish or catfish boiled in fermented toddy palm juice and coconut milk, served with rice vermicelli, and garnished with hand-crushed murukku.

[5] The salad uses thick rice noodles (also used in nan gyi thoke) and fish balls, mixed with chopped cabbage, green beans, pickled radish, chickpea flour, garlic oil, with optional toppings, including Burmese fritters, jengkol, and fish cake.

It is a rice vermicelli salad served with a thin mohinga broth, raw tomatoes and green beans, Burmese chickpea fritters, and fried garlic.

During the 1700s, the influx of Ayutthayans following the Burmese–Siamese wars to Mandalay also created an infusion Central Thai-inspired dishes, one of which is known as Yodaya mont di (ယိုးဒယားမုန့်တီ, lit.

[9] A unique rendition of Yodaya mont di, served with bean flour, dried shrimps, and a thicker gravy, can be found in Mandalay's Minthazu ward.