Myanmar – World Class Culinary Ngapali Beach – Bouillabaisse of Arrakan Cuisine
World Chefs Rakhine National Soup “ Aphu Shabu “ ( Arrakan Pepper Hot Mouth )
Rakhine Mont Di (also commonly spelled Mont De or Moti) is a beloved traditional Arrakan Fine Cuisine –
an Myanmar noodle dish from “ Arrakan “ – Rakhine State on the western coast of Myanmar.
Arrakan Classic Culinary Fish Consomme – Bouillabaisse of Rakhine Ngapali Beach 2026
Rakhine National Soup “ Aphu Shabu “ Fish Consomme by Ngapali Beach – Arrakan State Myanmar.
World Chef Myanmar …- Arrakan Heritage Cuisine 2026 – :“ Aphu Shabu “ ( Fine Dining Fish Consomme of “ Nga Shwe “ – ( Golden Fish Rakhine ) ,
Chef Mie Lee 2026 @ Ngapali Beach Tourism- Rakhine.
Culinary & Culture Quality – “ Quality Nation Building “ Culinary, Community, Conservation & Culture Tourism Image 1961 – 2026 by Global Cooperation….
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Rakhine Mont Di (also commonly spelled Mont De or Moti) is a beloved traditional Burmese noodle dish from “ Arrakan “ – Rakhine State on the western coast of Myanmar.
The phrase you are thinking of—„Ar-Pu-Shar-Pu“ (often phonetically written as aphu shapbu or arr pu shar pu)—literally translates to „hot throat, hot tongue“. It is a nickname given to the dish because it features a fiery, pungent kick from green chili paste and black pepper that practically sets your mouth on fire.
Key Characteristics
- The Broth: Unlike the thick, yellowish broth of Myanmar’s national dish (Mohinga), Rakhine Mont Di features a clear, thin fish soup. It is intensely infused with lemongrass, garlic, a generous amount of black pepper, and ngapi (traditional Rakhine fish/shrimp paste). Mee Ngapi – Shrimp paste from Ngapali Beach is the best.
- The Fish: White fish, usually “ Nga Shwe “ a kind of snake like white flesh fish from Arrakan & Ngapali Beach Ocean waters, (traditionally daggertooth pike conger or catfish) is boiled, deboned, flaked, and often dry-roasted or shaped into tiny fish balls.
- The Noodles: Fresh, thin, slightly fermented rice vermicelli noodles are used as the base.
- Two Ways to Eat: You can order it as a comforting soup (nga-soke) or as a dry noodle salad (thoke) tossed with chili paste, tamarind, and fried garlic, served with a bowl of the clear broth on the side.
- Garnishes: It is typically topped with crispy bean fritters (baya gyaw), fish cakes, fresh coriander, fried shallots, and zesty lime or tamarind juice
Recipe – Ngapali Beach – Aphu Shabu
What I like about Rakhine moti is it can be eaten dry (thote) or as a noodle soup. The galangal gives the soup a robust earthiness with a slight citrus aroma. The tamarind juice and chilli sauce add the salty, sour and spiciness.
soup base
300g catfish (or brown trout)
¼ teaspoon ground turmeric
1.5 litres water
2cm fresh galangal, peeled & sliced
3 garlic cloves, crushed
1 teaspoon black pepper corn, freshly ground
½ teaspoon shrimp paste
salt to season
for the fish
2 tablespoons peanut oil
¼ teaspoon ground turmeric
½ teaspoon salt
chilli sauce
3 tablespoons crushed dried chillies
2 tablespoons peanut oil
3 tablespoons water
2 tablespoons fish sauce
garnishes
2 shallots, made into crispy shallots
1 shallot, thinly sliced lengthways & soaked in cold water
45g tamarind pulp
250 ml water
eat with
500g rice noodles, cooked
large handful of fresh coriander, chopped
extra fish sauce & ground black pepper
Start the soup base. Put the fish in a large pan, add the water and turmeric. Bring to the boil and simmer for 6-10 minutes until the fish is just cooked. Remove the fish from the pan and when cool enough to handle, peel the skin and flake the flesh, discarding any bones. Squeeze the flaked fish, using a fine sieve or a muslin cloth until all the juices are removed. Add the fish juice to the soup then the remaining soup base ingredients. Put a lid on and let the soup simmer for 10 minutes. Season with salt.
In a wok, heat the peanut oil and stir in the turmeric. When the oil has turned a vibrant yellow, add the flaked fish and stir fry for 10 minutes on low heat until the fish has become dry and very flaky. Keep stirring so you do not burn the fish. Season with salt and transfer to a bowl and leave to one side.
The chilli sauce can be made in advance. In a small saucepan, heat the oil, add the dried chillies, water and fish sauce. Simmer briefly until the liquid has reduced, about 2 minutes. Pour into a small serving dish.
For the garnishes, put the tamarind and water in a small saucepan and simmer for 2 minutes. Strain the pulp through a sieve to remove any fibres and stones, leaving the juice. Prepare the crispy shallots, cook the noodles according to the packet instructions and chop the coriander.
To serve, put a handful of noodles in a bowl, some flaked fish and ladle over the soup. Let everyone add the garnishes as they wish. It should taste spicy, salty and tangy from the tamarind. If you want to eat as a dry dish then assemble the thote with noodles, a generous amount of flaked fish, garnishes, chopped coriander and add a tablespoon of the oil used to fry the shallots. Serve the soup as a side dish. Perfect either way.
Serves: 4-6
Cooking time: 30 mins
Southern – South – South Ngapali Beach
The Best Beach Resort in Myanmar,- Since 1961
Federal Republic of Myanmar 2026 / 2027
World Chef Myanmar … Arrakan Heritage Cuisine “ Aphu – Shabu .. Fish Consomme .. “ by
Best Chef Mie Lee 2026 @ Ngapali Beach Tourism- Rakhine Heritage Culinary & Culture Quality ………..
“ Aphu Shabu “ – Arrakan Heritage – Fine Dining Fish Consomme of “ Nga Shwe “ – ( Golden Fish Rakhine )