Laphet thoke is Myanmar’s celebrated fermented tea leaf salad, balancing savory tea leaves with lime, cabbage, peanuts, sesame, and crisp garlic.
The salad is assembled from separate crunchy and aromatic elements so every bite has contrast without losing the distinctive earthy tea flavor.
Massage the tea leaves briefly with lime juice before mixing to loosen them and distribute their deep, savory flavor.
Serving Suggestions
Serve as a light lunch or alongside rice and a vegetable curry, adding lime at the table.
Recipe Notes
Mix only what you plan to eat immediately. The dressed salad is best the same day, while the undressed components keep refrigerated for 2 days.
Burmese Laphet Thoke (Fermented Tea Leaf Salad)
A bright Burmese salad of fermented tea leaves, cabbage, peanuts, sesame, garlic, and lime.
Ingredients
Equipment
Method
Prepare the dressing:
- Whisk the sunflower oil, lime juice, tamari, sugar, and red pepper flakes in a small bowl until the sugar dissolves.
- Taste and adjust the lime or chili so the dressing is bright, savory, and lightly spicy.
Assemble the salad:
- Put the fermented tea leaves in a large bowl and massage them with 1 tablespoon of the dressing for 1 minute.
- Add the cabbage and tomato, then toss gently with the remaining dressing.
Add the crunchy elements:
- Arrange the peanuts, sesame seeds, split peas, and fried garlic over the salad or fold them in just before serving.
- Serve immediately with lime wedges and extra chili flakes if desired.
Nutrition
Notes
- Fermented tea leaves vary in saltiness; rinse briefly only if needed and taste before adding more tamari.
- Keep the crunchy toppings separate until the last moment for the best texture.
