Entree: Myanmar – Central Myanmar – လက်ဖက်သုပ် ➤ lahpet thoke (Fermented tea leaf salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

- 1 cup (120 g) fermented pickled tea leaves (lahpet), drained and lightly squeezed
- 2 cups (150 g) shredded green cabbage
- 2 medium (approx. 300 g) tomatoes, roughly chopped
- 2 small red onions or shallots, thinly sliced (about 80 g)
- 3 tbsp (45 ml) fried garlic chips
- 3/4 cup (100 g) roasted peanuts, coarsely chopped
- 1/2 cup (70 g) roasted split yellow peas (fried chana dal)
- 2 tbsp (30 ml) toasted sesame seeds
- 3 tbsp (45 ml) neutral oil (peanut or vegetable) for frying
- 2 tbsp (30 ml) fish sauce (or salted fermented soybean paste for vegetarian)
- 2 tbsp (30 ml) fresh lime juice (about 1 large lime)
- 1 tsp (4 g) palm sugar or brown sugar, grated
- 2 tbsp (30 ml) crispy fried broad beans or roasted soybeans (optional, for extra crunch)
- 2 tbsp (8 g) chopped cilantro (optional)
- 1 tsp (5 ml) toasted sesame oil (optional, for aroma)
- Salt to taste

Instructions

1. Prepare the lahpet: if the fermented tea leaves are packed in oil or brine, drain and rinse lightly, then squeeze gently to remove excess liquid and break up large clumps so leaves are loose.
2. Make the dressing: in a small bowl whisk together fish sauce, lime juice, palm sugar, and toasted sesame oil (if using) until sugar dissolves; set aside.
3. Crisp the crunchy elements: heat neutral oil in a small skillet over medium heat. Fry shredded cabbage briefly until just wilted and slightly crisp at the edges (about 2–3 minutes); remove and drain on paper towel. In the same oil, quickly fry any additional peas/broad beans if not pre-roasted, then drain.
4. Assemble base ingredients: in a large mixing bowl combine the drained lahpet, shredded cabbage, chopped tomatoes, and sliced shallots; toss gently to mix.
5. Add crunchy toppings: fold in roasted peanuts, roasted split yellow peas (or fried chana dal), fried garlic chips, and toasted sesame seeds so they remain distinct layers of texture.
6. Dress and toss: pour the dressing evenly over the salad and toss carefully but thoroughly so the lahpet and vegetables are coated; adjust salt or lime to taste.
7. Finish and serve: sprinkle chopped cilantro and a touch more fried garlic or roasted peanuts on top. Serve immediately so the fried elements remain crisp and the flavors are balanced.