Myanmar's extraordinary fermented tea leaf salad — a complex medley of pickled tea leaves, crispy fried garlic, toasted sesame, peanuts, and dried shrimp.
Lahpet thoke is Myanmar's most distinctive and beloved dish — a salad built around pickled tea leaves (lahpet), a preservation technique unique to Myanmar in the culinary world. Fermented tea leaves are tossed with fried garlic, toasted sesame seeds, roasted peanuts, dried shrimp, toasted sunflower seeds, split yellow peas, tomatoes, and lime juice to create a salad of extraordinary textural and flavour complexity. Each element plays a role: the lahpet provides tannic earthiness and gentle bitterness, the fried garlic adds crunch and sweetness, the dried shrimp brings umami depth, and the lime and chilli provide brightness and heat. In Myanmar, eating lahpet is considered a gesture of peace and hospitality — guests are offered it as a welcome. It has also become wildly popular internationally as Burmese restaurants have spread across the world.
Serves 4
Heat oil in a small pan over medium heat. Add thinly sliced garlic and fry slowly, stirring, for 4–5 minutes until golden and crispy. Remove immediately with a slotted spoon and drain on paper. Reserve the garlic oil.
Watch the garlic carefully — it goes from golden to burned very quickly. Remove it slightly before you think it's done.
In the same oil, fry dried split yellow peas or sunflower seeds for 2–3 minutes until golden and crunchy. Drain on paper.
Place tea leaves in a bowl. Add tomatoes, chillies, peanuts, sesame seeds, dried shrimp, fried garlic, and fried peas. Drizzle with lime juice, fish sauce, and 1 tablespoon of the reserved garlic oil.
Toss everything together thoroughly — the tea leaves should coat the other ingredients. Taste and adjust lime and fish sauce. Serve immediately.
Pickled tea leaves are available at Myanmar, Thai, or online specialty stores — they are the irreplaceable heart of this dish.
Make this immediately before serving — the crunch elements lose their texture quickly.
The reserved garlic oil is golden and flavourful — use all of it.
Add shredded cabbage or gem lettuce for bulk.
Include fried tofu cubes for a protein-rich vegetarian version.
Use store-bought crispy shallots if you don't want to fry your own garlic.
The salad should be eaten immediately. Dressings and crispy elements can be prepared ahead, but only assemble just before serving.
Lahpet (pickled tea leaves) has been part of Myanmar's culture for over a thousand years. Tea was originally consumed as a fermented vegetable food in Southeast Asia long before it became a beverage in China. Myanmar maintained this ancient tradition of eating tea leaves while the rest of the world shifted to drinking tea. Lahpet thoke is served at celebrations and as a welcoming gesture to guests, and its offering is mentioned in ancient Burmese texts as a symbol of peace between warring kingdoms.
Look for 'lahpet' at Myanmar, Thai, or Southeast Asian grocery stores. They are also available online through specialty Burmese food importers. The pickled tea leaves come oiled and ready to use.
There is no real substitute for fermented tea leaves — the flavour is completely unique. However, if unavailable, you can experiment with finely chopped blanched kale tossed with a little lime juice and fish sauce as a base, though the flavour will be quite different.
Per serving · 4 servings total
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