Laphet Thoke (Myanmar Pickled Tea Leaf Salad)

About This Recipe

Laphet thoke — pickled tea leaf salad — is one of the most unusual and most beloved salads in the world, and a dish entirely unique to Myanmar. Laphet (pickled tea leaves) are the fermented leaves of the tea plant, processed in a way that produces a mildly bitter, intensely savory, almost umami-saturated ingredient with no equivalent elsewhere in world cuisine. Tossed with fried garlic, toasted sesame seeds, dried shrimp, roasted peanuts, sunflower seeds, and crispy split chickpeas, then brightened with fresh tomatoes, lime juice, and fish sauce, laphet thoke is simultaneously a salad, a snack, and a condiment. In Myanmar it is also a social ritual: offering laphet to a guest is a gesture of deep respect and hospitality, and the salad appears at every formal gathering from weddings to the New Year. The bowl is typically tossed at the table rather than pre-dressed, allowing the crunchy elements to retain their texture.

Ingredients

Serves 4

• 100 glaphet (pickled Burmese tea leaves), drained of excess oil(available at Burmese grocery stores or online)
• 2roma tomatoes, diced
• 3 tbspfried garlic in oil (fry 4 minced garlic cloves in 3 tbsp oil until golden)
• 2 tbsptoasted sesame seeds
• 3 tbsproasted peanuts
• 2 tbspdried shrimp, roughly chopped
• 2 tbspfried split chickpeas (chana dal)
• 1 tbspsunflower seeds or pumpkin seeds
• 2 tbspfish sauce
• 2 tbsplime juice
• 1 tspchili flakes
• 3fresh green chilies, thinly sliced (optional)
• 2scallions, sliced
• 1 small headcabbage, finely shredded (for serving alongside)

Instructions

1. 1

   Prepare the laphet

   If the pickled tea leaves come in oil (as most commercial preparations do), drain most of the oil but keep a thin coating. If very sour, rinse briefly and pat dry.

2. 2

   Make fried garlic oil

   Heat 3 tbsp neutral oil in a small pan. Add minced garlic over medium-low heat and fry until golden, 3-5 minutes. Reserve garlic and oil.

3. 3

   Fry split chickpeas

   If not pre-fried, deep-fry soaked, dried split chickpeas at 180°C until golden and crispy, 3-4 minutes. Drain.

4. 4

   Assemble on a plate

   Place laphet tea leaves in the center of a large plate. Arrange in separate piles around the outside: tomatoes, peanuts, dried shrimp, sesame seeds, fried chickpeas, and seeds.

5. 5

   Dress

   Drizzle fish sauce, lime juice, and garlic oil over everything. Scatter crispy garlic, chili flakes, and scallions.

   Arrange as individual piles for traditional presentation — the diner combines at the table.

6. 6

   Toss and serve

   Toss everything together at the table just before eating. Serve alongside shredded raw cabbage for wrapping or scooping.

Variations

• •

  Laphet thoke without dried shrimp: vegan-friendly version using toasted nori instead for an umami hit.

• •

  Watermelon seed addition: some versions add toasted watermelon seeds for an additional layer of crunch.

Storage

Laphet (undressed) keeps refrigerated up to 2 weeks if sealed. The dressed salad must be eaten immediately — the crunchy elements and tomatoes do not hold.

Frequently Asked Questions