Fresh vegetables tossed in Pickled Tea Leaves dressing (Lahpet) and arrays of toppings that give you an amazing texture, flavors, and taste. It’s hard to explain. You just have to try it to know what I mean!
What is Lahpet Thoke?
Lahpet thoke, also known as “tea leaf salad,” is a popular and traditional dish from Myanmar (Burma). It is a unique and flavorful salad made primarily from fermented tea leaves. The dish is a blend of various textures and flavors and is considered a delicacy in Burmese cuisine.
How to prepare lahpet thoke
The key ingredient in lahpet thoke is the fermented tea leaves, which are often referred to as “lahpet.” These tea leaves are carefully fermented, resulting in a slightly tangy and earthy flavor. The salad is typically prepared by mixing these fermented tea leaves with a variety of ingredients, which can include:
1. Shredded cabbage
2. Tomatoes
3. Crushed roasted peanuts
4. Shrimp floss
5. Toasted sesame seeds
6. Fried garlic chips
7. Chopped green chili peppers (adjustable based on spice preference)
8. Lemon juice or lime juice for acidity
9. Fish sauce or other seasonings for umami and saltiness
All these ingredients are tossed together to create a well-balanced combination of flavors and textures. The dish is often served as an appetizer or side dish in Burmese meals. It’s a customary practice in Myanmar to prepare and share lahpet thoke during social gatherings and festivals, making it a culturally significant dish.
On my previous post on homemade Lahpet, I did mention that I had been eating Laphet Thoke for 3 days in a row. I wasn’t exaggerating. I made more Laphet and eat it again next week. I know I’m always a bit at the extreme side when it comes to an addiction. Food addiction there is (or GOT for that matter!).
Lahpet Thoke has such a great texture, flavors, and taste. Spicy, tangy, savory, umami…all in one bite!
These fried yellow split peas are my kids favorite. I had to hide it from them so that we had enough for the salad LOL! It’s so fun to munch on them on their own too!
My favorite part of eating salad…(drum rollllll)…is the few last bits! I love scooping up those bits and pieces into my mouth! The best ever!
Recipe is adapted from Burma Superstar (Ten Speed Press) and tips from my Burmese friend 🙂 Thank you!
Lahpet Thoke (Burmese Pickled Tea Leaves Salad)
Ingredients
- 2 cups thinly shredded cabbage
- 2 Roma tomatoes seeded and diced
- 3-4 Tbsp Lahpet dressing see notes
Garlic chips:
- 20 large cloves of garlic peeled and thinly sliced
- Cooking oil for frying
Fried yellow split peas:
- 1 cup yellow split peas soaked for at least 4 hours
- Cooking oil for frying
- Salt to taste
Shrimp Floss: (you can substitute with store-bought meat floss too)
- ½ cup dried shrimp soaked in warm water
Other toppings:
- ¼ cup roasted peanuts
- sesame seeds
- 2-3 red/green Thai chili finely chopped
Instructions
Making garlic chips:
- Preheat about 1 inch of oil in a medium size pan. When the oil is hot, lower the heat to medium and add the slices of garlic. Watch it closely and if the garlic browns too quickly, remove from the heat. Place the fried garlic on an absorbent paper towel and store in a air-tight container
Making fried yellow split peas:
- Drain off the soaking water and pat them really dry with absorbent paper towel. Preheat about 2 inches of oil in a medium size pan. When the oil is hot enough, add the split peas. They will bubble. Lower the heat to medium and fry until they are slightly golden brown, about 15 minutes. Remove the peas to absorbent paper towel. Season with some salt and store in a air-tight container
Making the shrimp floss:
- Soak the dried shrimp in warm water for about 15 minutes. Drain off water, pat them dry and put in a food processor and process into a powder/floss like texture. Preheat a small to medium size pan on medium heat and stir fry the shrimp floss on the dry pan until fragrant and dry, about 15-20 minutes. Remove from the heat and store in the jar in the refrigerator for a month or so
- You can also ready-made pork floss from the store
Assembling the salad:
- This salad is typically served on a platter with sections to put in all the ingredients separately. I just serve everything in one bowl. Place the cabbage and the rest of the ingredients in a large salad bowl. Mix everything to make sure the veggies are coated with dressing. Topped with garlic chips, fried yellow split peas, shrimp floss, and the rest of the toppings. Give it a final toss and serve
Nutrition
CHECK OUT THESE OTHER BURMESE RECIPES:
BURMESE SEMOLINA CAKE (SHWE GYI SANWIN MAKIN)
MANDALAY MEE SHAY
BURMESE COCONUT CHICKPEAS NOODLE SOUP (OHN-NO KHAO SWE)
11 comments
I can’t say I have much experience with Burmese stuff- I’ve traipsed a good chunk of SE Asia, but everything I know about Myanmar comes from reading Amy Tan’s “Saving Fish from Drowning” and, uh… it made me somewhat nervous hahaha. Anyway, this dish is a winner for being loaded with garlic-goodness and having a really interesting and distinct array of crunchy bits that I’ve never really had as a salad topping. Putting together all the components was quite a bit of work, but the good thing is that the garlic chips and fried lentils can all be made at once and well-ahead of time. They are also (as mentioned in the blog) very snackable and would be good on anything too. I saved myself a minute and used pork floss instead, and using a meat floss on a salad is a new experience, lol. I added few salad vegetables to clear out the fridge too, making a bit more of a typical American salad- but isn’t that the best of both worlds, really? Super interesting recipe overall.
The different textures and crunchy elements are the selling points for me with this salad 🙂 in case you haven’t noticed by now, Asian is capable of putting pork floss/meat floss in just about anything! sweet or savory LOL!
LOOOOOOL Trying to think of something that wouldn’t work, I remembered this Taiwanese peanut-cilantro ice cream that is quite savory and thought “hm, pork floss would work nice in that too.” Even ice cream is not safe hahahaha
ha..ha…! omg…peanut-cilantro ice cream! Actually, my first time knowing cilantro works with ice cream!!!! pork floss doesn’t seem that abnormal after all LOL!
Tante Marv
How have I not come across your blog sooner? Your recipes and photos give me inspiration and make my tastebuds salivate more than it should. I am Indonesian too but lived in Burma for four years and always have a stash of laphet lying around in the house. Please ask your Burmese Friend for a mohinga recipe!! I’m sure it’ll be a staple in your household too!
Ah, Game of Thrones, no more tonight! I have been actually thinking about it all day today. My husband and I binge watched all the previous seasons twice. And to think I didn’t actually want to watch it to start with. 10 minutes into the first episode many years ago, I said this is disgusting crap and I don’t need it. After reading the books I’ve changed my mind and now I am addicted. I wish I could forget everything about it, so that I could start watching it again. 🙂 🙂 What a delicious looking dish.
Your website looks really awesome!!!!! Photos are too good I am sure the food is going to be super tasty!!!! I would love to follow you…
Thank you so much Asmita and I’m honored to get another follower 🙂
Interesting! I have never heard of Lahpet before but I have to admit, this salad looks (and sounds) absolutely delicious. I might need to step a little bit outside of my comfort zone and give it a try. Thanks for sharing!
Thank you Jessica. It was my first time trying too and I’m glad I did! Thank you for stopping by
Fantastic post!!