Lahpet Thoke (Burmese Fermented Tea Leaves Salad)

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)

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings 4 servings

5 from 4 reviews

REVIEW & RATE PRINT

Ingredients

0.5x1x2x

• ▢ 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 facts are just estimates and calculated using online tools*

Nutrition Facts

Lahpet Thoke (Burmese Pickled Tea Leaves Salad)

Serving Size

 

1 serving

Amount per Serving

Calories

542

% Daily Value*

Fat

 

27

g

42

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

8

g

Monounsaturated Fat

 

15

g

Cholesterol

 

342

mg

114

%

Sodium

 

1409

mg

61

%

Potassium

 

756

mg

22

%

Carbohydrates

 

40

g

13

%

Fiber

 

15

g

63

%

Sugar

 

6

g

7

%

Protein

 

39

g

78

%

Vitamin A

 

369

IU

7

%

Vitamin C

 

23

mg

28

%

Calcium

 

201

mg

20

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram

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)