25 minutes
A traditional Burmese salad featuring fermented tea leaves, fresh vegetables, and crunchy nuts and seeds.
Fermented Tea Leaves, packed
cups
Dried Green Tea Leaves, loosely packed
cups
Hot Water, for soaking tea leaves
to cover
Green Cabbage, finely chopped
cups
Coriander, chopped
cups
Scallion Greens, chopped
cups
Ginger, finely chopped
tablespoons
Garlic, sliced
cups
tablespoons
Roasted Peanuts, chopped
cups
tablespoons
Lime Juice, freshly squeezed
tablespoons
teaspoons
1. Soak Tea Leaves
Start by soaking the tea leaves. If you are using dried green tea leaves, place them in a bowl and cover them with hot water. Leave them to soak for about 10 minutes until they are very softened and easy to chop. Drain the leaves, discard any tough bits, squeeze out the excess water, and chop them finely.
2. Mix Vegetables and Herbs
In a medium bowl, mix the finely chopped tea leaves with the chopped green cabbage, coriander, scallion greens, and ginger. This combination of fresh vegetables and herbs will give your salad a vibrant, crisp base.
3. Fry Garlic
Next, heat the peanut oil in a frying pan over medium heat. Add the sliced garlic and fry it until it turns golden brown. Keep an eye on the garlic as it can burn quickly. Once the garlic is ready, pour both the garlic and the oil over the tea leaf mixture in the bowl.
4. Add Peanuts and Sesame Seeds
Add the chopped roasted peanuts, toasted sesame seeds, and lime juice (if you started with dried or fresh tea leaves). These ingredients will add crunch and a burst of flavor to your salad.
5. Season Salad
Finally, sprinkle in the salt and mix everything thoroughly. Taste the salad and adjust the seasoning if needed. The salad should be well-mixed and seasoned to your liking.
The heart of this salad is the fermented tea leaves. Look for high-quality, Burmese or Myanmar-style pickled tea leaves at an Asian market or specialty store. If you’re buying online, read reviews to ensure you're getting an authentic product.
The key to a great Lahpet Thoke is the balance of salty, sour, and umami flavors from the tea leaves, mixed with the freshness of the vegetables and the richness of the nuts and seeds. Taste as you go and adjust the seasoning with lime juice or fish sauce if needed.
To maintain the crispiness of the nuts, seeds, and vegetables, mix them with the tea leaves just before serving. This will ensure that each bite has the intended burst of texture.
For an added depth of flavor and crunch, toast your sesame seeds, peanuts, and other nuts in a dry skillet until they're golden brown and fragrant. This will also help release their natural oils, enhancing the salad's overall taste.
The texture is crucial in this salad. Use fresh and crunchy ingredients such as cabbage, tomatoes, and cucumbers. Make sure they’re well-drained and patted dry to avoid making the salad soggy.
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