Lahpet thoke is a Burmese tea leaf salad built on fermented tea leaves tossed with crunchy fried beans, peanuts, garlic chips, fresh cabbage, and tomatoes — all dressed with sesame oil, fish sauce, and lime. It comes together in 30 minutes and the whole thing is assembled, not cooked, so there’s very little that can go wrong. If your family is used to salads that taste like nothing, this one will change that.
Before you start
The one thing that matters most here is timing your assembly. The garlic chips, fried broad beans, and peanuts go soft fast once they hit the dressed tea leaves, so don’t toss everything together until you’re ready to eat. Mix the tea leaf base — fermented leaves, sesame oil, fish sauce, lime, and garlic — ahead of time if you like, but keep the crunchy toppings separate until the last minute. That contrast between the soft, tangy tea leaf mixture and the crispy bits is the whole point of the dish. The second thing worth knowing: fermented tea leaves can vary a lot in saltiness depending on the brand. Taste the tea leaf mixture before you add fish sauce, and add the fish sauce gradually rather than all at once.
Smart swaps
- Fermented tea leaves (lahpet): These are the ingredient you cannot skip or substitute — the salad doesn’t work without them. Look in Southeast Asian grocery stores or order online. They usually come in small jars or vacuum-sealed pouches.
- Fried broad beans: If you can’t find them, roasted chickpeas or sunflower seeds give a similar crunch. Fried shallots also work as a partial swap for the garlic chips.
- Fish sauce: Soy sauce works as a substitute for a pescatarian or lower-sodium version. Start with half the amount — soy sauce is saltier.
- Dried shrimp (garnish): Skip the garnish — not worth the extra dish, especially if you’re feeding kids who will pick around it anyway.
- Chili flakes: Leave them off entirely when serving younger kids and put them on the table for adults to add themselves.
Make-ahead notes
The tea leaf mixture — fermented leaves combined with sesame oil, garlic, fish sauce, and lime — keeps well in a sealed container in the fridge for up to 3 days. The crunchy toppings (peanuts, garlic chips, broad beans) should be stored separately at room temperature in an airtight container; they stay crisp for about 2 days. Do not dress or toss the full salad in advance — the cabbage wilts and the crunchy bits go soggy within an hour. This is not a dish that freezes. For a quick weeknight version, prep the tea leaf base the night before and just chop the tomatoes and shred the cabbage fresh before serving.
If something goes sideways
- The salad tastes too bitter: Fermented tea leaves have a natural bitterness that varies by brand and age. A little extra lime juice and a pinch of sugar stirred into the tea leaf base will balance it out without masking the flavor.
- Everything went soggy: The tomatoes released liquid into the bowl. Next time, add the tomatoes right at the end and don’t let the dressed salad sit. If it’s already soggy, drain off the excess liquid and add a fresh handful of cabbage and a few more peanuts to bring back some texture.
- The tea leaf mixture is too salty: This usually means the lahpet brand is already heavily salted. Add more sesame oil and a squeeze of lime to dilute it, and hold back on any additional fish sauce.
- The garlic chips burned in the skillet: Garlic chips go from golden to bitter in seconds. If yours are already dark brown, start fresh — burned garlic chips will make the whole salad taste acrid. Use medium-low heat and pull them off the heat while they still look slightly underdone.
- Kids are refusing it on sight: Serve the components separately on the plate rather than tossed together. Most kids will eat peanuts, cabbage, and tomatoes without complaint — the tea leaf mixture can go in a small pile on the side for them to try at their own pace.
Lahpet Thoke: Burmese Fermented Tea Leaf Salad
Equipment
- Large mixing bowl
- Small Skillet
- Small bowl
- Mortar and pestle (or food processor)
- Sharp knife and cutting board
Ingredients
For the Tea Leaf Mixture
- ½ cup fermented tea leaves 60g, lahpet, traditionally sourced from Myanmar
- 2 tablespoons sesame oil 30ml
- 1 teaspoon garlic minced, about 1 small clove
- 1 tablespoon lime juice 15ml, freshly squeezed, about 1/2 a lime
- 1 teaspoon fish sauce adjust to taste
For the Crunchy Toppings
- ⅓ cup fried garlic chips 30g, crispy and golden
- ⅓ cup roasted peanuts 45g, coarsely chopped
- ⅓ cup fried broad beans 40g
- ½ cup green cabbage 35g, finely shredded
- ½ cup cherry tomatoes 75g, halved
For the Garnish
- 1 tablespoon dried shrimp 5g, finely ground (optional)
- 2 tablespoons fresh cilantro 5g, roughly chopped
- 1 tablespoon sesame seeds 8g, toasted
- ½ teaspoon chili flakes adjust to spice preference
Instructions
- In a small bowl, combine the fermented tea leaves with sesame oil, lime juice, fish sauce, and minced garlic. Mix well until it forms a slightly paste-like consistency.1/2 cup fermented tea leaves, 2 tablespoons sesame oil, 1 teaspoon garlic, 1 tablespoon lime juice, 1 teaspoon fish sauce
- In a small skillet over medium heat (around 325°F / 160°C), lightly toast the sesame seeds for about 2 minutes until fragrant and lightly golden. Set aside.1 tablespoon sesame seeds
- In a large mixing bowl, add the shredded cabbage, halved cherry tomatoes, fried garlic chips, roasted peanuts, and fried broad beans.1/3 cup fried garlic chips, 1/3 cup roasted peanuts, 1/3 cup fried broad beans, 1/2 cup green cabbage, 1/2 cup cherry tomatoes
- Gently fold in the tea leaf mixture, ensuring every ingredient is evenly coated.1/2 cup fermented tea leaves, 2 tablespoons sesame oil, 1 teaspoon garlic, 1 tablespoon lime juice, 1 teaspoon fish sauce
- Garnish with toasted sesame seeds, dried shrimp (if using), fresh cilantro, and chili flakes.1 tablespoon dried shrimp, 2 tablespoons fresh cilantro, 1 tablespoon sesame seeds, 1/2 teaspoon chili flakes
- Toss gently one final time and serve immediately. This salad is traditionally enjoyed alongside a cup of green tea or as part of a wider Burmese meal.
Notes
Nutrition
Frequently asked questions
Where do I actually find fermented tea leaves?
Southeast Asian grocery stores are your best bet, usually in the refrigerated section or with jarred condiments. If there’s no Asian market nearby, several online retailers stock lahpet — search for ‘Myanmar fermented tea leaves’ or ‘lahpet’ and you’ll find vacuum-sealed pouches that ship well.
Is this safe for kids to eat?
Yes, with a couple of small adjustments. Leave out the chili flakes entirely for younger kids, and go easy on the fish sauce since the saltiness can be strong. The fermented tea leaves themselves are mild enough that most kids who like earthy or slightly tangy flavors will be fine with them.
Can I make this without fish sauce to keep it vegetarian?
Yes — substitute an equal amount of soy sauce, but start with half and taste as you go since soy sauce is saltier. The umami depth will be slightly different but the salad still works well.
Do the tea leaves need any prep before I use them?
It depends on the brand. Some jarred lahpet is ready to use straight from the container; others benefit from a quick rinse if they’re very oily or heavily brined. Taste a small amount first — if it’s extremely salty or oily, rinse lightly and pat dry before mixing.
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- Fresh Vegetable Spring Rolls
- Crispy Golden Dosa
- Street Food Magic: Authentic Chicken Shawarma
- Kanda Poha: A Maharashtra Breakfast Classic
