Laphet Thoke: A Symphony of Flavors in a Tea Leaf Salad

Dish recipes: Laphet Thoke

Embark on a culinary adventure with Laphet Thoke, a vibrant Burmese Tea Leaf Salad that tantalizes the palate. Bursting with colors and textures, this dish is a harmonious blend of crispiness and earthy undertones.


1 lb (about 450g) Fermented Tea Leaves

2 cups (300g) Cherry Tomatoes, halved

1 cup (150g) Roasted Peanuts

1 cup (150g) Fried Garlic Slices

1 cup (150g) Dried Shrimp, soaked

1 cup (150g) Julienned Cabbage

2 Green Chili Peppers, sliced

2 tbsp Fish Sauce

2 tbsp Sesame Oil

Lime Wedges for Garnish


Prepare Tea Leaves:

Rinse fermented tea leaves and soak them in water for 15 minutes. Drain excess water.

Combine Ingredients:

In a large bowl, mix tea leaves with cherry tomatoes, roasted peanuts, fried garlic slices, dried shrimp, julienned cabbage, and green chili peppers.

Dress the Salad:

Drizzle fish sauce and sesame oil over the mixture. Toss everything gently to ensure an even coating.


Plate the salad and garnish with lime wedges. Serve immediately for the best freshness and flavor.


Laphet Thoke is a delightful appetizer or side dish, offering a medley of tastes and textures. Enjoy the contrasting elements that make this tea leaf salad a culinary masterpiece.

Laphet Thoke invites you to experience the artistry of Burmese cuisine. Elevate your taste buds with this unique salad, celebrating the diversity of flavors found in Myanmar.