Lahpet thoke recipe

Fermented tea leaves served in a ring of separate crunchy heaps, tossed at the table with garlic oil, lime and fish sauce.

1 hourmedium12 ingredients

Ingredients

• 100 g fermented tea leaves
• 50 g fried yellow split peas
• 50 g fried broad beans
• 50 g roasted peanuts
• 2 tbsp toasted sesame seeds
• 6 clove fried garlic
• 2 tbsp dried shrimp
• 150 g shredded cabbage
• 1 tomato
• 2 green chili
• 1 lime
• 2 tbsp fish sauce

How to make Lahpet thoke

1. Rinse 100 g of fermented tea leaves, squeeze them dry and dress them with 2 tbsp of fish sauce, the juice of 1 lime and a little oil.
2. Real laphet is steamed tea leaves packed and fermented underground for months; buy it ready made, it cannot be produced at home.
3. Deep fry 50 g of soaked yellow split peas and 50 g of soaked broad beans twice, first at 150 C then at 180 C, so they stay hard and crunchy.
4. Fry 6 sliced garlic cloves in the same oil until golden, then keep both the garlic and the oil.
5. Shred 150 g of cabbage very finely, slice 1 tomato and 2 green chilies.
6. Arrange everything as separate heaps around the tea leaves on a plate: split peas, broad beans, 50 g of peanuts, 2 tbsp of sesame seeds, 2 tbsp of dried shrimp, cabbage and tomato.
7. Toss it all together at the table with the garlic oil and more lime and fish sauce to taste.
8. Serve plain rice or green tea alongside; the rice is eaten with the salad, never mixed into it.

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