In traditional Burmese cuisine, salads play an important role. Many of these traditional dishes are eaten as small snacks and can be easily assembled at home with readily available ingredients. By combining these ingredients – spicy, salty, and sour – Burmese salads are packed with exciting flavors and textures. There are many different types, but here are six of the most popular to whet your appetite.
Laphet Thoke (Tea Leaf Salad) - Tea leaves are seldom eaten anywhere in the world, but Burmese laphet thoke, a salad made from fermented tea leaves, is one of the iconic dishes of the country. The leaves are pickled until slightly fermented, then mixed with onions, garlic, tomatoes, cilantro, peanuts, roasted soybeans, or a number of other crunchy nuts or beans. The salad is dressed with a hint of lime juice and fish sauce to create a Burmese dish that’s both fresh and unusual, especially for western palates.