Burmese Tea Leaf Salad

Todd Coleman

My Burmese mother always made lephet thoke, a sort of deconstructed salad of fermented green tea leaves, nuts, seeds, aromatics, and vegetables, for me and my dad on weekends. The beauty of the snack is that you can add whatever you like to it, depending on what's in the kitchen—fried slivers of garlic, fried shallots, minced green chiles, peanuts, sesame seeds, whatever. The ingredients are usually arranged around those sour tea leaves and then tossed together with some sesame oil or peanut oil and maybe some lime juice and fish sauce. —Debbie Chang, Toronto, Ontario