Lahpet Thoke: Burmese Fermented Tea Salt with Hawthorn Leaves

Since discovering the food of Burma through my lovely friends Lady Goo Goo, The Rangoon Sisters & Mimi Aye, I have become smitten. Such a wealth of flavours, textures and cultural heritage, the food has such soul. Far more than just fuel, it is steeped in tradition, love, and family. Today I am sharing my iteration of their national dish in support of those whose beautiful land is suffering at the hands of human hate.

Thank you for allowing me to become immersed in your beautiful cuisine


4 tbsp Lahpet (Chopped or whole leaf)

1 Small White Cabbage, finely sliced

1 Small Red Cabbage, finely Sliced

1 Red Onion, finely sliced

10cm Ginger, peeled and cut into matchsticks

Handful Green Grapes, cut into chunks

4 Cloves Garlic, finely chopped

3 Green Chillies, finely sliced

2 Limes, juiced

3 tbsp Olive Oil

200g Burmese Nut Mix

Small Handful Hawthorn Leaves, washed

Cucumber, Leaves & Cress to serve


1. Combine the vegetables, ginger, garlic, and chillies in a bowl. Stir through the lahpet.

2. Add the olive oil and lime juice and mix through.

3. Top with the hawthorn leaves, cucumber, green leaves, and cress, followed by the nut mix. Gently tumble with your hands.

4. Divide between 4 bowls and serve.