To prepare the tea leaves, drain any excess liquid if they come pre-fermented. If using dried tea leaves, soak them in warm water for 30 minutes, then drain and pound into a paste using a mortar and pestle. The texture should be smooth but slightly chunky.

Heat 1 tablespoon of peanut oil in a small pan over medium to low heat. Add the minced garlic and sauté until golden and fragrant, about 30 seconds. Immediately mix it into the fermented tea paste. Stir in the fish sauce, sugar, lime juice, and chopped green chili. Set aside to let the flavours meld.

For the crunchy elements, ensure the peanuts, sesame seeds, and broad beans are toasted to a deep golden brown. If needed, dry roast them in a pan over medium heat for 2–3 minutes, stirring frequently to prevent burning. Transfer to a plate to cool.

Prepare the fried garlic chips by thinly slicing garlic cloves and frying them in a small amount of oil over low heat until crisp and golden. Drain on paper towels and set aside.

Wash and thinly slice the cabbage, dice the tomatoes, and finely chop the scallions and cilantro. Keep all fresh components separate until ready to assemble to maintain their crispness.

In a large serving platter, arrange the fermented tea leaf mixture in the centre. Surround it with neat piles of shredded cabbage, diced tomatoes, scallions, cilantro, and the crunchy elements.

Just before serving, toss all ingredients together in a large mixing bowl. Adjust seasoning by adding more lime juice or fish sauce if desired. The salad should have a balanced combination of tangy, umami, and crunchy textures.

For a more intense flavour, let the salad rest for 5–10 minutes after mixing. This allows the tea leaves to coat the fresh ingredients evenly, deepening the overall taste.

Serve immediately, garnished with lime wedges for an extra citrus kick. If available, accompany with crispy fried shallots or additional roasted nuts for added texture.

Laphet Thoke is traditionally enjoyed with a cup of strong Burmese tea or as a side dish to rice based meals. For an extra authentic experience, serve it with a small bowl of extra crunchy toppings so diners can adjust to their liking.