Recipe & Outtake: Burmese Tea-Leaf Salad

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Fermented Tea

Fermented Tea Leaves

This week on Good Food, Evan talks with Naomi Duguid about her book Burma: Rivers of Flavor, which made Evan’s list of top 2012 cookbooks. Burmese cuisine draws from the many countries that surround it – India, China, Thailand, Laos and Bangladesh.

In this outtake, Duguid shares the ways the Burmese and the northern Thai eat tea.

Read below for Duguid’s Burmese Tea-Leaf Salad recipe. It uses shrimp, peanuts, soybeans, and sesame seeds, and it’s often eaten at the end of the meal, as a digestive.