Fermented Tea Leaf Salad Recipe Video
January 20, 2014
The most magical salad I ever ate was the Fermented Tea Leaf Salad at Burma Superstar in San Francisco. Tart and tangy green tea leaves are doused with fresh lemon juice, then tossed with savory bits of roasted peanuts, various seeds and legumes, chopped tomatoes, chills and fried garlic. If I had to eat a salad everyday for the rest of my life, it would be this unique combination of crunchy-sour-savory yum.
If you try the original dish, ask for the vegetarian version, as it’s normally made with shrimp paste. To replicate that flavor, I make a quickie vegan fish sauce, adapted from Rika’s recipe on Vegan Miam. I didn’t have light soy sauce (” light” refers to the color, “lite” means low sodium and is not the same), so I just mixed Lee Kum Kee stir-fry sauce with pineapple juice.
*Be sure to use a tea that you enjoy the flavor of. Similar to wine, if you don’t enjoy drinking the tea, it won’t work well in this recipe.
What salad is so good that you would eat it for the rest of your life? Leave me a comment, I’d love to know!
Fermented Tea Leaf Salad Recipe
1 hour 20 mins
Once upon a time, I was in San Francisco and had the fermented tea leaf salad at Burma Superstar. Tangy, tart and tasty! It was the best salad I've ever eaten.This dish is my vegan twist on those unique flavors.
Author: Cobi Kim
Serves: 2 servings