Burmese salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures.

[2] The most common or popular, the iconic laphet thoke (fermented tea leaf salad) is traditionally eaten as a palate cleanser at the end of a meal.

Burmese salads may also feature raw vegetables and fruits, such as tomatoes, cabbage, onions, kaffir lime, long beans, and mangoes.

[1][3] Aromatic fresh herbs like coriander, mint, lime leaves, and green onions are also used to garnish Burmese salads.

[29] The noodle salad consists of steamed rice vermicelli, cooked with soy sauce and garlic chives, and served with pickled vegetables (e.g., papaya, carrot, and cucumber), hard-boiled eggs, sweet garlic fish sauce, dried shrimp, and crushed peanuts, and garnished with lime and chili flakes.