- serves 2 people
- preparation 20 minutes
- difficulty Easy level
Ingredients
- 250 g heart of coconut palm
- 5 cooked medium-sized tiger prawns, peeled, deveined
- 50 g cooked pork neck, finely sliced
- 1 small onion, finely sliced
- ½ carrot, julienned
- 1 handful mixed mint, Vietnamese mint, basil and perilla leaves
- ½ red chilli, seeds removed, finely sliced
- 60 ml nuoc cham (see Note)
- 1 tsp sesame seeds, toasted
Instructions
Thinly slice the coconut palm heart lengthways and place in a mixing bowl.
Add all the remaining ingredients, except the sesame seeds. Mix well, and then transfer to a serving bowl.
Sprinkle with the sesame seeds and serve immediately.
Note
• Nuoc cham is a popular Vietnamese dipping sauce. To make your own, combine 1½ tablespoons of fish sauce, 1½ tablespoons of white vinegar, 1 tablespoon of sugar and 60 ml of water in a small saucepan over a medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. Stir in 1 finely chopped garlic clove, ½ finely chopped bird’s-eye chilli and 1 tablespoon of lime juice and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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