The coconut tree is a very versatile plant, inside the actual trunk of the coconut tree is the heart, know as the heart of palm or coconut heart. All the tough outer layers of the trunk are cut away to reveal the beautiful, velvety white heart. It has a similar texture as bamboo shoot, tastes a little like asparagus and artichoke.
It is a prized ingredient all around the world. This fresh, fragrant and textural recipe (also know as Millionaire's salad!) showcases the heart of palm. Serve as part of a shared meal.
- 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
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.
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.
• 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.