Coconut-heart salad Gỏi củ hủ dừa
Củ hủ dừa is a light salad of coconut heart, white and mildly sweet. The prawn-and-pork plate adds tiger prawn, pork belly, laksa leaf, roasted peanut, fried shallot, and carrot in a lime-and-sugar dressing.
Food tours Coconut-heart salad Search a food tour or a cooking class for this dish.
Search on KlookWhy it matters
This salad and rice steamed in a coconut were named among 100 Vietnamese dishes for 2011–2016 by Vietkings, in a 4 June 2021 account. The salad is a guest dish, including weddings, death anniversaries, and full-month feasts. Some palms are grown for the heart, so the cut is not only a felled crop tree.
Texture
The prawn is crisp and the pork belly is rich, against the white heart. Soak the cut heart in cold water with a little lime juice so it stays white.
Taste
The heart is mildly sweet and cool, and the finished salad is sour-sweet, rich, and easy. It is a light salad.
How to enjoy it
Eat the light salad at the grove lunch with the coconut rice and the coconut-braised shrimp.
The 4 June 2021 method: cut the heart into short strips, boil the prawns and the pork belly, slice the pork and the carrot, and toss with laksa leaf in a lime-and-sugar dressing. Finish with roasted peanut and fried shallot. Garlic-chili fish sauce and a shrimp cracker go on the side. That cracker is not bánh phồng Sơn Đốc.
Where to try it
Tourism stops and guest tables. The salad is on the grove lunch.