Gỏi củ hũ dừa is a Vietnamese salad made from củ hũ dừa, the heart of the coconut palm, cut into thin strips. It’s a popular salad in Vietnam, where coconut palms grow everywhere, and it tastes fresh and sweet. This version adds stir-fried beef, carrot, onion and Vietnamese coriander (rau răm), tosses everything with a dressing of sauce, lime juice, sugar, vinegar, chilli and garlic, and finishes it with roasted peanuts and shrimp chips. Time: about 15 minutes, in four steps. Ingredients 60 g beef 60 g coconut palm heart (củ hũ dừa) 3 g carrot 20 g onion 5 g Vietnamese coriander (rau răm) 20 g roasted peanuts 4 shrimp chips For the beef marinade ½ teaspoon dried chilli ½ teaspoon sugar 1 teaspoon oil ¼ teaspoon salt Pepper For the dressing Sauce 2 tablespoons lime juice 1 teaspoon sugar 1 teaspoon white vinegar Chopped chilli Chopped garlic How to make gỏi củ hũ dừa 1. Cook the beef Slice the beef thinly. Marinate it with ½ teaspoon of dried chilli, ½ teaspoon of sugar, 1 teaspoon of oil, ¼ teaspoon of salt and some pepper, and leave it for about 5 minutes. Put the beef in a pan and stir-fry it just until it’s cooked. Don’t leave it in the pan too long: overcooked beef is less tasty and changes the taste of the salad. 2. Prepare the palm heart and vegetables Wash the palm heart and soak it in water for about 7 minutes. Take it out and cut it into julienne strips. Julienne the carrot. Wash the Vietnamese coriander and cut it into small pieces. Peel the onion and julienne it. Dry-roast the peanuts, then rub off their skins. 3. Make the dressing In a clean bowl, mix the sauce, 2 tablespoons of lime juice, 1 teaspoon of sugar, 1 teaspoon of white vinegar, the chopped chilli and the chopped garlic. Taste and adjust it to your liking. 4. Toss and serve Toss the beef, palm heart, carrot, Vietnamese coriander and onion with the dressing. Arrange the shrimp chips on top and scatter over the roasted peanuts. You can also eat the salad with bread. Share:
