Easy Coconut Heart & Dried Shrimp Salad

Coconut heart and dried shrimp salad (Gỏi Củ Hũ Dừa Tép Khô) is a signature Vietnamese dish, known for its refreshing crispness and rich flavors. With a simple yet appealing preparation method, this salad is a wonderful choice to enrich your family meals.

Ingredients & Seasonings

To make this coconut heart and dried shrimp salad, you will need the following ingredients:

• Coconut heart: 300g
• Dried shrimp: 50g
• Carrot: 50g
• Onion: 30g
• Vietnamese coriander (Rau Ram): 5g
• Calamansi (or Lime): 2-3 fruits, juiced
• Red chili: 1, minced
• Lime leaves: 2-3, finely sliced
• Garlic: 2-3 cloves, minced
• Sugar: 2 tbsp
• MSG: 1 tsp
• Fish sauce: 3 tbsp
• Cilantro: 5g, chopped
• Roasted peanuts: 10g

A colorful bowl of Vietnamese coconut heart and dried shrimp salad, garnished with herbs and peanuts

Instructions

Step 1: Prepare the Ingredients

Preparing ingredients for the salad: julienned coconut heart soaking, shredded carrots, sliced onions

• Coconut heart: Rinse well, cut into bite-sized strips. Soak in a bowl of cold water mixed with a little sugar and a few slices of lime/lemon to maintain whiteness and crispness.
• Carrot: Peel and shred finely.
• Onion: Slice thinly. Soak in ice water to reduce pungency.
• Vietnamese coriander (Rau Ram): Pick leaves, wash thoroughly, and chop roughly.
• Dried shrimp: Soak in warm water for about 10 minutes, then rinse well to remove any dirt.
• Lime leaves: Wash and slice very thinly.
• Cilantro: Wash and chop.
• Garlic & Chili: Mince finely.

Helpful Tip: Soaking the coconut heart in cold water with lime/lemon and sugar helps keep it crispier and whiter.

Step 2: Make the Dressing

To give the salad its characteristic rich flavor, prepare the dressing as follows:

• Combine fish sauce, sugar, and MSG in a small saucepan. Stir over low heat until the sugar is completely dissolved. Turn off the heat and let it cool completely.
• Once cooled, add the minced garlic, minced chili, chopped cilantro, and calamansi (or lime) juice to the mixture. Stir well.

The dressing plays a crucial role in creating the salad’s unique taste.

Step 3: Mix the Salad

• Prepare two large bowls. In the first bowl, combine the drained coconut heart, shredded carrot, and drained thinly sliced onion. In the second bowl, place the rinsed dried shrimp.
• Drizzle about half of the prepared dressing into each bowl. Toss gently to coat the ingredients evenly. Let sit for about 15 minutes for the flavors to meld.
• After 15 minutes, combine the contents of both bowls into one large salad bowl. Add more dressing if needed to reach your desired taste intensity and toss everything together gently.
• Finally, sprinkle the roasted peanuts, chopped Vietnamese coriander (Rau Ram), and finely sliced lime leaves over the top to enhance the flavor and texture.

The finished coconut heart salad mixed in a large bowl, ready to be served

Conclusion

With this detailed guide on making coconut heart and dried shrimp salad, you can easily prepare this delicious and nutritious dish at home. It’s not only simple to make but also perfect for enjoying on hot summer days or serving as an appetizer at family gatherings. Give it a try and share your results!

Close-up shot of the delicious Vietnamese coconut heart and dried shrimp salad served on a plate

Enjoy your meal!