How to Make Ben Tre Vegan Coconut Heart Salad: Simple and Delicious

The recipe for Ben Tre Vegan Coconut Heart Salad is a light and flavorful dish that captures the essence of the riverine countryside. Made primarily from the coconut heart – the pure, young core inside the coconut tree – this salad is not only easy to prepare but also irresistible due to its natural crisp sweetness. Let’s explore the detailed recipe to create this unique dish!

A Few Notes on Ben Tre Coconut Heart

The coconut heart is considered the “heart” of the coconut tree, being the young core that grows from the trunk. To harvest the coconut heart, one must cut away the leaves, flowers, fruit, and outer husk. The white core inside is a valuable ingredient, often used in specialty dishes. Coconut trees thrive in humid tropical climates, and Ben Tre – a region famous for its lush coconut groves – is the prime supplier of the highest quality coconut hearts.

Freshly harvested coconut heart

Tips for Prepping Coconut Heart Without Browning

Coconut heart is prone to oxidation and turns brown when exposed to air. To prevent this, you can use the following tips:

• Soak in lemon water: After cutting or shredding the coconut heart, immediately soak it in cold water mixed with a few spoonfuls of lemon juice for about 15 minutes. Then rinse with cold water and let it drain.
• Soak in vinegar-sugar solution: Mix 150ml of vinegar, 200g of sugar, and 2 liters of water, stirring well. Soak the cut coconut heart in this solution, cover with plastic wrap, and refrigerate for about 24 hours. The sugar and cold temperature will help keep the coconut heart firm and naturally crisp.
• Soak in ice water: Similarly, you can prepare a basin of ice water, add a little salt, lemon juice, or vinegar and alum. Soak the coconut heart in this solution until use to maintain its freshness and prevent browning. Be careful not to use too much salt as it can soften the coconut heart.

Guide to Making Ben Tre Vegan Coconut Heart Salad

Ingredients

• 300g fresh coconut heart
• 100g roasted peanuts
• 50g dried tofu skin
• 2 pieces of fried tofu
• 1 red bell pepper
• ¼ pineapple
• 50g Vietnamese coriander
• 1 fresh lemon
• A little vinegar
• A little soy sauce
• A little rock sugar
• Necessary seasonings: granulated sugar, pepper, salt

Preparation Steps

Step 1: Prep the Ingredients

• After buying, rinse the coconut heart and slice it thinly. Immediately soak in a basin of cold ice water mixed with a few spoonfuls of lemon juice for 10 minutes, then rinse and let it drain.
• Rinse the dried tofu skin several times, fry until golden and crispy, then cut into bite-sized pieces.

Crispy fried dried tofu skin

• Fry the tofu until golden and crispy, then cut into thin strips.
• Rinse the bell pepper, cut into thin strips.
• Peel the pineapple, cut into bite-sized pieces.
• Rinse the Vietnamese coriander and let it drain.
• Roast the peanuts until done, rub off the skins, and crush them.

Crushed roasted peanuts

Step 2: Prepare the Salad Dressing

• Place a pot on the stove, add 300ml of water, add pineapple, and boil for about 15 minutes. Then add 1 tablespoon of sugar, boil for another 5 minutes, and turn off the heat. Strain the pineapple water and set aside.
• In the strained pineapple water, add 1 tablespoon of lemon juice, 2 tablespoons of sugar, and 1 tablespoon of vinegar. Stir well until the mixture is fully dissolved. The salad dressing will have a harmonious sweet and sour taste, stimulating the palate.

Sweet and sour salad dressing

Step 3: Mix the Salad

• Prepare a large clean bowl. Add the bell pepper, coconut heart, dried tofu skin, and tofu to the bowl. Pour the salad dressing over, and mix well to ensure all ingredients are evenly coated.
• Serve the vegan coconut heart salad on a plate, garnish with chopped Vietnamese coriander and crushed peanuts to enhance the flavor.

Finished vegan coconut heart salad

Tips for Storing Leftover Coconut Heart

If you buy a lot of coconut heart and don’t use it all, you can use the following storage methods to keep it fresh longer:

• Store at room temperature: Do not wash or cut the coconut heart, leave it whole and place it in a dry, well-ventilated area. You can place the coconut heart directly on the ground as the moisture from the soil will help keep it fresh longer.
• Store in the refrigerator: Place the unwashed whole coconut heart in an airtight container or vacuum-sealed bag. Store in the refrigerator for 3 to 5 days or in the freezer for up to 10 days.
• Soak in water: If you’ve already cut the coconut heart, you can soak it in clean water to maintain its crispness and sweetness.

Conclusion

With just a few simple steps, you’ve completed the incredibly appealing Ben Tre Vegan Coconut Heart Salad. The crispy texture of the coconut heart combined with the light sweet and sour dressing is sure to delight anyone who tries it. We hope this article helps you confidently prepare this unique dish!

Share this recipe with your friends and family so everyone can enjoy the distinctive flavors of Ben Tre!