COMPLIMENTARY RECIPE: HEART OF PALM AND TOMATO SALAD WITH VIETNAMESE HERBS
"Heart of palm, or palm heart, is a versatile ingredient that I've been using quite a lot of lately as I love its light, almost sweet flavour and crunchy texture. Heart of palm can be served raw in salads, stir-fried or steamed." – Chef Luke Nguyen
SERVES 4-6, as part of a shared meal
500 g fresh heart of palm (or used tinned)
6 cherry tomatoes, sliced lengthways into quarters
½ red onion, thinly sliced
5 perilla leaves, thinly sliced
5 Vietnamese mint leaves, thinly sliced
1 tablespoon fried garlic
2 tablespoons caster sugar
100 ml mandarin juice
2 tablespoons white vinegar
2 tablespoons fish sauce
1 tablespoon extra virgin olive oil
1 garlic clove, chopped
1 bird’s eye chilli, thinly sliced
To make the mandarin dressing, put the sugar in a bowl with the mandarin juice and stir to dissolve the sugar. Add the vinegar, fish sauce, olive oil, garlic, and chilli and stir well.
To prepare the fresh palm hearts, rinse them in cold water and soak for 1 hour, then drain and slice into thin 10 x 1 cm strips.
Combine the palm heart strips, tomatoes, onion, perilla, Vietnamese mint and 4 tablespoons of the mandarin dressing in a mixing bowl. Transfer to a serving platter and garnish with the fried garlic.
Note: Leftover mandarin dressing can be stored in a jar in the refrigerator for up to 2 days and used to dress a green salad.
Recipe from Luke’s Book, Indochine - Baguettes and Banh Mi, Finding France in Vietnam. Click here to purchase the book now.