How to Make Goi Cu Hu Dua Chay – Refreshing Vegan Palm Heart Salad

Goi Cu Hu Dua Chay (Vegan Coconut Palm Heart Salad) is a beloved Vietnamese dish that originates from the river-rich Mekong Delta. Light, refreshing, and naturally sweet, this salad has been adapted into a fully plant-based version while still preserving the charm of traditional Vietnamese flavors. With its crisp texture, fresh vegetables, and a bright sweet–tangy dressing, it has become a favorite among those following a vegan diet or simply looking for a wholesome, nourishing meal. This guide is designed especially for expats living in Vietnam who want to discover and enjoy this iconic dish.

A Taste of the Mekong Delta

Goi Cu Hu Dua is deeply rooted in the culinary culture of the Mekong Delta, particularly Ben Tre, a province famously known as the “land of coconuts.” Locals transform the tender inner core of the coconut tree trunk — called coconut palm heart — into a refreshing salad that captures the simplicity and purity of Southern Vietnamese cuisine.

When prepared as a salad, coconut palm heart is combined with aromatic herbs, roasted peanuts, and colorful vegetables, creating a beautiful harmony of textures and flavors. The vegan version, Goi Cu Hu Dua Chay, retains the original freshness but feels even lighter and cleaner, making it perfect for plant-based eaters, vegan gatherings, or anyone seeking a guilt-free dish packed with natural goodness.

Nutritional Benefits of Coconut Palm Heart

Coconut palm heart is not only delicious but also packed with nutritional value, which contributes to the popularity of this vegan salad:

• Rich in Folate (Vitamin B9): Supports prenatal health, making it beneficial for pregnant women.

• Contains Vitamin A: Helps maintain good eyesight and prevents dry eyes.

• High in Potassium: Supports heart health, helps regulate blood pressure, and maintains healthy electrolyte balance.

• Excellent Source of Dietary Fiber: Promotes healthy digestion, reduces constipation, and supports weight management.

When enjoyed as a vegan salad, coconut palm heart provides a clean source of energy that fuels the body without heaviness — ideal for both a light lunch or a refreshing dinner.

Ingredients for Goi Cu Hu Dua Chay

Below is a simple ingredient list for 4 servings, kept in gram/ml so you can follow easily while living in Vietnam:

Fresh Ingredients

• 300g coconut palm heart

• 2 pieces fried tofu

• 50g fried tofu skin (yuba)

• 100g roasted peanuts

• 1 red bell pepper

• 1/4 ripe pineapple

• 50g Vietnamese coriander (rau ram)

• 1 carrot

• 2 fresh limes or calamansi

Seasonings

• Sugar

• Rice vinegar

• Salt

• Soy sauce or vegan “fish” sauce

How to Choose Good Palm Heart

• Look for palm heart that is white to pale yellow, smooth, and firm.

• Avoid pieces that are bruised or turning brown.

• After slicing, soak in ice water with a little lime or salt to maintain crispness and color.

How to Make Vegan Coconut Palm Heart Salad

Step 1: Prepare the Ingredients

• Rinse the palm heart, slice into thin matchsticks, and soak in ice water with a few lime slices for about 10 minutes to prevent browning and maintain crunch. Drain well.

• Cut the fried tofu into thin strips. Break fried tofu skin (yuba) into bite-sized pieces.

• Slice the red bell pepper and pineapple into thin strips.

• Rinse Vietnamese coriander and pat dry.

Step 2: Make the Vegan Dressing

In a small bowl, whisk together:

• 3 tablespoons soy sauce or vegan fish sauce

• 2 tablespoons rice vinegar

• 2 tablespoons sugar

• 1 tablespoon fresh lime juice

• Minced chili to taste

You may add a splash of pineapple juice for natural sweetness and fragrance. The dressing should taste balanced — gently sweet, slightly sour, and refreshing.

Step 3: Toss the Salad

• In a large bowl, add palm heart, tofu, tofu skin, bell pepper, and pineapple.

• Drizzle the dressing gradually while tossing to coat evenly.

• Sprinkle roasted peanuts, toasted sesame seeds, and Vietnamese coriander on top.

• Toss lightly one last time to maintain the crisp texture.

Arrange on a plate, garnish with extra peanuts and herbs, and serve with vegan prawn crackers for the full Vietnamese experience.

Creative Variations of Goi Cu Hu Dua Chay

Once you’re familiar with the classic version, you can try a few creative twists to make the dish even more exciting:

Add-Ons for New Flavors

• Snow fungus (white jelly mushroom): Adds a crunchy, slightly chewy texture.

• Seaweed: Brings a gentle umami flavor that complements the freshness of the salad.

• Soft tofu: Offers a smooth contrast, perfect for those who enjoy a silkier bite.

For a Richer Taste

If you prefer a creamier finish, you can mix in a small amount of coconut cream or finely ground toasted sesame seeds. These ingredients add extra depth while keeping the dish vegan and wholesome.

For those on a fully plant-based or healthy diet, the salad remains nutritious, low in fat, high in fiber, and full of vitamins — a perfect balance for lunch or dinner.

Useful Tips for the Best Vegan Palm Heart Salad

Where to Buy Palm Heart in Vietnam

If you’re an expat living in Ho Chi Minh City, you can find palm heart at:

• Traditional local markets

• Major supermarkets

• Fresh vegetable stores

Choose pieces that are firm, pale white, and snap cleanly when bent. If buying packaged ones, check the seal and expiry date.

How to Toss the Salad Like a Local

• Do not toss the salad too early, as the palm heart releases moisture over time, which can dilute the flavor.

• Toss about 5 minutes before serving for the perfect balance of seasoning and crunch.

Storage Time

• Once tossed with the dressing, the salad is best enjoyed the same day.

• If storing ingredients for later, keep the vegetables and dressing separate in the fridge.

• Combine and toss only when ready to serve — this keeps the texture fresh and crisp.

Why Try Goi Cu Hu Dua Chay at Vo Uy Vegetarian Restaurant?

At Vo Uy Vegetarian Restaurant, this dish is not simply “a salad” — it reflects dedication, culinary balance, and the peaceful philosophy behind mindful eating.

Fresh Ingredients with Clear Origins

Vo Uy selects coconut palm hearts from trusted coconut farms and uses only the tender core to ensure the best natural sweetness and crunch. All herbs, vegetables, tofu, and seasonings are sourced fresh daily with no preservatives used.

Delicate, Well-Balanced Flavors

Vo Uy’s chefs prepare a signature dressing that is lightly sour and gently sweet, allowing the natural taste of the palm heart to shine. Each bite feels refreshing, harmonious, and satisfying — a perfect representation of clean Vietnamese vegan cuisine.

A Calm and Cozy Dining Experience

The restaurant environment is inspired by Zen-like simplicity and calmness. Dishes are arranged thoughtfully on clean white plates, with a touch of color from herbs, peanuts, and chili, making the salad both visually beautiful and comforting to enjoy.

Warm, Attentive Service

Vo Uy focuses not only on food quality but also on creating a relaxing dining experience. Whether you’re dining in, inviting friends for a vegan gathering, or just stopping by for something light and refreshing, the staff are always welcoming and attentive.

• Address: 47 Street No. 3, CityLand Park Hills Residence, Ward 10, Go Vap District, Ho Chi Minh City
• Hotline: 0902 353 527
• Website: https://nhahangvouy.com/
• Fanpage: https://www.facebook.com/nhahangchayvouy
• Google Maps: Link Google Maps

Conclusion

Goi Cu Hu Dua Chay (Vegan Coconut Palm Heart Salad) combines nature’s simplicity with the refined charm of Vietnamese cuisine. Each crunchy slice of palm heart, paired with a gently sweet–tangy dressing and fragrant herbs, brings a sense of lightness and joy to the meal.

If you’re seeking a dish that is flavorful, refreshing, and nourishing, Goi Cu Hu Dua Chay at Vo Uy Vegetarian Restaurant is an excellent choice. Come and experience the elegance in every detail — where plant-based food is not only a meal but a moment of calm and balance for the soul.