Salad heart coco

Located in the heart of the Mekong Delta province of Ben Tre is a generous land, drained regularly by the Mekong River through countless fish channels that swell and deflate under the effect of the tide. Once in Ben Tre, you will have the opportunity to taste all the dishes made with coconut salad in the heart of coconut. This is a salad with minced pork, shrimp and coconut heart.
We present today the recipe for the salad in the middle of coconut. It's very simple and good!

Salad heart coco (GOI Củ hu dua Vietnamese)
 For 4 servingsPreparation: 40 minutesCooking: 40 minutes
ingredients:500 g coconut heart200g pork belly200 g of fresh shrimp4 tablespoons fresh lemon juice4 tablespoons sugar1 tablespoon fish sauce sauce1 teaspoon salt50 g grids peanuts, crushed1 large pepper (cut into strips 1/2, 1/2 finely chopped)1 onion, cut into strips, marinated in 4 spoons of white vignaigre1/2 cup of Vietnamese coriander, finely chopped1 tablespoons of crispy onion1/4 cup white vinegar. A packet of dried shrimp fritters (100g)Vegetable oil
Production :1. Remove the fibrous outer layer of coconut heart. Cut the tender part of the heart into thin slices, 5 cm long and 2 cm wide. Marinate in a liter of water mixed with 2 tablespoons of lemon juice for 20 minutes.2. Let them drain. Stir in two tablespoons of sugar and let stand 15 minutes.3. Wash the prawns. Cook 5 minutes in a mixture of a quarter cup of water, a cup of vinegar and a teaspoon of salt. Let drain and shell them, throw the head and the shell, but keep the shrimp tail.4. Cook the pork belly in two cups of water for 20 minutes. Remove the meat, cut into thin slices width 3cm.5. Fry the shrimp fritters dehydrated in a hot oil bath. Remove the patties when they begin to turn yellow and to blister completely and let them drain on kitchen paper.6. Mix a tablespoon of fish sauce sugar with 2 tablespoons of fresh lemon juice, 2 tablespoons sugar, pepper and chopped garlic.7. Mix the heart of coconut half with shrimp, pork, onion, chili slats and Vietnamese coriander. Sprinkle this mixture slowly with fish sauce sauce according to taste, and mix well again.8. Serve the salad on a plate, sprinkle with the toasted and crushed peanuts and crispy onion, decorate with remaining shrimp and pork.9. This salad is consumed quickly, accompanied by prawn and fish sauce sauce with garlic and chilli.
In Vietnam there are fresh coconut hearts markets. You can replace the heart of the coconut palm hearts (fresh or canned). Prepare the hearts of palm in the same mode of preparation and cooking, but it is not necessary to marinate canned palm hearts in lemon water, let drain and then cut them into thin slices.