Thinly slice the coconut palm heart lengthways and place in a mixing bowl.
Add all the remaining ingredients, except the sesame seeds. Mix well, and then transfer to a serving bowl.
Sprinkle with the sesame seeds and serve immediately.
Note: Nuoc cham is a popular Vietnamese dipping sauce. To make your own, combine 1½ tablespoons of fish sauce, 1½ tablespoons of white vinegar, 1 tablespoon of sugar and 60ml of water in a saucepan over a medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. Stir in 1 finely chopped garlic clove, ½ finely chopped bird’s-eye chilli and 1 tablespoon of lime juice and serve.