Koi (dish)
Koi (Lao: ກ້ອຍ; Thai: ก้อย, Thai pronunciation: [kɔ̂j]) is a "salad" dish of the Lao people of Laos and Isan consisting of raw meat denatured by acidity, usually from lime juice. Common varieties include koi kung (ก้อยกุ้ง), with shrimp as the main ingredient, and koi paa (Lao: ກ້ອຍປາ)/koi pla (ก้อยปลา), which consists of minced or finely chopped raw fish in spicy salad dressing. Koi made with raw fish is a popular dish in Laos and Isan and a common source of infection with Opisthorchis viverrini (Southeast Asian liver fluke).
Koi hoi is a variety containing raw snail meat. It has been associated with infection in humans by the rat lungworm Angiostrongylus cantonensis.[1]
See also
- Lao cuisine
- Larb
- Thai cuisine
- List of Thai dishes
- Thai salad
References
- ↑ Eamsobhana, P.; Yoolek, A.; Punthuprapasa, P.; Yong, H. S. (2009). "Thai Koi-Hoi Snail Dish and Angiostrongyliasis Due to Angiostrongylus cantonensis: Effects of Food Flavoring and Alcoholic Drink on the Third-Stage Larvae in Infected Snail Meat". Foodborne Pathogens and Disease 6 (3): 401–405. doi:10.1089/fpd.2008.0191. PMID 19272010.
External Links
Luang Prabang Style Koi Fish Salad Recipe
Vientiane Style Koi Fish Salad Recipe
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