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Koi (dish)

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Title: Koi (dish)  
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Subject: Laotian cuisine, Phat mi Khorat, Thai cuisine, Nine auspicious Thai desserts, Thong yod
Collection: Laotian Cuisine, Thai Cuisine, Uncooked Fish Dishes, Uncooked Meat Dishes
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Koi (dish)

The finished dish of a type of Koi made of raw fish accompanied by rice and vegetables.

Koi (Lao: ກ້ອຍ; (Thai: ก้อย) 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

References

  1. ^ 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.  

External Links

Luang Prabang Style Koi Fish Salad Recipe

Vientiane Style Koi Fish Salad Recipe


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