 Koi nuea, koi made with raw beef | |
| Type | Salad |
|---|---|
| Place of origin | Mainland Southeast Asia |
| Region or state | Southeast Asia |
| Associatedcuisine | Laos,Thailand,Vietnam |
| Created by | Lao people,Thai people of Vietnam |
Koi (Lao:ກ້ອຍ;Thai:ก้อย,Thai pronunciation:[kɔ̂j]) is a "salad"[clarification needed] dish of theLao people living in modern-dayLaosIsan,Thailand andThai people of Vietnam (Son La province) consisting ofraw meatdenatured by acidity, usually fromlime juice. Common varieties includekoi kung (Thai:ก้อยกุ้ง), withshrimp as the main ingredient, andkoi paa (Lao:ກ້ອຍປາ)/koi pla (Thai:ก้อยปลา), which consists of minced or finely chopped raw fish in spicy salad dressing.
Koi can be a source ofparasitic diseases. Koi made with raw fish is a popular dish in Laos and Isaan and a common source of infection with the Southeast Asianliver flukeOpisthorchis viverrini.[1]
Koi pla eaten in north-eastThailand is made from raw fish, livered ants, herbs and lime juice.[2] Koi pla is eaten soon after it is prepared, without a long period of soaking in acid juice.[3] It is believed to be a cause ofcholangiocarcinoma via liver fluke transmission.[2]
Koi hoi is a dish containing rawsnail meat that has been associated with human infection with parasitic flatworms orliver flukes that infect the snail. Liver fluke infection is the cause ofbile duct cancer, the infection may also account for more than 50 percent of cancers diagnosed in men in this region, compared to just 10 percent globally.[4] Liver infection is also caused by the ratlungwormAngiostrongylus cantonensis.[5]
| Staples | |
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| Soups / stews | |
| Salads / wraps | |
| Snacks / desserts | |
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 | This article aboutLaotian cuisine is astub. You can help Wikipedia byadding missing information. |
 | This article aboutThai cuisine is astub. You can help Wikipedia byadding missing information. |
