Koi

Koi is a traditional dish cherished by the Lao people in Laos and the Isan region of Thailand. It is prepared using raw meat that is "cooked" by the acidity of lime juice. Several varieties of koi exist, including koi kung, which features shrimp, and koi paa (or koi pla), which uses raw fish mixed with a spicy dressing.

However, it is important to exercise caution with koi, as it can be a source of parasitic diseases. One of the primary concerns is Opisthorchis viverrini infections, a type of liver fluke.

In northeastern Thailand, koi pla is particularly popular. This version incorporates raw fish, red ants, herbs, and lime juice. Unfortunately, it has been linked to cholangiocarcinoma, a form of bile duct cancer, due to the transmission of liver flukes.

Another variant, koi hoi, is made with raw snail meat. This dish has also been associated with infections from flatworms and liver flukes, which can lead to bile duct cancer. Additionally, liver infections from the rat lungworm, Angiostrongylus cantonensis, pose another health risk associated with consuming raw or undercooked ingredients in koi.