Fish Koi (Koi Pla, Lao: ກ້ອຍປາ Thai: ก้อยปลา,) – Vientiane Style Fish and Herbs Salad gaawy bplaa nin vientiane ก้อยปลานิลเวียงจันทน์
In modern Thai language the saying “There are fish in the water and rice in the fields” is used to describe the wealth, abundance of food and happiness of living in Thailand (In Thai: ในน้ำมีปลา ในนามีข้าว ; nai naam mee plaa nai naa mee khaao )
In the rivers there are fish, in the paddies there is rice. We live in happiness in our homeland – a painting by a school girl, Thaenhathai Thiprangsi winner of NanMee Fine arts award 2011 (nanmee.com) ในน้ำมีปลา ในนามีข้าว แผ่นดินของเรามีสุข เด็กหญิงแทนหทัย ทิพย์รังษี, โรงเรียนบ้านศิลปะเด็กครูเป๊าะ
In 1833 Prince Mongkut, who later became King Rama IV, found a square stone inscription, known today as “The Ramkhamheang’s Inscription”, believed to be written 541 years earlier, in 1292, by King Ramkhamheang – the third king of The Sukhothai Dynasty (1279-1298).
In this inscription King Ramkhamheang tells the story of the Sukhothai regime; He includes details of the systems of law and describes how he ruled the people wisely, in a kind and personal, like father and son manner. King Ramkhamheang – (who was an outstanding warrior, statesman, scholar and diplomat who expanded his control from the Khmer kingdom of Angkor in the east, through much of what is today central and southern Thailand, to northern parts of Laos and Burma) – gives a picture of his kingdom as idyllic and free of constrains.
The Ramkhamheang Inscription (Plate 1)
On plate number 1 in lines 18-21 it is scribe: (Source: nationmultimedia)
[1.18] In the time of King Ramkhamheang this land of Sukhothai is good. In the rivers
[1.19] there are fish, in the paddies there is rice. The king does not levy toll on this subjects: they freely
[1.20] lead their cattle to trade or ride their horses to sell; whoever wants to trade in elephants does so;
[1.21] whoever wants to trade in horses, does so; whoever wants to trade in silver or gold, does so.
Rice and fish are symbols that suggest that the economy in the Sukhothai period prospered with abundances of food, farm lands with proper irrigation and overall good life of its people, which were allowed to trade freely.
Koi Pla (Lao: ກ້ອຍປາ Thai: ก้อยปลา, fish koi salad) is in my opinion the culinary illustration of this ancient idiom. Koi Pla is a simple salad made of fresh fish, which is sliced thinly and then quickly blanched in boiling water. To which aromatics and herbs are added, seasoned with lime juice, fish sauce and ground dry chili, with roasted ground rice binding all together with a district nutty aroma.
I got this recipe for Koi Pla from the owner of a very busy restaurant in Vientiane who didn’t mind that I invited myself to his kitchen, and was more than willing to reveal the secrets that make this simple dish so great.
Recipe for Laotian Style Fish and Herbs “Koi” Salad (gaawy bplaa nin vientiane) สูตรทำก้อยปลานิลเวียงจันทน์
Hanuman from Thaifoodmaster
Koi Pa (Lao: ກ້ອຍປາ Thai: ก้อยปลา) is a simple salad made of fresh fish, which is sliced thinly and then quickly blanched in boiling water. To which aromatics and herbs are added, seasoned with lime juice, fish sauce and ground dry chili, with roasted ground rice binding all together with a district nutty aroma.
Start by chopping finely the galangal, julienne the kaffir lime leaves, roughly chop the shallots and cut long yard long beans into very thin pieces. Set aside. เตรียม ข่าซอย ใบมะกรูดหั่นฝอย หอมแดงซอยหยาบ ๆ และ ถั่วฝักยาวหั่นเป็นชิ้นบาง ๆ ให้พร้อมเสร็จแล้วพักเอาไว้
Slice the fish fillet, skin on, into thin strips. Discard any bones นำเนื้อปลามาหั่นเป็นชิ้นบาง ๆ
In a wok bring water with lemon grass to a strong boil, place the fish meat on a handled strainer or a slotted spoon and blanch the fish just until almost done. ตั้งกระทะไฟแรง เติมน้ำเปล่าลงไป ตามด้วยตะไคร้ทุบพอหยาบ ๆ ใส่ลงไป เมื่อน้ำเดือดจัดแล้ว นำเนื้อปลาที่หั่นไว้แล้วลงไปลวกในน้ำเดือดจนเกือบสุก
Transfer the fish into a mixing bowl, shake the strainer lightly leaving some cooking water นำเนื้อปลาใส่ลงในอ่างผสม
Add the aromatics and yard long beans. นำเอาเครื่องปรุงที่เตรียมไว้ข้างต้นทั้งหมดใส่ลงไป
Mix lightly, allow the residual heat from the fish to release the aromatics oils. ผสมคลุกเคล้าเครื่องปรุงเบา ๆ
Let rest for 15-30 seconds. พักเอาไว้ 15-30 วินาที เพื่อให้ความร้อนจากเนื้อปลาทำให้เครื่องปรุงต่าง ๆ เกิดกลิ่นที่หอม
Add ground roasted rice. เติมข้าวคั่วลงไป
Add ground chili. เติมพริกป่นลงไป
Add fish sauce. เติมน้ำปลา หรือ น้ำปลาร้า ลงไป
Add lime juice. เติมน้ำมะนาวลงไป
Mix all the ingredients very lightly, be careful not to break the fish meat too fine. ผสมคลุกเคล้าเครื่องปรุงเบา ๆ
Add green onions. ใส่ต้นหอมลงไป
Add coriander. ใส่ผักชีลงไป
Add mint leaves. ใส่ใบสะระแหน่ลงไป
Toss all the ingredients together. ผสมคลุกเคล้าเครื่องปรุงเบา ๆ
Serve with steaming hot sticky rice. เสริฟพร้อมข้าวเหนียวร้อน ๆ
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Here is a wonderful spicy Nam Tok recipe; you may as well go for it! A crispy fried fish dressed with plenty of fresh herbs, plenty of chilies than some lime juice and fragrant ground roasted rice as a textural binder. It is an unpretentious dish, that is just about what is around and what is available; there is some sort of truth about it, which makes it so wonderful.
If you are trying your first Issan style recipe, than this is the one to go for. It is not complicated to prepare and will show off beautifully the hearty and rustic flavors of Issan.
Dtom Jeaw Pla is a rustic and spicy fish soup that is far from being unsophisticated. There is something humble, genuine, and unpretentious about it, which makes you fall in love with it.
Its humble countryside charm and surfeit of tastes quickly placed it high on my personal list of favorite dishes.
The fresh essence of fish cooked to perfection melds with the earthy tones of the grilled ingredients, the eggplants, shallots, chilies and garlic. It has a heavenly silky broth with a scent of lemongrass, which is generously lifted up by a handful of fresh herbs, lemon basil, saw coriander and spring onions.
If you are a fish lover, than you know that there are only few things in life that taste better than absolutely fresh fish, deep-fried to perfection with a crispy skin that brakes open to reveal the irresistible, steamy, firm white flesh.
Thai fried fish recipe originated from fishing communities of the south of Thailand, were fishes are being cooked as it arrive almost directly from the fishing boats.
The dish was introduced to me by a street vendor in forsaken part of town some twenty years ago. Auntie Yai was a true character. She was wearing intensive makeup and I still remember her talkative hilarious manner. I and other customers waiting in line were regularly subjected to nonstop “interrogations” or “interviews”. I must admit I enjoyed the peek into other people lives while waiting over an hour for her mouth watering curried rice croquettes. I loved how the pungent, vibrant swirl of ginger was setting off the fermented pork sourness just perfectly, how the nutty crunch of those peanuts was balanced by the vivid tone of fresh herbs.
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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.