(Baonghean.vn) - The most outstanding dish made from fish by the Thai people is khoi pa (which means fish salad).
 |
| To make "khỏi pá," the locals often choose fish such as carp, catfish, snakehead, and other similar species. These types of fish usually have fewer bones and tastier meat. Choosing a fish weighing 2 kg or more will result in a tastier and easier-to-prepare dish. Photo: Dinh Tuan |
 |
| After the fish is thoroughly cleaned, use a sharp knife to cut along the backbone from head to tail to remove the entire fillet. Carefully split the fish in half, remove the guts, and rinse it clean. Photo: Dinh Tuan |
 |
| Besides fish, the main ingredient in "khỏi pá" is either loess leaf or neem leaf. One of these two types of leaves is indispensable. Loess or neem leaves provide a sour flavor and help cook the fish. The loess leaves are crushed with a little salt before being mixed with the fish. (Photo: Đình Tuân) |
 |
| After the fish has been thoroughly washed, crushed loquat or neem leaves are mixed together and soaked in boiled water for about 15-20 minutes. Once the fish meat has firmed up, any remaining bones are removed before finely chopping it. Photo: Dinh Tuan |
 |
| After the fish is finely chopped, it is soaked in water infused with loofah leaves, then the leaves are removed. Once the fish has soaked for the required time, it is drained thoroughly with a ladle. Next, the loofah leaf water is boiled and mixed with the fish and spices. For a delicious "khoi pa" dish, essential spices include coriander, mint, and chili peppers. The next step in making the fish salad is to mix the drained fish, chopped herbs, pepper, chili peppers, broth, and roasted rice powder (ground into a powder)... until all the ingredients have absorbed the flavors. Pour in the boiled loofah leaf water to create the characteristic sourness of "khoi pa". Photo: Dinh Tuan. |
 |
| This dish has a mild sourness and aroma when eaten, with a sweet taste after chewing for a while. The fragrant and spicy flavors of the spices combine to create a delightful sensation. Photo: Dinh Tuan. |
 |
| This dish is often served with young fig leaves, figs, or guava leaves to enhance the nutty flavor. The fish salad should not be left for too long after preparation; it tastes best when eaten immediately with sticky rice or hot regular rice. Photo: Dinh Tuan |
 |
| Preparing this dish takes a lot of time. If you are offered this dish, it means you are considered a valued guest of the Thai family. Photo: Dinh Tuan |
Dinh Tuan
