| 1 |
Slice the meat 3/4 inch thick and then into pieces 3
inches wide. Place in a small saucepan, along with the fish sauce.
Cover and simmer for 10 minutes, or until all the liquid has
evaporated. Turn the meat after the first 5 minutes to make certain
it is well cooked. |
| 2 |
When cooked, put a few pieces at a time into a mortar
and pound with a pestle until completely crushed and stringy. (If
you have a large mortar, you can do about 3 pieces at a time. It
cannot be done in a food processor, as the meat must remain
stringy.) As each piece of meat is crushed, it should be pulled
apart with the fingers. |
| 3 |
After all the meat is shredded, transfer it to a dry
frying pan over low heat, and with a wooden spoon keep pressing it
down and spreading it about. Continue doing this until the meat is
completely dry. When you hear no sizzling sound coming from the
frying pan, you know that the meat is ready. |
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