First of all, people select fresh buffalo meat, then use a pestle to soften the meat before seasoning it with garlic, ginger, lemongrass, chili, “mac khen” (a local spice) and other spices.

After the buffalo meat is well-seasoned with spices, it is threaded onto skewers, which are then hung on a bamboo stick above hot coal.

Without preservatives, the dried buffalo meat can be reserved for several months. People just reheat the meat on hot coal before eating.

The meat is shredded and dipped in mustard and soy sauce and served with vegetables.