A ‘Mash’ of Bon

• 2 handfuls of bon—peel off the skin (which pulls off easily once one end is cut), put the bon in a steamer and steam until well cooked, then take it out and pound it finely (so that it turns into a purée)
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Put some pork fat in a wok and put the wok on the fire. Put in the kheuang tam and fry until fragrant. Then add the chopped pork and sprinkle some salt and fish sauce over the mixture. Continue frying until it gives off a good aroma. Then add the bon, and go on cooking, in order to reduce the liquid, until the mixture thickens. Taste, and check the saltiness.