1. Clean the buffalo skin thoroughly and dip in warm water. Scrape off all the hair.
2. Boil for 8 hours.
3. Take it out of the water when it gets really soft and almost falls apart.
4. Rub it on a strainer. Use a piece of wood to press it with to get as much pulp out of it as possible.
5. Spread the contents in a circle on a piece of banana leaf
6. Air dry for 3 hours. Then hang it up 2 more hours.
7. Remove the leaves and dry in the sun. mix salt with a little oil and rub it on the nam nang sheets for a better taste.
8. Grill the nam nang sheets on a low fire until slightly brown and crispy.

Bunyang Shusi. (1999). Nam nang. In Saranukrom Wattanathai Phak Nuea. (Vol. 14, p. 7308). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture