. >> anthony: andy's favorite spot in chiang mai -- a family-run restaurant named auntie daeng's hammeredvery year. >> anthony: andy's been coming here forever, since it was only auntie daeng's lightly slapped meat. he's practically family. >> andy: mmm. >> anthony: hammered meat, here anyway, is beef or pork that's been charcoal-grilled, then pulverized into ropy threads to give it a distinctive texture, then served with a spicy chili and galangal dip. >> andy: so i guess, um, i've been accepted by the family. and i'll be living in the house here next door. and, uh, my job is going to be to smash beef with a hammer every night, probably for the rest of my life. [ andy speaking thai ] >> anthony: this woman has expectations, dude. >> andy: i'm -- i'm in deep, deep trouble. it's pretty obvious. >> anthony: why don't they pound it before they cook it? >> andy: it wouldn't look like that if they pounded it before they cooked it. >> anthony: right. >> andy: right -- the whole idea -- >> anthony: i'm not gonna question a classic. mm. oh, that's good. >> andy: chewy. chewy, still chewy. still c