The soft shell crabs can be made in a number of ways but he recommended getting them spicy with fried mint leaves. We were happy to comply but while it was very good we preferred everything else to it. (This is not on the printed menu, by the way. It was recommended by the owner instead of the Kang Leang that we’d ordered blind; he told us that it was also a noodle/soup dish and we already had two in the Kao Soy and the Nam Ngeao.)