Food & Wineのインスタグラム(foodandwine) - 5月9日 03時11分

Tamarind crab is a classic Vietnamese dish—the tart sauce melds with fresh, sweet crab—but it can be a bit messy to eat. At @nenrestaurant, chef Summer Le simplifies things by switching to soft-shell crab and adding a bun—mess avoided. Recipe link in our bio and in our May issue, out now. 📷: @behindthedawn

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