Mix 10 tablespoons sugar, 8 tablespoons fish sauce, 2 tablespoons Tay Ninh salt, 4 tablespoons tamarind paste, 4 tablespoons calamansi juice, 10 tablespoons water, 2 tablespoons chili powder, and 6 tablespoons chili sauce to make the sauce (add more fresh chili if you prefer it spicier). Sauté garlic and onion until fragrant, then add the sauce and simmer until it thickens. Let it cool.

Peel and slice the green mango or starfruit, then soak in ice water for 5-10 minutes. Drain well.

Thinly slice the lemongrass and calamansi (6-7 fruits), removing the seeds.

Boil the chicken feet with ginger, lemongrass, and a little vinegar for 5-7 minutes. Remove and soak in ice water for 15 minutes, then drain well.

Combine all ingredients and pour the sauce over them. Mix well. Let it sit for 4-5 hours before serving.