Clean the chicken feet thoroughly, peel off the outer skin, and remove the nails. Boil the chicken feet in a pot of water with a few stalks of smashed lemongrass, a few smashed shallots, and a pinch of salt.

While waiting for the chicken feet to cook, chop the other ingredients.

Boil the chicken feet for 20 minutes, then transfer them to a bowl of ice water. Chill in the refrigerator for 15 minutes. Tip: This step makes the chicken feet crispier, so don't skip it.

To make the pickling liquid for 2.2 lbs (1 kg) of chicken feet: Combine 3/4 cup fish sauce (about 180 ml), 3/4 cup sugar (about 150 grams), 3/4 cup vinegar (about 180 ml), and 2 cups water (about 480 ml) in a pot. Bring to a boil, then let cool completely. Gradually add the chopped ingredients.

Take the chicken feet out of the refrigerator and place them in a clean jar. Pour the pickling liquid over them and sprinkle some lime leaves on top for fragrance.

Let the chicken feet soak for several hours to absorb the flavors. I usually make this at night and let it marinate overnight. Wait and enjoy!

For the dipping salt: In a mortar or blender, combine 1 tablespoon salt, 1 tablespoon sugar, 1/2 tablespoon MSG, 3 tablespoons whole milk, culantro, lemongrass, lime leaves, and chili peppers. Grind or blend until smooth. This will be your dipping salt for the chicken feet.