Instructions: Prepare the Nuoc Cham. Set aside.

In a mortar or blender, pound or grind the garlic, shallots and sugar to a fine paste. Add the fish sauce, soy sauce and white pepper to taste. Stir to blend.

Rub the paste on the chicken legs. Marinate for at least 1 hour in a shallow pan.

Halve the chicken legs at the joint and dredge them with flour; shake to remove any excess flour.

Heat 3 inches of oil in a wok or deep fryer to 375 degrees. This temperature must be maintained for the entire frying process. Deep-fry the chicken pieces, a few at a time, turning once, until golden and tender, about 10 minutes. Remove and drain on paper towels; keep warm.

Continue frying the remaining chicken pieces. The skin of the chicken should be crispy and the meat very tender and highly aromatic. If a crispier skin is desired, deep-fry briefly a second time.

Hack the chicken pieces into bite-size morsels and reassemble on a serving platter. Serve hot or at room temperature, with rice and Nuoc Cham.

This recipe yields 4 servings.

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