Boil the chicken thighs until no clear juice comes out when poked.

Take the chicken out to cool and shred into thin pieces.

Slice onion and cabbage into thin stings.

Boil onion for a few minutes and drain.

Mince garlic.

In a small bowl, mix fish sauce, lemon juice, garlic sugar and salt.

Boil vermicelli according to the package instruction.

Run the boiled vermicelli through cold water to stop it from cooking any further.

Throw everything into a large mixing bowl, add 4 tbsp of the water that was used to boil the chicken and mix well.

Leave the salad to sit for 5 minutes.

Serve by itself.