Cover chicken with water in a pot and bring to a boil.

Add chopped green onions and salt.

Simmer for 15 minutes, or until chicken is cooked through.

Remove chicken from the pot, reserving the broth. Let the chicken cool slightly.

Shred or cut the chicken into small, bite-sized pieces.

Soak the bihon (rice vermicelli) in warm water for 15 minutes, then drain well.

Heat cooking oil in a large wok or pan over medium heat.

Saute garlic and onion until fragrant and translucent.

Add the shredded chicken, carrot strips, and shredded cabbage to the pan.

Cook until the vegetables are tender-crisp.

Pour in the reserved chicken broth, lemon juice, and patis (fish sauce). Bring to a simmer.

Add the drained bihon (rice vermicelli) to the pan. Toss to coat the noodles with the sauce.

Cook until the noodles are tender and have absorbed most of the liquid.

Garnish with chopped green onions and hard-cooked egg quarters before serving.