Bring a large pot of water to a rolling boil. Add the thin vermicelli noodles and cook for 3-5 minutes until tender. Drain and rinse under cold water.

While the noodles cool, shred the carrots and cucumbers. Chop the green onions and cilantro, and rinse the bean sprouts.

In a small bowl, whisk together fish sauce, rice vinegar, sugar, minced garlic, and crushed red pepper until combined.

In a large bowl, combine the cooled noodles, shredded vegetables, and cilantro. Pour dressing over and toss gently.

Transfer the salad to a serving platter, serve cold or at room temperature, and squeeze lime juice over before serving.