Begin by bringing a large pot of water to a rolling boil over high heat. Once boiling, add the thin vermicelli noodles and cook for 3–5 minutes, or until they become tender but still slightly chewy. Drain the noodles in a colander, then rinse them under cold running water to halt the cooking process and prevent sticking. Set them aside to cool.

While your noodles are cooking, prepare your vegetables by shredding the carrots and cucumbers, chopping the green onions, and rinsing the bean sprouts. For added flavor, finely chop the fresh cilantro.

In a small mixing bowl, combine the fish sauce, seasoned rice vinegar, sugar, minced garlic, and crushed red pepper. Whisk together until the sugar fully dissolves to create the dressing.

In a large bowl, combine the cooled vermicelli noodles with the prepped vegetables. Gently toss the mixture to distribute the ingredients evenly. Drizzle the prepared dressing over the salad and toss again.

Serve the salad chilled or at room temperature, and squeeze fresh lime juice over each portion just before serving.