Cook the vermicelli noodles according to package directions, usually for 3–5 minutes. Drain and rinse under cold water.

Shred the carrots and cucumbers, chop the green onions, rinse the bean sprouts, and chop the cilantro.

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

In a large bowl, toss the cooled noodles with the vegetables and pour the dressing over. Gently mix until combined.

Serve in a bowl or on a plate, drizzling with fresh lime juice just before enjoying.