Begin by placing the thin Asian vermicelli noodles into a large heatproof bowl. Carefully cover the noodles with boiling water and let them soak for 3-4 minutes, or until tender.

After soaking, drain the noodles in a colander and rinse them under cold running water. Allow excess water to drain off completely.

In a large mixing bowl, combine the rinsed vermicelli noodles with shredded carrots, seeded and shredded cucumbers, fresh bean sprouts, and chopped cilantro. Gently toss to mix well.

In a separate jar or bowl, whisk together fish sauce, seasoned rice vinegar, sugar, pressed garlic, and crushed red pepper until well combined.

Pour about three-quarters of the prepared dressing over the mixed salad and toss gently to ensure even coating.

Garnish with additional chopped cilantro and green onions, and squeeze fresh lime juice over the top just before serving.