Place the vermicelli noodles in a large heatproof bowl. Pour boiling water over them until fully submerged. Let them soak for about 3 to 4 minutes or until soft but still springy.

Drain the noodles and rinse them thoroughly under cold running water. This stops the cooking process and helps remove excess starch. Set them aside to cool completely.

In a large mixing bowl, combine the cooled noodles with the shredded carrots, cucumbers, bean sprouts, chopped green onions, and cilantro. Toss gently to mix.

In a separate bowl or a glass jar with a lid, whisk together the fish sauce, seasoned rice vinegar, sugar, garlic, and crushed red pepper until the sugar dissolves. This is your dressing.

Pour about three quarters of the dressing over the noodle mixture. Use clean hands or tongs to toss everything gently but thoroughly so the flavors are well distributed.

Taste and add more dressing if needed.

Just before serving, sprinkle extra cilantro and green onions on top. Add a fresh squeeze of lime for brightness.

If preparing in advance, store the components separately in the fridge. Only mix in the cilantro and dressing right before serving to keep the herbs fresh and the noodles from absorbing too much liquid.