Begin by boiling water in a kettle or pot; once boiling, pour it over 8 ounces of thin Asian vermicelli noodles in a large bowl. Allow the noodles to soak for 3-4 minutes or until they become tender yet firm to the bite.

After soaking, carefully rinse the noodles under cold running water to stop the cooking process and prevent them from sticking together. Drain the noodles well, then transfer them into a large mixing bowl.

To the bowl with the noodles, add 2 shredded carrots, 2 seeded and shredded cucumbers, 1.5 cups of fresh bean sprouts, and ⅓ cup of chopped cilantro. Gently toss everything together.

In a separate bowl or jar, combine ½ cup of fish sauce, ½ cup of seasoned rice vinegar, 3 tablespoons of sugar, 2 pressed garlic cloves, and ¼ teaspoon of crushed red pepper. Whisk until the sugar dissolves completely.

Pour roughly three-quarters of the prepared dressing over the noodle and vegetable mixture in the bowl. Toss everything gently until well coated.

Garnish your noodle salad with extra cilantro and chopped green onions. Squeeze fresh lime juice over the top just before serving.

If preparing in advance, keep the dressing separate until just before serving to maintain freshness.