Start by boiling a pot of water over high heat. Once it reaches a rolling boil, add the thin rice vermicelli noodles and cook according to package instructions, usually about 3-4 minutes. When they are tender yet slightly firm to the bite (al dente), drain the noodles, and rinse them under cold running water to stop the cooking process. Set the noodles aside in a bowl.

While the noodles cool, wash and chop your vegetables. Thinly slice cucumbers and julienne carrots for a beautiful color contrast. Finely chop green onions, cilantro, and the Thai bird’s eye chili, adjusting the quantity based on your spice preference. In a small bowl, combine the ingredients to make the nuoc cham dipping sauce: mix fish sauce, fresh lime juice, sugar, minced garlic, and a splash of water.

In a large mixing bowl, combine the cooled vermicelli noodles, bean sprouts, cucumbers, carrots, green onions, cilantro, mint leaves, and chopped chili. While gently tossing the mixture, drizzle in the prepared nuoc cham sauce.

To serve your Vietnamese noodle salad, transfer it to individual plates or a large serving bowl. Garnish generously with fried shallots for added crunch. Serve immediately for the freshest taste.