Bring a large pot of water to a rolling boil over high heat. Add the thin rice vermicelli noodles and cook according to the package instructions, usually around 3-5 minutes, until just tender but still firm. Drain in colander and rinse under cold water.

While the noodles are cooking, prepare the vegetables. Chop cucumbers and carrots, slice the green onions, and chop cilantro and mint leaves. Slice Thai bird’s eye chili if using. Prepare the Vietnamese dipping sauce, mixing all ingredients well.

In a large mixing bowl, combine cooled noodles, bean sprouts, cucumbers, carrots, green onions, cilantro, mint leaves, and optional chili. Drizzle prepared dipping sauce over top and toss gently to coat.

Transfer the salad to serving bowls and sprinkle fried shallots on top before serving. Enjoy fresh and cool.