Bring a large pot of water to a boil.

Add the vermicelli noodles and cook according to the package instructions, usually about 4 to 6 minutes.

Once cooked, drain the noodles in a colander and rinse them under cold water.

While the noodles are cooking, shred the carrots and julienne the cucumber.

In a mixing bowl, whisk together the fish sauce, sugar, lime juice, minced garlic, and chili.

In a large bowl, combine the cooked vermicelli, shredded carrots, cucumbers, bean sprouts, and fresh herbs. Toss gently to mix the ingredients.

Pour the dressing over the noodle and vegetable mixture. Toss until everything is evenly coated.

Divide the vermicelli mixture among bowls and sprinkle with crushed peanuts.

Serve immediately and enjoy warm or chilled.