Cook the rice vermicelli noodles according to package instructions, then rinse thoroughly under cold water to stop the cooking process and drain well.

In a small bowl, whisk together the fish sauce, lime juice, sugar, and sliced chili until the sugar completely dissolves to make the dressing.

In a separate bowl, toss the raw prawns with the minced lemongrass and garlic to coat evenly.

Heat the vegetable oil in a skillet over medium-high heat.

Add the seasoned prawns to the skillet and cook for 2-3 minutes per side until they turn pink and are cooked through, then remove from heat.

Assemble the bowls by placing a generous portion of the cold noodles at the bottom.

Arranged the cooked prawns, julienned carrot, cucumber, bean sprouts, mint, and cilantro on top of the noodles.

Pour the prepared dressing over the salad bowls just before serving.

Garnish generously with the crispy fried shallots for texture.