Vietnamese style rice vermicelli salad - Le Coup de Grâce

Ingredients

• 250g rice vermicelli
• 2 cups bean sprouts, rinsed and drained
• 1 bunch fresh mint, finely chopped
• 1 bunch fresh coriander, finely chopped
• 3 Nantes carrots, cut into short julienne strips
• 1 red bell pepper, cut into short julienne strips
• 3 halved radishes, thinly sliced
• 1/2 English cucumber, quartered lengthwise and sliced
• 1/3 cup coarsely chopped cashews + some for serving
• Juice of 1 lime
• 1/4 cup low sodium fish sauce
• 2 tbsp. toasted sesame oil
• 1 tbsp. vegetable oil
• 1 tbsp. tamari soy sauce
• Salt and freshly ground pepper