Vietnamese noodle salad with rice vermicelli and fresh herbs

Ingredients

• 9 oz (250 g) rice vermicelli
• 2 cups (500 ml) bean sprouts, rinsed and drained
• 1 bunch fresh mint, finely chopped
• 1 bunch fresh cilantro, finely chopped
• 3 carrots, cut into short julienne strips
• 1 red bell pepper, cut into short julienne strips
• 3 radishes, halved and thinly sliced
• 1/2 English cucumber, quartered lengthwise and sliced
• 1/3 cup (80 ml) coarsely chopped cashews, plus more for serving
• Juice of 1 lime
• 1/4 cup (60 ml) low-sodium fish sauce
• 2 tbsp (30 ml) toasted sesame oil
• 1 tbsp (15 ml) vegetable oil
• 1 tbsp (15 ml) tamari soy sauce