To make the dipping sauce, combine all ingredients in a food processor or blender and blend well

Set aside

Make vermicelli, cook until al dente, drain and transfer to a large mixing bowl

Toss the pasta with the 2 tablespoons vegetable oil and season to taste with salt and black and cayenne peppers

Stir in the green onions, bamboo shoots or water chestnuts, cilantro, and chile

Add the eggs and mix well

Pour the oil in a deep-fat fryer or deep saucepan to a depth of 2 inches and preheat to 360?F

Using your hands, gently form the noodle mixture into loose balls about the size of golf balls, or larger, if desired

Fry the balls, a few at a time, until golden brown, 3 to 4 minutes

The noodles will separate during cooking to form irregular shapes

Use a slotted utensil to help keep them intact as much as possible during frying

Drain balls on paper towel and sprinkle with sesame seeds.

This is a great appetizer and should be served hot with the chile sauce and soy sauce for dipping.