Pancit Bihon is a type of Filipino noodle dish popularly known as “pancit”. It is one of the common pancit versions, if not the most popular. Pancit bihon makes use of thin rice noodles, which are also called rice sticks.
There is a hundred or more ways to cook pancit bihon; each vary on the combination of ingredients, cooking method, and preparation. There is no incorrect or wrong way to do so; all cooks have their own version. It all boils down to how good the final result is and how quick was the dish completed.
This pancit bihon recipe is an enhanced version of pancit guisado. “Guisado” is a term synonymous to saute. This means that most of the time, all the ingredients were cooked that way.
One of the short cuts in this recipe is the soaking of the noodles in water to make it soft. It saves a lot of cooking time and effort because the noodles are almost ready when added to the pan. Make sure though that the noodles will still hava a small room to absorb the seasonings in the pan, so do not oversoak it in water.
Also note that you can use either boiled chicken, rotiserie chicken, roasted chicken, or lechon manok. The Chinese sausage adds a huge difference and it complements well with the chopped parsley to make the dish a success.
Try this recipe and send me your feedback.
How to Cook Filipino Pancit Bihon
- 1/2 lb. rice sticks pancit bihon
- 1/4 lb. pork sliced into thin pieces and chopped
- 2 pieces Chinese sausage sliced
- 1/2 lb. chicken breast boiled and shredded
- 1/2 small cabbage core removed and chopped
- 1 1/2 cups snow peas
- 1 cup carrot julienne
- 1/2 cup chopped flat leaf parsley
- 1 medium red onion sliced
- 4 cloves garlic crushes and chopped
- 1 cup beef broth
- 4 to 6 cups water
- 1/2 cup soy sauce
- 3 tablespoons cooking oil
- salt and pepper to taste optional
- Place the rice sticks inside a large resealable plastic bag. Pour water in the bag and seal. Soak for 10 minutes. Discard the water and then set the noodles aside.
- Heat the oil in a wok or large pan.
- Saute the onion. Once the onion starts to get soft, add the garlic. Continue to cook until the turns light brown.
- Add the pork. Stir-fry until brown.
- Stir-in the Chinese sausage and shredded boiled chicken. Stir fry for 1 to 2 minutes.
- Pour the soy sauce and beef broth. Stir and let boil.
- Add the parsley and carrots. Stir and cook for 1 minute.
- Stir-in the snow peas and cabbage. Cook for 2 to 4 minutes.
- Gently add the rice sticks (these should be soft by now after soaking in water). Toss with the rest of the ingredients. Set the heat to medium and continue to toss until the noodles absorbs the liquid.
- Add salt and pepper to taste
Salvador Mapalo De Aquino says
So yummy try to make it sometime. ….
So is the water room temp or warm in the bag with the rice noodles? How much water is on the bag?
Daisy Merano says
Good question. I use tap water. It usually has a temperature between 45 to 50F.
The amount of water will depend on the size of the bag (or bowl, if you are using one). The goal here is to ensure that the noodles are completely soaked in water.
What type of pork is supposed to be used??