Pancit Bihon
Posted by Belle on 16 Aug 2009 at 04:45 pm | Tagged as: Uncategorized
Per Joe’s and Ching’s request, I am posting a recipe of the pancit bihon complete with photo illustration.
Begin by boiling a whole Cornish game hen (gives more flavor to the broth than regular chicken) to produce about 2 1/2 cups of broth. I then shred the cooked meat to use in this recipe.
Soak the rice stick noodles in lukewarm water for 5 minutes at the most, and drain the noodles. Set aside.
See photos below, by the way.
1. Slice the veggies and meat into thin strips according to your preference. Cabbage, green beans, carrots, and snow peas are recommended for this recipe. You can use chicken, pork, shrimp combination or you can use one type of meat only. Like my daughter, Steffi, she likes to use shrimp only. Also, chop up 3 to 4 cloves of garlic finely and onion, coarsely.
2. Saute garlic and onions in 3 to 4 tablespoons of olive oil for a minute or two until translucent. (I like to use oil generously)
3. Add the meat to the pan and cook for about 5 minutes. Add about 4 to 5 tablespoon of soy sauce depending on your taste.
4. Add 2 1/2 cups of broth to the meat (this measurement is for the whole package of noodles = 16 oz.) Bring to a boil.
5. Add the veggies to the boiling broth, and blanch them. Remove veggies and meat from the broth. The broth stays in the pan.
6. Add the noodle to the broth and keep stirring for 5 minutes. Add more soy sauce if needed. Add a good pinch of sugar, a tablespoon of oyster sauce and a tablespoon of fish sauce (oyster sauce and fish sauce are optional.) Add a pinch or two of chicken bouillon powder (also optional.)
7. Then add the cooked veggies to the noodles and mix them all thoroughly on medium heat. This is when I add the snow peas because I like them cooked al-dente. If the noodles are not fully cooked this time, add a small amount of water at a time and cover the pan. Turn the heat on low while you are doing this. It shouldn’t take long anymore, the most is 3 minutes as you don’t want a soggy noodles.
8. Transfer noodles into a big serving dish. Garnish with slices of hard-boiled eggs and chopped-up green onions.
9. Enjoy. Oh, try squeezing a tad bit of lemon on your noodles before eating.
For sure, I’m going to try making it – it looks so good. Thanks for the recipe and photos. Tonight I’m going to make stir fried brocolli and eggplant from a recipe of Joe’s. Tomorrow maybe I’ll make eggplant parmegian. Got lots of eggplant.
Hay almost lunch time and here I am salivating over pancit! My fave Pinoy “snack”
Kwento lang yung anak ko gusto daw nya nang noodles, I asked pancit? YES! sabi. Gawa naman ako, nung half-way thru the cooking na, lapit sya & asked “why is it taking so long? Daddy only boils water!”
Arrggh instant pancit canton pala!
Not only that, when I served the real pancit, sabi nya “but I like curly noodles”
What did I say? “just eat your noodles…”
Naku I made sure he knew the difference from then on. Ngayon request nya for Christmas, spaghetti & noodles. Ayayay
Patty, it is actually an easy dish to make. It tastes better if you put all the ingredients that I mentioned above, but if they are not available in your pantry, soy sauce will do. STeffi prefers pancit canton over pancit bihon after i cooked a delicious batch of pancit canton while she was here last June. Pancit canton is an egg noodle while pancit bihon is a rice stick noodle. The only difference in cooking them is pancit canton doesn’t need soaking before cooking.
Auee, ahh, he wanted the instant noodles. That is so easy to make. what kind of spaghetti does he want? Filipino spaghetti with katsup? I notice that kids nowadays love instant noodles – my daughter’s snack after school until i told her that it was loaded with preservatives then she quit eating it. she now cooks her own pancit. The other night, she called me to ask direction on how to cook pancit. I said follow the recipe in my blog. I didn’t realize she has pancit canton, so she soaked the noodles. I said No but it was too late. I told her to just put half a cup of broth. She didn’t tell me how it came out.
tita belle,
Good day. Ang galing mo naman magluto ng pancit bihon. gagayahin ko iyan para mag iba naman ang pangnamit ng masilam. Sawa na kasi ako sa simling luto. Tita belle, puwede ka ng magtayo ng filipino restaurant diyan sa states. For sure marami kang magiging customer na filipino o filam. Sabi nga ng wife ko. try namin magluto ng katulad ng luto mo. Ayan tita belle gagayahin talaga namin ang recipe.
Sigi tita belle, regards, na lang sa mga mahal mo sa buhay. ingat, bye
ahh, then i am now craving for pancit bihon!!! a bit of chopped kinchay and some chorizo can add flavor and aroma to it though i understand some do not like them on their pancit (not me, not me).
and also some fried tokwa, wow!
i think i have to look for pancit!
Kent, I do like cooking and who knows someday, I may start a turo-turo restaurant in Batalay. Sabi ni Zherwin, masarap daw may kinchay. He is right. Wala nga lang kinchay dito. Some add Chinese sausage but my family pushes it to the side of the plate. Thanks for visiting.
Zherwin, am craving for pancit bihon, too. yes, kinchay and chinese sausage are good sahog for pancit bihon but they are not available in our grocery store unless i travel 2 hours in scorching Phoenix. i haven’t tried adding fried tokwa sa pancit. di ba tokwa is tofu?
In our home naman, pancit sotanghon is the pancit of choice. The procedure is basically the same as bihon.
Luv the pictures of pancit-making you took.