Comments on: Pancit Bihon

By: Julie

Julie — Wed, 20 Apr 2011 23:07:02 +0000

Belle –
Thank you for posting your recipe. I made pancit tonight with canton and rice vermicelli. Is the rice vermicelli the same as bihon? I know that I used to eat it room temperature or cold and loved it when I lived in Bermuda and Florida. I was told to put a little sesame oil in it after it cooked but I didn’t know if I should and how do I keep from the rice vermicelli from being so sticky??? I look forward to making this again for my family – they loved it! Thank you again for posting! Have a great day!

By: annamanila

annamanila — Tue, 08 Sep 2009 10:25:43 +0000

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.

By: Belle

Belle — Fri, 28 Aug 2009 19:12:06 +0000

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?

By: Belle

Belle — Thu, 27 Aug 2009 05:30:55 +0000

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.

By: zherwin

zherwin — Thu, 27 Aug 2009 04:02:04 +0000

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!

By: kent

kent — Mon, 24 Aug 2009 12:01:15 +0000

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

By: Belle

Belle — Sun, 23 Aug 2009 14:19:51 +0000

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.

By: auee

auee — Thu, 20 Aug 2009 11:32:55 +0000

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

By: Patty

Patty — Mon, 17 Aug 2009 21:34:01 +0000

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.