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Pancit Bihon stands out as a beloved dish that encapsulates the heart of communal dining in the Philippines. This stir fried noodle dish is a staple at celebrations, from birthdays to fiestas, symbolizing long life and prosperity.
Its simplicity is matched only by its versatility, making it a dish that brings people together across generations and occasions. Whether you’re savouring it at a bustling family gathering or enjoying it as a comforting everyday meal, Pancit Bihon is an irresistible culinary icon.
What Is Pancit Bihon?
Pancit Bihon is a classic Filipino noodle dish made with thin rice noodles stir fried with an array of colourful vegetables, tender meats, and a savoury soy based sauce. The word “pancit” is a catch-all term for noodles in the Philippines, and “bihon” refers specifically to the fine rice noodles used in this dish. Each ingredient plays a vital role in creating a balanced medley of flavours and textures.
Often served as a centrepiece at Filipino gatherings, Pancit Bihon is more than just food, it’s a celebration on a plate. Its light yet flavourful nature makes it perfect as a main dish or a side, pairing effortlessly with other Filipino favourites like lechon or lumpia. It’s a dish that embodies the joy of sharing a meal with loved ones, reflecting the Filipino value of togetherness.
Ingredients and Taste
The base of Pancit Bihon is the thin, delicate rice noodles that soak up the savoury seasoning beautifully. These noodles are stir fried with a vibrant mix of vegetables like carrots, cabbage, and celery, adding crunch and sweetness.
For protein, options range from chicken and pork to shrimp or a combination, offering a variety of flavours in every bite. Garlic and onions provide a fragrant foundation, while soy sauce and sometimes fish sauce impart the dish’s signature savoury depth.
The taste of Pancit Bihon is a harmonious blend of salty, slightly sweet, and umami notes, with the vegetables and proteins complementing the soft, silky noodles.
The texture is just as delightful, tender noodles meet the crispness of the stir fried vegetables, creating a dish that feels light yet satisfying. Some versions are finished with a squeeze of calamansi (a small Filipino citrus fruit) for a burst of tanginess, adding a refreshing contrast to the dish’s rich flavours.
A Taste of History
Pancit Bihon’s story is rooted in the Philippines’ history of cultural exchange. Noodles were introduced by Chinese traders during the pre-colonial era, and over centuries, Filipinos adapted these into unique dishes like Pancit Bihon. The dish reflects the resourcefulness of Filipino cooks, who incorporated local ingredients and cooking techniques to make it their own.
Today, Pancit Bihon is a ubiquitous presence at Filipino gatherings, symbolizing abundance and longevity, a nod to the Chinese cultural influence that inspired it. While its preparation may vary slightly between regions and households, the essence of Pancit Bihon remains the same: it’s a dish that brings people together, a reminder of shared moments and cherished traditions.
Pancit Bihon (Stir Fried Rice Noodles) Recipe
Serves: 4 people
Ingredients:
For the Noodles and Protein:
- 200g rice noodles (bihon)
- 200g chicken breast or pork, sliced thinly
- 150g shrimp, peeled and deveined
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
For the Vegetables:
- 1 cup cabbage, shredded
- 1 medium carrot, julienned
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup green beans, sliced diagonally
For the Sauce:
- 2 cups chicken broth (or water with chicken bouillon)
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp ground black pepper
For Garnishing and Serving:
- 2 green onions, chopped
- 1 lemon or calamansi, sliced into wedges
- Toasted garlic (optional)
Directions
To begin, soak the rice noodles in warm water for 10–15 minutes until softened. Drain thoroughly and set aside. This ensures the noodles don't overcook or break during the stir frying process. While soaking the noodles, prepare and measure the other ingredients for smooth cooking.
Heat 2 tablespoons of cooking oil in a large wok or deep pan over medium heat. Sauté the minced garlic and sliced onions until fragrant and translucent, about 2–3 minutes. Add the sliced chicken or pork and stir fry until lightly browned. Season with 2 tablespoons of soy sauce and cook until the meat is fully cooked, about 5 minutes.
Add the shrimp to the pan and stir fry until pink and just cooked through, about 2 minutes. Remove the shrimp and meat mixture from the pan and set aside to prevent overcooking.
In the same pan, add the shredded cabbage, julienned carrots, and green beans. Stir fry for 3–4 minutes until the vegetables are tender yet crisp. Remove the vegetables from the pan and set them aside with the cooked meat and shrimp.
Pour the chicken broth into the pan and bring it to a simmer. Add 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, and a teaspoon of ground black pepper. Stir to combine, ensuring the seasonings dissolve evenly.
Add the softened rice noodles to the broth mixture. Using tongs or chopsticks, gently toss the noodles to absorb the liquid, about 5 minutes. Be careful not to over stir, as rice noodles can break easily.
Return the cooked meat, shrimp, and stir fried vegetables to the pan. Gently toss everything together until well combined and evenly heated. Adjust seasoning with additional soy sauce or fish sauce if needed. Allow the flavours to meld for 2–3 minutes.
Transfer the Pancit Bihon to a large serving platter. Garnish with chopped green onions, toasted garlic (if using), and lemon or calamansi wedges for squeezing. Serve immediately while warm, pairing with crusty bread or a side of lumpia (spring rolls) for a festive touch.
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