Pancit Bihon or Pancit Bihon Guisado is a rice noodle dish that Filipinos love to eat. This Pancit Bihon recipe is very simple to make. This noodle dish is also popular among my foreigner friends. If I make this for non-Filipinos I use chicken breast instead of pork or shrimp and I also use chicken broth.
Pancit Bihon is so easy to make that it can be cooked anytime. It can be served as a snack, lunch or dinner. I am one of those Filipinos who eat Pancit Bihon with plain white rice. In the past a boyfriend of mine was wondering why I eat noodles with rice just like I eat spaghetti with rice. Oh well…
Whenever I have Pancit Bihon calamansi or lemon with patis is a must.
It seems like every Filipino gatherings or parties I attend Pancit Bihon is one of the dish served or brought as a potluck. I usually gravitate to the pancit that is very colorful. The colorful medley of vegetables look so appetizing to me. You’ll be surprise how Pancit Bihon is cooked differently by others which is very good too. My mother cooks Pancit Bihon or any noodle dish on our birthdays since it is a superstitious belief that long noodles signify long life.
When I make Pancit Bihon my mom would say “it seems like I’m feeding the whole army of soldiers”. I make a lot of Pancit Bihon. I don’t mind having it everyday. Actually, I find it more tasteful after a day in the fridge. OK enough talk.
How to Cook Pancit Bihon
Watch my video how to cook Pancit Bihon so you can make it today. Enjoy! Magluto na tayo.
Every Thursday I will try to upload a new recipe. If you like it you have time to get all the ingredients and make it on the weekend. See you then and thanks for visiting.
Pancit Bihon Guisado is a popular Filipino noodle dish made with pork, shrimp or chicken, thin translucent noodles called bihon and an assortment of colorful vegetables. Pancit can be serve as a snack, lunch or dinner.
- 1 medium onion , diced
- 6 cloves garlic , minced
- 4 tablespoon fish sauce
- 1/2 pound ground pork
- 1/2 pound medium shrimp , peeled and deveined
- 15 - 20 pieces green beans sliced on a bias
- 1 medium sized carrots sliced thinly on a bias and cut in half
- 6 cups shrimp broth (can be pork or chicken broth)
- 8 1/2 ounces rice stick noodles (bihon)
- 3/4 teaspoon ground black pepper
- 3 tablespoon soy sauce
- 3 cups cabbage shredded
- 2 big stalks green onions chopped
- calamansi or lemon cut into wedges
- salt or fish sauce to taste
In a wok or a large skillet add oil over medium heat.
Saute onion for 2 minutes
Add garlic and cook till golden brown.
Add fish sauce and pork.
Cook pork till pale brown.
Add shrimp and cook till pink.
Saute green beans and cook for 1 minute. (Read notes regarding under cooking veggies.)
Add carrots and cook for 1 minute.
Add broth and bring to a boil. Lower heat to medium-low.
Add soy sauce.
Slowly add rice stick noodles submerging it into the broth. In a few minutes it will soften and easier to mix with other ingredients.
While noodles are cooking the broth will be reduced until it is absorbed fully.
Season with salt or fish sauce.
Turn off heat and serve hot with calamansi or lemon, ground pepper and fish sauce (patis) on the side.
- Pancit Bihon can be made with pork, chicken, Chinese sausage or shrimp. If allergic to seafood eliminate the shrimp and fish sauce from this recipe. It will taste delicious with the other ingredients.
- One thing I learned from my mother when I buy pork, beef or chicken with bones not to discard the bones. I boil the bones for broth and freeze it. Same thing with shrimp head and peel I save it and osterize to extract the broth and freeze it. So I have broth available anytime I need it.
- If you don't have broth, soak the noodles in water till softened. Put in a coriander to drain.
- When I made this Pancit Guisado the vegetables I have on hand were green beans, carrots and cabbage. I have used other vegetables like bataw (hyacinth beans), celery, long beans and green onions. In fact, when I have ginisang tokwa with kinchay left over I just add broth and thick rice noodles (bihon). That is my other version of pancit which is very delicious too.
- I under cook all the vegetables since it will continue to cook when you add the rice noodles. If you think that vegetables will be over cooked, take out all the ingredients and set aside before adding the broth and noodles. Once noodles are done add back all the ingredients. You want your veggies to stay crisp. Who wants a soggy veggie!
- Sometimes I set aside a cup or 2 of cooked ingredients to use as garnish when I serve the Pancit Bihon.