Classic Pancit Bihon Recipes

FILIPINO PANCIT BIHON

Steps:

• Heat oil in a large pot over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 2 to 3 minutes. Add pork and chicken; cook, stirring, until just cooked through, 3 to 5 minutes more. Transfer to a plate.
• Add broth, cabbage, snow peas, carrots and celery leaves to the pot. Bring to a simmer; cook until the vegetables are mostly tender, about 5 minutes. Add pancit bihon and cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Stir in the pork and chicken; cook, stirring, until heated through, 2 minutes more. Stir in soy sauce and serve.

CLASSIC PANCIT BIHON

Steps:

• First a note*** I used left over pork roast cooked in the crockpot for this recipe.
• However, there are many variations of pancit-- some calling for a combination of pork, chicken, shrimp.
• You may start with raw meats just poach them in a small amount of water and cool and shred.
• Save the broth to use where chicken broth is called for later in the recipe.
• (Reserving 2 cups).
• Soak rice noodles in hot tap water in large bowl for about 20 minutes and then drain in colander.
• Do this while preparing vegetables.
• Heat oil to medium in a very large pan with deep sides.
• Saute onion and garlic 3 minutes.
• Add meat, soy sauce and fish sauce.
• (Another note, you may choose to add more fish sauce but this is really potent stuff. If you have never cooked with it before, stick to the recipe.)
• Turn up the heat to high.
• Add cabbage, carrots, mushrooms, celery, a pinch of salt and pepper and 1 cup of broth.
• Stir fry 2 minutes or until veggies are crisp tender.
• Reduce heat to low and add rice noodles, in small amounts, stirring to break up.
• Add broth as needed to keep mixture from becoming too dry.
• Cook just until noodles are warm.
• Serve with lime or lemon wedges, scallions to sprinkle on top and extra soy sauce.
• You may also offer cilantro leaves and or hard cooked egg slices.

PANCIT BIHON

Steps:

• Sautee half of the onions and garlic in 2 tablespoons oil over med-high heat until onions are semi-cooked. Add chicken and cook until done. Remove and set aside.
• Meanwhile, put rice noodles into a large bowl of very warm water and let soak until limp, you may want to cut noodles in half with kitchen shears after soaking.
• Saute the rest of the onions, celery, and carrots in 1 tablespoons oil for 1 minute. Add chicken broth, cabbage, soy sauce, and accent to the vegetable mixture. Add the chicken back in and add drained noodles. Stir mixture and cover pot and allow to cook for 10-15 min., stirring occasionally and checking liquid. You may add more broth if liquid boils out before the vegetables are tender.
• Season with black pepper and serve immediately with lemon wedges on the side. This dish is very good with fresh lemon squeezed over it!
• This can also be made with just vegetables, for a vegetarian version, or with shrimp, pork, beef, or a mixture of all.
• ENJOY!

PANCIT BIHON (OR BIJON)

Steps:

• Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
• Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
• Remove from heat; shred the meat into small pieces- reserve the water.
• (A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
• Heat oil in a large, wide saute pan.
• Saute garlic and onion in oil until onion is translucent.
• Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
• Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
• Stir fry for an additional 2 minutes.
• Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
• If the mixture seems dry, add more broth.
• Serve immediately with soy sauce.