Pancit Bihon Recipe

Pancit Bihon or Pancit Bihon Guisado is made with umami-rich rice noodles sautéed with a mix of vegetables and proteins. It's easy to make and highly customizable using your favorite ingredients or whatever you have available in your kitchen. Don't forget, a bit of calamansi or lemon juice makes it even more delicious!

Jump to:

• What is Pancit Bihon?
• Ingredients you'll need
• Notes and substitutions
• How to make this recipe
• Recipe FAQs
• What to serve with Pancit Bihon
• Other noodle recipes you may like
• 📖 Recipe
• 💬 Comments

What is Pancit Bihon?

Pancit Bihon is one of the beloved Filipino noodle dishes, much like Pancit Canton and Pancit Palabok. These thin rice noodles are first simmered in a savory stock or broth, then stir-fried with a mix of vegetables including carrots, green beans, and cabbage. It is often prepared with proteins such as chicken, pork, or shrimp and seasoned with classic Filipino flavors like soy sauce, fish sauce, and oyster sauce.

Ingredients you'll need

Notes and substitutions

• Bihon (Thin Rice Noodles): Also known as rice vermicelli, it's a specific type of thin rice noodle sold in dried form. Some brands, like Super Q, primarily use cornstarch to create smoother noodles that don't easily break apart during cooking.

• Shrimp: I made a flavorful stock using the heads and shells instead of throwing them away. If you prefer a different approach, you can use chicken thighs to make chicken broth. Use bouillon or a base diluted with hot water for a quicker option.
• Proteins: I used a variety of proteins such as pork, leftover rotisserie chicken, shrimp, and fish/shrimp balls. You can always go plant-based using tofu or tempeh or just leave out the meat altogether.
• Vegetables: While carrots, green beans, celery, and cabbage are commonly used, feel free to get creative. You might also like shiitake mushrooms, bell peppers, snow peas, snap peas, or bok choy.
• Optional Garnish: Sliced scallions or celery leaves add a touch of freshness. A gentle squeeze of calamansi or lemon can boost the flavor, making it even more delicious.

How to make this recipe

Step 1: Prepare Shrimp Stock

In a saucepan, sauté the shrimp heads and shells in a bit of oil over medium-high heat until lightly browned. This brings out more flavor than simply boiling them.

Add a bay leaf, a generous pinch of salt, some ground black pepper, and 6 cups of water. Bring to a boil, then strain the broth. Set it aside.

If you'd like to see how I make my shrimp stock in detail, check out my step-by-step guide.

Step 2: Brown the Pork

In a large wok or sauté pan, spread out the pork evenly. Brown it over medium-high heat, stirring occasionally, until it's cooked through and nicely browned. Lightly season with salt, then transfer to a plate.

Step 3: Cook the Remaining Proteins

Add the shrimp or fish balls and toss for about 30 seconds; they are pre-cooked and just need a quick heat-through. Add the shredded chicken and shrimp. Cook briefly until the shrimp turns pink. Transfer them to a plate.

Step 4: Sauté the Vegetables

Sauté the carrots, green beans, and celery until they become tender-crisp, for about a minute. Add the cabbage and continue to stir-fry until the cabbage is slightly wilted. Set them aside.

Step 5: Sauté Aromatics and Mushrooms

If needed, add more oil and sauté the garlic and onions until softened. Add the mushrooms and sauté them for about a minute.

Step 6: Prepare the Sauce

Add about 5 cups of the shrimp stock, reserving 1 cup if needed later. Stir in the dark soy sauce, oyster sauce, fish sauce, and ground pepper to taste. Bring it to a boil, and taste to adjust the seasoning as necessary.

Step 7: Cook the Noodles

When it reaches a boil, add the rice noodles and allow them to soak up the liquid.
Use two wooden spoons to gently toss the noodles until they turn translucent and tender. Add more of the reserved liquid, as needed.

Step 8: Combine

Return the cooked proteins and sautéed vegetables to the pan. Toss everything together until thoroughly mixed. Turn off the heat.

Garnish with sliced scallions or celery leaves. Serve with calamansi or lemon wedges on the side.

Recipe FAQs

What to serve with Pancit Bihon

• Lumpia (Spring Rolls): Crispy rolls, like Lumpiang Shanghai or Lumpiang Gulay, served with sweet chili sauce or spiced vinegar dipping sauce.
• Lechon Kawali: Deep-fried or air-fried crispy pork belly with a crunchy contrast to the soft noodles.
• Puto (Steamed Rice Cake): Soft, fluffy rice cakes that are slightly sweet.
• Fried Calamari: Also known as calamares, these deep-fried squid rings are crispy on the outside and tender on the inside.
• Ukoy: These are shrimp and vegetable fritters made with small fresh shrimp and vegetables coated in a light batter, then deep-fried until crispy.
• Empanadas: Savory pastries with a flaky crust filled with meat, usually beef or chicken, potatoes, and sometimes raisins.
• Fried Fish: The simplicity of fried fish, whether it's milkfish (bangus), tilapia, or any other fish, pairs well with pancit.
• Pork BBQ Skewers: Grilled pork on skewers marinated in soy sauce, banana ketchup, and calamansi.
• Inihaw na Liempo: Grilled pork belly typically enjoyed with a vinegar dip.

Other noodle recipes you may like

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