Pancit Bihon Recipe

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.

• 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.

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 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 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 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 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 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.