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    Home » Noodles and Pasta Recipes

    Pancit Bihon Recipe

    Published: Oct 2, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 8 Comments

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    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!

    Pancit Bihon (Filipino Rice Noodles) on a plate.
    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

    Individual ingredients for Pancit Bihon (Filipino Rice Noodles)
    Salt, pepper, oil, and water are not in the photo.

    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.
    Super Q brand of bihon in the package.
    Super Q brand of bihon
    • 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.

    PRO TIP: A good stock makes all the difference in Pancit Bihon. It makes the noodles delicious, turning a simple dish into something special.

    Sauteing the shrimp heads and shells. Boiling the stock in the saucepan.

    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.

    Browning the pork in the wok.

    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.

    Cooking the proteins in the wok.

    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.

    Stir-frying the vegetables in the wok.

    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.

    Sauteing the aromatics and shiitake mushrooms in the wok.

    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.

    Adding the shrimp stock to the wok.

    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.

    Soaking the dried noodles in the boiling stock until tender.

    Step 8: Combine

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

    Adding the proteins and vegetables to the noodles in the wok.

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

    Pancit Bihon (Filipino Rice Noodles) in  a wok.

    Recipe FAQs

    Is bihon the same as rice vermicelli?

    Yes! Bihon is the same as rice vermicelli, a thin type of rice noodle. However, some brands use cornstarch with some rice flour, resulting in smoother noodles.

    Note that rice noodles can vary in thickness and shape. Do not confuse bihon with cellophane noodles (or glass noodles), which is another type of noodles (sometimes called vermicelli) made from mung beans or other beans and tubers.

    Can I use different proteins in Pancit Bihon?

    Absolutely! What's wonderful about Pancit Bihon is that it's incredibly versatile, allowing you to tailor it to your liking by choosing from a range of proteins like chicken, shrimp, pork, or even tofu, depending on your preference or dietary requirements.

    What vegetables are commonly used in Pancit Bihon?

    Common vegetables used in Pancit Bihon include choices like carrots, green beans, cabbage, and sometimes bell peppers or snow peas. However, you can customize the vegetable mix to suit your taste and use what you have on hand.

    What to serve with Pancit Bihon

    • Lumpia: Spring rolls, like Lumpiang Shanghai, Lumpiang Gulay or Shrimp Lumpia, 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: Fluffy steamed rice cakes that are soft and 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

    • Lomi in a bowl with a fork swirled with noodles.
      Lomi Recipe
    • Sotanghon Guisado rolled by a fork.
      Sotanghon Guisado Recipe
    • Sopas in a bowl.
      Sopas Recipe
    • Macaroni Salad in a red bowl.
      Filipino Macaroni Salad Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Pancit bihon on a plate.

    Pancit Bihon (Filipino Rice Noodles)

    Also called Pancit Bihon Guisado, it's an umami-rich rice noodle dish cooked with a mix of vegetables and proteins.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Snack
    Cuisine: Filipino
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 8
    Calories: 589kcal
    Author: Nora Rey

    Equipment

    • A large wok or sauté pan
    • Saucepan (for the broth)
    • Strainer (for the broth)

    Ingredients

    • 8 ounces bihon or rice noodles (see note)
    • 8 ounces pork belly or shoulder thinly sliced (see note)
    • 8 fish or shrimp balls quartered (see note)
    • 1 cup shredded cooked chicken (about 4 ounces) see note
    • 1 cup julienned carrot (about 4 ounces)
    • 1 cup sliced green beans (about 4 ounces) sub: snow peas or snap peas
    • 1 stalk celery thinly sliced
    • 3 cups shredded or sliced cabbage (about 12 ounces)
    • 4 garlic cloves minced
    • 1 small onion finely chopped
    • 4-6 dried shiitake mushrooms rehydrated and sliced thinly
    • 2 tablespoons dark soy sauce (for color) or to taste; sub: regular soy sauce
    • 2 tablespoons oyster sauce or to taste
    • 2 tablespoons fish sauce or to taste
    • Salt and pepper to taste
    • Neutral oil for sautéing

    For the Shrimp Stock

    • 8 ounces whole shrimp with heads and shells (see note)
    • 1 bay leaf

    Optional Garnish

    • Scallions sliced
    • Celery leaves chopped
    • Calamansi or Lemon
    US Customary - Metric

    Instructions

    • 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.
    • Brown the Pork: In a large wok or sauté pan, spread out the meat 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • Combine and Serve: Return the cooked proteins and sautéed vegetables to the pan. Toss everything together until thoroughly mixed.
      Garnish with sliced scallions or celery leaves. Serve with calamansi or lemon wedges on the side.

    Notes

    • 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 with your favorites or whatever you have on hand. You might also like 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.

    Nutrition

    Calories: 589kcalCarbohydrates: 39gProtein: 53gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 76mgSodium: 954mgPotassium: 409mgFiber: 5gSugar: 4gVitamin A: 2825IUVitamin C: 14mgCalcium: 556mgIron: 6mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Abby

      October 05, 2023 at 10:34 am

      This is my favorite recipe for pancit, hands down! Thank you!

      Reply
      • Nora Reyes

        October 07, 2023 at 9:56 pm

        I'm so glad to hear that! Pancit is such a classic dish, and it warms my heart to know you love this version. If you have any questions, don't hesitate to reach out. Enjoy your cooking and happy eating! 🍜

        Reply
    2. Angie

      October 05, 2023 at 10:32 am

      Looks so yummy!

      Reply
      • Nora Reyes

        October 07, 2023 at 9:57 pm

        Hello Angie, Thanks so much! I'm glad you think so. If you give it a try, let me know how it turns out for you. Enjoy! 😊

        Reply
    3. David

      October 05, 2023 at 10:31 am

      Doing this tomorrow for my potluck! Can i use regular soy sauce if i don't have dark so sauce? Thank you!

      Reply
      • Nora Reyes

        October 07, 2023 at 9:58 pm

        Hello David, Absolutely! Regular soy sauce will work just fine. The dark soy sauce is mainly for color, so using the regular one won't be an issue. Best of luck with your potluck, and I hope everyone enjoys the dish! 😊

        Reply
    4. Noah

      October 02, 2023 at 5:54 pm

      5 stars
      Wow! This is pancit bihon fit for a birthday party. It’s making me hungry.

      Reply
      • Nora Rey

        October 02, 2023 at 6:56 pm

        Hello Noah, I'm happy you like the pancit bihon! Birthdays are a great time for delicious food. If you want to know more or need a recipe, just ask!

        Reply
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