Name: Pancit Bihon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 350 grams pancit bihon (rice noodles); 300 grams pork belly (cut into strips); 300 grams chicken liver (cut into bite sized pieces); 1 medium onion (sliced); 3 cloves garlic (chopped); 2 tbsp vegetable oil; 1 1/2 tsp salt; 1 tsp ground black pepper; 1 tbsp sugar; ¼ cup soy sauce; 2 cups water; 1 medium carrot (julienned); 1 cup green beans (cut into small pieces); 1 small cabbage (sliced); 1/2 red bell pepper (cut into strips); 1/2 green bell pepper (cut into strips); 1 pc shrimp broth cube (optional)

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Pancit Bihon is one of the most beloved classic Filipino noodle dish. With delectable flavors and delightful texture, this quick and easy pancit recipe can be enjoyed in 30 minutes or less!

July is my husband’s birth month and as Filipinos, cake and pancit is always a staple during these occasions. Whether we are wishing our love ones prosperity or long life, noodle dishes are always a great way to celebrate their special day. This year he wanted pancit bihon and of course yours truly delivered!

This is a simple pancit bihon recipe but you can experiment to see what best suits your taste. It’s a great meal idea or serve at special occasions along with lechon. I personally love pairing this dish with pork siomai for a complete meal.

Origin of Pancit Bihon

Pancit, in general, holds a special place in Filipino culture and tradition. The word “pancit” is derived from the Hokkien term “pian i sit,” which means “something conveniently cooked.” It is believed that the Chinese introduced these noodle dishes to the Philippines centuries ago, and over time, they evolved and adapted to local tastes and ingredients.

As for Pancit Bihon, its exact origin is somewhat shrouded in history, but it is widely regarded as a dish with Chinese influences. It is said that early Chinese settlers in the Philippines brought the idea of stir-frying noodles and combined it with local flavors to create what we now know as Pancit Bihon. Today, it remains a staple in Filipino households, often served during birthdays and other special occasions symbolizing long life and good fortune.

Difference between Pancit Canton, Sotanghon, and Bihon:

Pancit Canton, Pancit Bihon, and Pancit Sotanghon, are all popular noodle dishes in the Philippines, but they each have distinct characteristics that set them apart.

Pancit Canton: This dish features wheat flour noodles, stir-fried with vegetables, meat, and a savory soy-based sauce. It has a delightful chewy texture and is often served with lemon or calamansi and soy sauce on the side.
Pancit Sotanghon: Also known as cellophane noodles or glass noodles, Pancit Sotanghon is made from mung bean starch. It is light and transparent when cooked, often mixed with chicken, shrimp, and vegetables in a flavorful broth.
Pancit Bihon: Stands out with its thin rice stick noodles made from rice flour. It is stir-fried with a medley of colorful vegetables, chicken, shrimp, and sometimes pork, making it a hearty and delicious meal.

What Pancit Bihon Is Made Of:

Pancit Bihon guisado is a combination of various ingredients that come together to create a satisfying dish bursting with flavors. These ingredients can be bought at groceries or Asian markets near you:

Rice Noodles: These delicate and thin rice noodles lend the dish its name and distinct taste. You can also use rice vermicelli noodles as substitute.
Protein: Chicken, chicken liver, shrimp, and pork are commonly used to add a rich and hearty flavor to the dish.
Vegetables: Carrots, cabbage, green beans, and bell peppers provide a burst of colors and nutrients.
Aromatics: Onions and garlic are sautéed at the beginning to lay the foundation for the dish’s delightful aroma.
Seasonings: Soy sauce, fish sauce, and a dash of oyster sauce elevate the flavors to perfection.

Amiable Tips for Pancit Bihon

Soak the Rice Noodles Right: Before stir-frying the rice noodles, soak them in warm water for about 15-20 minutes until they are soft but not mushy. Drain the water thoroughly to prevent the noodles from becoming sticky.
Prep All Ingredients Beforehand: Chop the vegetables, slice the meat, and measure the seasonings in advance. This is a quick-cooking noodle dish.
Cook Protein First: If you’re using chicken, or pork, cook them first until they are slightly browned. This ensures they retain their flavor and tenderness in the finished dish.
Add Vegetables Strategically: Since different vegetables have varying cooking times, add them to the wok or pan depending on their cooking times. Harder vegetables like carrots should be added earlier, while softer ones like cabbage should go in later.
Balance the Seasonings: Taste as you go and adjust the seasonings according to your preference.
Use Broth for Extra Flavor: Consider using shrimp or chicken broth cube. This adds depth and richness to the dish.
Toss Gently: When combining all the ingredients with the rice noodles, use gentle tossing motions to prevent the noodles from breaking.

vermicelli dish with vegetables in a serving dish on top of a table

How to Serve and Store

Serve warm as a main dish or afternoon snack. To enhance its flavors, consider garnishing with calamansi or lime wedges. Some like to add a dash of chili sauce or soy sauce for an extra kick.
To store leftover, transfer pancit in an airtight container and refrigerate. It can last for up to three days, but be mindful of the protein ingredients, as they may have a shorter shelf life.
To reheat, try adding a splash of water or broth can help retain the dish’s moisture and prevent it from drying out.

Pancit Lomi – A popular noodle soup dish in the Philippines that is usually served as a snack or a light meal.
Pancit Habhab – or Pancit Lucban of Quezon province is a delicious medley of Miki Lucban noodles, vegetables and pork!

cooked vermicelli with vegetables and meat in a dish

Pancit Bihon

Pancit Bihon is one of the most beloved classic Filipino noodle dish. With delectable flavors and delightful texture, this quick and easy pancit recipe can be enjoyed in 30 minutes or less!

Print Pin Rate

Course: Main Course, Noodles

Cuisine: Filipino

Keyword: pancit bihon, pancit bihon recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 10 people

Calories: 255kcal

Author: Bebs Lott

Ingredients

350 grams pancit bihon (rice noodles)
300 grams pork belly (cut into strips)
300 grams chicken liver (cut into bite sized pieces)
1 medium onion (sliced)
3 cloves garlic (chopped)
2 tbsp vegetable oil
1 1/2 tsp salt
1 tsp ground black pepper
1 tbsp sugar
¼ cup soy sauce
2 cups water
1 medium carrot (julienned)
1 cup green beans (cut into small pieces)
1 small cabbage (sliced)
1/2 red bell pepper (cut into strips)
1/2 green bell pepper (cut into strips)
1 pc shrimp broth cube (optional)

Instructions

Soak the bihon or rice noodles in warm water, for 8-10 minutes or until soften. Drain on a colander and set aside.
350 grams pancit bihon
Heat a wok or skillet on medium to high heat without oil. Tip in pork strips and cook until lightly browned and fat has rendered.
300 grams pork belly
Add the oil and sauté garlic until fragrant then sauté onion until translucent.
1 medium onion, 3 cloves garlic, 2 tbsp vegetable oil
Add the chicken liver, fry until browned, no pink is visible or cook through.
300 grams chicken liver
Tip in salt, ground black pepper, sugar and soy sauce. Mix and simmer for a minute.
1 1/2 tsp salt, 1 tsp ground black pepper, 1 tbsp sugar, ¼ cup soy sauce
Add carrots and green bean into the wok. Stir to distribute with other ingredients. Cook for 2-3 minutes.
1 medium carrot, 1 cup green beans
Next, add cabbage and bell peppers. Mix to incorporate then add water. Simmer for 3-5 minutes.
1 small cabbage, 1/2 red bell pepper, 1/2 green bell pepper, 2 cups water
Using a slotted spoon remove vegetables and transfer in a medium bowl. Set aside.
Add the shrimp broth cube and more water if needed. Place softened bihon and gently submerged in liquid. Cook until liquid is reduces and absorbed by the noodles.
1 pc shrimp broth cube
Return the vegetables and carefully toss in with noodles to mix everything together.
Remove from heat and serve warm to enjoy. Bon appetit.