Don't hate me, but I didn't have fish sauce and used the same amount of oyster sauce instead. I also didn't have green onions or mushrooms, and I hate lemon/lime in my savory food, so I skipped that. It was still amazing. I will definitely add this to my regular rotation and keep my changes (unless I happen upon green onions - I'd definitely add that!). Thank you for sharing this recipe!
Had this last night for dinner. We enjoyed it. I used leftover carnitas for the pork and decided to stick with the "fusion" theme and served this in tortillas, "taco style." If we make again, I would like to serve with the hard boiled egg slices, as suggested.
Love this recipe. After I cook the meat in the pan, I let it sit in about 1 Tbsp of fish sauce plus I add an additional amount of fish sauce to the recipe. The only other change I make is I add the same amount of ginger to the garlic and chop both together.
and oh yes, cabbage cooks very fast. You may want to add it towards the end, after the noodles have cooked.
I found this recipe while trying to use up a cooked pork loin. I didn't have mushrooms, but otherwise followed the recipe. It was pretty good, but possibly needs a little tinkering to suit our tastes. I also need to be careful not to overcook the cabbage next time.
I am glad that you posted the recipe. I have not eaten Pancit in many years. My ex-mother-in-law made it often and it quickly became my favorite dish. I search the internet looking for a recipe that seemed similar to hers. This was very close. I can't believe how easy it was to make. My family loved it. Now I can continue to enjoy one of my favorite foods. I added a little more fish sauce, just didn't tell the wife and kids!!! Thanks again for sharing a great recipe.
We really enjoyed this dish and it's my first time making anything like it, I'm rather embarrassed to say. Using leftover Kalua Pig in a Slow Cooker for the pork, I did halve the recipe and make some substitutions based on what I had on hand; fresh Chinese wheat noodles instead of rice (boiled for one minute, periodically separating with a pasta spoon, drained-rinsed-drained again), cremini mushrooms instead of shiitake and I forgot the citrus (gawd! how could I?), but when I make this properly, I'll come back and review it again. Oh! Also, as I had a LOT of fresh noodles to use, I also made some fried "nests" for the pancit bihon to sit on. For the nests, I removed two baseball-sized portions and "deep" fried them in about 1 cup of peanut oil heated to 375F for about 1 minute on each side. They turned out crispy, but not hard... a really pleasant complement to the soft noodles! Garnished with the scallions and cilantro, this dish was definitely "make again" qualified with a lovely blend of flavors. :o) Thank you so much for posting!
very authentic and great instructions. i'm filipina and sadly i never had the drive to learn how to cook filipino food when i was younger. so i was thrilled to find this recipe. i did add more fish sauce. thanks for sharing!
YUMMY!! YUMMY!! YUMMY!!!This was GREAT!!! I thought that this would be a little more complicated but it really was not. I did dice up pork chops 4(minus bones) and cooked it with chopped garlic & set it aside. I also increased the amount of noodles. Thanks for this quick and easy recipe!!!!!
Very tasty. You can also add diced string beans, bamboo shoot stips (canned), mung bean sprouts, and shrimp. The filpinos in hawaii use a calamondin lime (mexican lime) instead of lemon. The bihon (rice noodles) can be mixed with canton (chinese egg noodles) too. Another garnish used are sliced or diced boiled eggs.