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    You are in: Home / Recipes / Pancit Bihon Recipe
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    Pancit Bihon

    Pancit Bihon. Photo by Sandi (From CA)

    1/1 Photo of Pancit Bihon

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Jaymee's Note:

    Something new to try. I used a combination of recipes for this one and it tastes very much like the pancit I enjoyed from the many Filipino friends I made while my hubby was in the Navy. It looks like more work than it actually is...try it and have some fun.

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    Units: US | Metric


    1. 1
      First a note*** I used left over pork roast cooked in the crockpot for this recipe.
    2. 2
      However, there are many variations of pancit-- some calling for a combination of pork, chicken, shrimp.
    3. 3
      You may start with raw meats just poach them in a small amount of water and cool and shred.
    4. 4
      Save the broth to use where chicken broth is called for later in the recipe.
    5. 5
      (Reserving 2 cups).
    6. 6
      Soak rice noodles in hot tap water in large bowl for about 20 minutes and then drain in colander.
    7. 7
      Do this while preparing vegetables.
    8. 8
      Heat oil to medium in a very large pan with deep sides.
    9. 9
      Saute onion and garlic 3 minutes.
    10. 10
      Add meat, soy sauce and fish sauce.
    11. 11
      (Another note, you may choose to add more fish sauce but this is really potent stuff. If you have never cooked with it before, stick to the recipe.)
    12. 12
      Turn up the heat to high.
    13. 13
      Add cabbage, carrots, mushrooms, celery, a pinch of salt and pepper and 1 cup of broth.
    14. 14
      Stir fry 2 minutes or until veggies are crisp tender.
    15. 15
      Reduce heat to low and add rice noodles, in small amounts, stirring to break up.
    16. 16
      Add broth as needed to keep mixture from becoming too dry.
    17. 17
      Cook just until noodles are warm.
    18. 18
      Serve with lime or lemon wedges, scallions to sprinkle on top and extra soy sauce.
    19. 19
      You may also offer cilantro leaves and or hard cooked egg slices.

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    Ratings & Reviews:

    • on February 20, 2014


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Pancit Bihon

    Serving Size: 1 (310 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 326.2
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 4.3 g
    Cholesterol 55.7 mg
    Sodium 698.7 mg
    Total Carbohydrate 26.0 g
    Dietary Fiber 4.3 g
    Sugars 5.3 g
    Protein 22.8 g

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