Classic Pancit Bihon

Recipe by Jaymee
READY IN: 40mins




  • First a note*** I used left over pork roast cooked in the crockpot for this recipe.
  • However, there are many variations of pancit-- some calling for a combination of pork, chicken, shrimp.
  • You may start with raw meats just poach them in a small amount of water and cool and shred.
  • Save the broth to use where chicken broth is called for later in the recipe.
  • (Reserving 2 cups).
  • Soak rice noodles in hot tap water in large bowl for about 20 minutes and then drain in colander.
  • Do this while preparing vegetables.
  • Heat oil to medium in a very large pan with deep sides.
  • Saute onion and garlic 3 minutes.
  • Add meat, soy sauce and fish sauce.
  • (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.)
  • Turn up the heat to high.
  • Add cabbage, carrots, mushrooms, celery, a pinch of salt and pepper and 1 cup of broth.
  • Stir fry 2 minutes or until veggies are crisp tender.
  • Reduce heat to low and add rice noodles, in small amounts, stirring to break up.
  • Add broth as needed to keep mixture from becoming too dry.
  • Cook just until noodles are warm.
  • Serve with lime or lemon wedges, scallions to sprinkle on top and extra soy sauce.
  • You may also offer cilantro leaves and or hard cooked egg slices.