Classic Pancit Bihon

photo by Sandi From CA

- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 1 1⁄2 lbs cooked pork (see note)
- 3 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 medium onion, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce (nuoc mam)
- 1 head cabbage, cut into 1 inch wedges
- 2 carrots, julienned in 2 inch lengths
- 2 stalks celery, thinly sliced
- 1 (6 ounce) package shiitake mushrooms, stems removed and sliced
- 2 cups chicken broth
- 1 (6 ounce) package rice noodles
- 1 bunch green onion, thinly sliced
- 2 limes or 2 lemons, cut in wedges
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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!
see 8 more reviews
Tweaks
-
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!
-
We really enjoyed this dish and it's my first time making anything like it, I'm rather embarrassed to say. Using leftover Recipe #211379 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!
-
This dish was easy to make and delicious! It is also easily adaptable to different ingredients. I have tried it using frozen Japanese frozen mixed for the vegetables and chicken instead of pork. I have also made it vegan by skipping the meat and fish sauce, and substituting vegetable broth and again, it turned out wonderfully.
RECIPE SUBMITTED BY
Jaymee
United States
I have two awesome boys 7 and 6 and a wonderful husband of 15 years. I have been cooking since the age of 10 when I became a latch-key kid with my 6 year old little sis. I cooked Friday nights when my single mom closed the bank and my favorite recipes were broiled fish, oven BBQ chicken and tuna salad! Cooking was fun then and it is even better now cooking with my boys or anyone else I can employ in the kitchen with me!!