Classic Pancit Bihon

Classic Pancit Bihon created by Sandi From CA

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.

Ready In:
40mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Jaymee
Contributor
@Jaymee
Contributor
"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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  1. xDxxTx
    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!
  2. xDxxTx
    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!
  3. berry271
    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.
  4. kande_izzy
    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.
  5. me_no_chef
    and oh yes, cabbage cooks very fast. You may want to add it towards the end, after the noodles have cooked.
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