PANCIT BIHON

PANCIT BIHON

#SIAintheKitchen

Ever been to a Filipino party? Then you’ve probably had pancit bihon.

Pancit bihon is the staple noodle dish found at any family party or large gathering. It’s easy, super cheap to make, and is always a crowd pleaser.

My mom used to make this dish a lot so it’s natural that I had to ask her for her recipe. The first time I had made this I brought it to one of my previous office jobs for an international day celebration. At that time, I veganized and made it gluten-free as it is a very forgiving recipe. The time around? I kept the same elements but since I had leftover pork broth, decided to use that up and use fish sauce and soy sauce which to me, is more authentic.

The secret to having this taste good is in the base - it’s all in the liquid! Because there is tons of flavouring agents in my dish, it ensures the the noodles used in this dish will soak it all up. It’s really that simple. Typically, it’s a bean thread noodle but since I had leftover palabok (cornstarch) noodles, I used that as they behave almost similarly.

Easy peasy.

PANCIT BIHON - makes 4 - 6 servings

• 3 tbsp vegetable oil

• 1 onion, diced

• 1 head garlic, minced

• 1/2 head Napa cabbage, roughly chopped

• 1 carrot, peeled and julienned

• 1 cup dried shiitake mushrooms, soaked in hot water and sliced

• 2 tbsp soy sauce

• 2 tsps fish sauce

• 1 pint pork broth

• freshly ground black pepper, a generous amount

• 1 noodle brick (150g), cornstarch or bean thread noodles

• 4 eggs, hard-boiled and halved

• 3 scallions, sliced

• 1 lemon, cut into wedges

1. In a small bowl, pour just enough hot boiling water to cover the mushrooms. Place a lid or plate on top and allow for the mushrooms to soak for 30 minutes while you prep the other ingredients. Once softened, slice and set aside. Reserve the soaking liquid, about 2 cups.

2. In a large wok, heat the vegetable oil over medium-high until the oil is glistening. Add the chopped onions and garlic and saute until fragrant, about 1 minute.

3. Add in the carrots and fry for 1 more minute.

4. Add in the Napa cabbage and toss with the other ingredients. Cook the vegetable mixture for another 5 minutes or until the cabbage is softened. Add in the sliced shiitake mushrooms.

5. Pour in the pork broth, mushroom soaking liquid, fish sauce, soy sauce and lots of black pepper. Bring the mixture to a boil and add in the noodles. Submerge and allow for the noodles to soak in the broth, shouldn’t take more than 5 minutes to cook. If there is too much liquid, keep the broth at a boil and allow for the liquid to reduce.

6. Top and garnish with scallions, hard-boiled eggs, and lemon wedges.