Fourth on our list is pancit bihon. Who will miss this almost representative dish in our FIlipino occasions. Do you remember the days when your mom would cook it on your birthday? They always say that having pancit on your birthday will make your life longer. Are you also familiar with this line? Then you must have really grown in a Filipino household.
Pancit is a common mid-day snack among Filipinos. You can find it in karinderyas and even among street food vendors. It is a noodle dish introduced into the Philippines by Chinese Filipino settlers in the country. Over the years, it has become a local cuisine with many variants. Do you know where does the word pancit come from? It is derived from the Hokien term pian i sit, which means convenient food.
Pancit comes in different varieties. Different regions in the Philippines may offer different kinds of pancit. You have buko pancit, which uses buko strips as alternative to noodles. This dish is a specialty dish in Quezon province. Other pancit recipes include pancit lomi from Batangas, pancit luglog from Quezon, and batil patong from Tuguegarao.
True to its meaning, pancit is a convenient food. You can easily prepare it for the family. For pancit bihon, just follow our recipe here. Pancit bihon is stir-fried rice noodles topped with meat and vegetables (sometimes shrimp). It is commonly eaten with a slice of bread or monay, another classic Filipino bread. This type of pancit is the one commonly associated with pancit. So if you know that your neighborhood is into this kind of meryenda, why don’t you try cooking it using our recipe? Then try offering it to them. Who knows, this may be the start of something big for you. Give this a try.
- 4-5 tablespoons oil, for frying
- 2-3 cloves garlic,chopped
- ½ cup onions,chopped
- 2 chicken thighs, boiled and shredded (keep broth)
- 10-15 fresh green beans, thinly sliced
- 1 large carrot, thinly sliced
- 1 teaspoon black pepper
- Fish Sauce
- 10-15 pieces Chinese flat peas, thinly sliced
- ½ medium cabbage, shredded
- soy sauce
- 1 package rice sticks (pancit bihon), cut and soaked in water 20 minutes
- 2 teaspoons chicken bouillon
- ½ cup green onions
- Add oil and heat in wok. Saute garlic and onions and add in cooked shredded chicken.
- Next, add green beans and carrots; stir fry and a pinch of black pepper. Add a little chicken broth (from boiled thighs) and mix together.
- Add fish sauce and Chinese flat peas and mix, then cabbage. Remove from wok and set aside.
- Add soy sauce to noodles and mix. To wok, add remaining chicken broth (from boiled thighs) and bring to a boil. Add chicken bouillon, noodles and pepper to wok. Bring to a rolling boil, then lower heat until noodles are cooked through.
- Then add all the ingredients together and mix with noodles until liquid is absorbed.
- Garnish with green onions.