When I was young, elders say that eating pancit will give us long life and one should not cut the noodles when cooking it especially for birthdays or the celebrant’s life will be shortened too, I know that sounds silly, and I know now that it isn’t true. But I believe that eating pancit could indeed help make one’s life longer because it’s a healthy dish, it has lots of veggies and it’s a complete meal – it has carbohydrates, protein, and fats.
I don’t recall my mom cooking pancit bihon on ordinary days when I was young; it’s one of those dishes which she considers “espesyal” (special/holiday dishes) which she only cooks on ocassions ( that gave me an impression that it is hard to cook)… good thing we have a neighbor who has an eatery and pancit bihon is included in her daily specials and I used to have it at least about once in a week as after-school snack with siopao ( meat filled chinese steamed buns) and a bottle of coke..yum!
Pancit Bihon is best eaten freshly made and hot, it doesn’t keep well; it spoils fast especially when left at room temp so I usually cook just enough that we can finish in a mealtime. My recipe below includes pork or chicken which I usually serve with lumpiang shanghai but I make pancit bihon often without meat, just homemade chicken stock to give it flavor and lots of veggies then serve it with grilled or barbecued meat and rice.
..saute garlic, onion, veggies; add chicken stock and simmer
add softened bihon ( noodle)
..add the thinly slided cabbage last, when most of the liquid is absorbed and the bihon is cooked
..top with crushed chicharon, serve with calamansi..best eaten with grilled/barbecued meat
- 8 ounces pancit bihon (thin rice noodles)
- 3 garlic cloves, minced
- 1 large onion, minced
- 12 ounces chicken or pork
- 2 carrots, peeled, sliced into thin strips
- 1 medium chayote, peeled and cut into strips
- cabbage sliced into thin strips ( I usually used a whole small head or about 8-12 ounces)
- 3 cups chicken stock (or use water from boiling pork or chicken)
- green beans (baguio beans), julienned ( cut thinly into diagonal strips)
- soy sauce
- fish sauce (patis), optional
- salt and freshly ground black pepper
- chicharon for topping (optional)
- Boil pork or chicken in a pot with 3½ cups water seaoned with whole peppercorns, salt and bay leaf. Cook until pork or chicken is tender. Drain, reserve water. Let meat cool a little before cutting it into strips.
- Rinse bihon and set aside.
- Heat some cooking oil in a wide and deep pan; saute minced garlic and onion,cook until soft; add cooked pork or chicken, lightly season with salt and pepper; cook until meat is browned and caramelized.
- Add carrots, saute for a minute then add chayote and green beans. Pour stock, season with so sauce, fish sauce, if using, and freshly ground pepper.
- Bring to a boil and simmer for 5 minutes or until veggies are half-cooked. Add the bihon, it will gradually loosen and get softer as it absorbs water/stock.
- Add the cabbage after most of the stock is gone and the bihon is soft; cook for about 5 minutes, or until all the water/stock is absorbed or gone.
- Transfer to a platter or serving dish. Top with crushed chicharon if using and sliced calamansi.
- Pair it with lumpiang shanghai or marinated grilled/ broiled meat and of course rice. 🙂
♥Thanks for reading..have a nice day! ♥