Boil pork or chicken in a pot with 3 1/2 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. :)