Pancit Bihon
Pancit, the Filipino term for noodles, is a dish deeply rooted in tradition, symbolizing long life and prosperity. It’s a must-have at celebrations, especially birthdays, where noodles represent longevity. Among the many variations, Pancit Bihon is a standout favorite.
This dish combines thin rice noodles stir-fried with vibrant vegetables, tender chicken, and juicy shrimp, creating a flavorful and satisfying meal. Its delightful mix of textures and bold flavors makes it a beloved dish for gatherings—or even as a comforting family meal. In our home, it’s not just a celebratory dish; it’s my husband’s favorite, rivaling even pasta as his noodle of choice!
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Ingredients
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Instructions
Boil the Pork Belly:
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Boil the pork belly until tender. Set it aside to cool, reserving the broth for the noodles. Once cooled, cut the pork belly into small pieces.
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Sauté the Pork Belly:
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In a skillet, sauté the pork belly to render the fat until it turns light brown.
Cook the Aromatics and Proteins:
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Add the Chinese sausage, garlic, onions, and shrimp to the skillet. Cook for about 3 minutes or until the onions become translucent.
Add the Vegetables:
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Add all the vegetables to the skillet. Season with soy sauce and black pepper.
Prepare the Noodles:
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Pour in the reserved broth and bring it to a boil. Adjust seasoning with soy sauce. Once boiling, add the noodles. Stir continuously until the noodles are cooked, adding more broth if necessary.
Combine the Ingredients:
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Add half of the vegetable mixture back to the noodles and toss everything together well.
Plating and Serve:
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Transfer the noodles to a serving platter. Top with the remaining vegetable mixture, scrambled eggs, scallions, and fried garlic.
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Serve with lemon wedges on the side.
Maricel's Tips
- In Asian cooking, there is no "al-dente" approach to noodles. Unlike pasta, rice noodles should be thoroughly cooked until soft. This is because rice noodles need to absorb the flavors of the broth and seasonings fully, creating a cohesive and flavorful dish. Cooking them until soft ensures they blend seamlessly with the other ingredients, providing a harmonious texture and taste in every bite.
- Unlike Thai noodles, which are often pre-soaked, I avoid pre-soaking the noodles for pancit bihon. Pre-soaking can prevent the noodles from absorbing the rich flavors of the broth and seasonings in the pan. Instead, I cook the dry noodles directly in the broth, allowing them to soak up all the delicious flavors as they soften. This method ensures that every strand of noodle is infused with the savory goodness of the dish, resulting in a more flavorful dish.
- Pancit bihon is often enjoyed with a squeeze of calamansi, a small, round citrus fruit native to the Philippines, known for its unique tart and slightly sweet flavor. It's a staple in Filipino cuisine, often used to add a zesty kick to dishes and as a tangy dipping sauce for fried foods. If you don't have calamansi, you can substitute it with a mixture of lemon and lime juice to achieve a similar balance of tartness and sweetness. This combination will help replicate the distinct flavor that calamansi brings to your dishes.
