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Pancit Bihon
A classic Filipino celebration dish featuring delicate rice stick noodles stir-fried with tender chicken, vibrant vegetables, and a savory soy-based sauce. Pancit Bihon is often served at birthdays and other special occasions, symbolizing long life.
ð§ ææ
- 400 g Bihon (rice vermicelli noodles)
- 300 g Boneless, skinless chicken thighs or breast
- 150 g Cabbage
- 50 g Carrots
- 3 cloves Garlic
- 1 medium Onion
- 4 tbsp Soy sauce(Use Filipino soy sauce if available for authentic flavor)
- 400 ml Chicken broth(Low sodium is recommended to control saltiness)
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- for serving Optional: Calamansi or lemon wedges
- for garnish Optional: Green onions
ðšâð³ äœãæ¹
- 1
Prepare the chicken: In a pot, combine the chicken pieces with enough water to cover (about 500ml). Bring to a boil over medium-high heat (212°F / 100°C). Skim off any foam that rises to the surface. Reduce heat to a simmer, cover, and cook for about 15-20 minutes, or until the chicken is cooked through and tender. Remove the chicken from the broth and set aside. Reserve the chicken broth for later use. Once cooled slightly, shred or dice the cooked chicken.
â±ïž 20 minutes - 2
Soak the noodles: While the chicken is cooking, place the bihon noodles in a large bowl and cover with warm water (not boiling). Let them soak for about 10 minutes, or until pliable but not mushy. Drain thoroughly and set aside. If the noodles are very long, you can cut them into shorter lengths with kitchen shears for easier handling.
â±ïž 10 minutes - 3
Sauté aromatics and vegetables: Heat the vegetable oil in a large wok or deep skillet over medium-high heat (350°F / 175°C). Add the sliced onion and minced garlic and stir-fry until fragrant and softened, about 1-2 minutes. Add the shredded cabbage and julienned carrots. Stir-fry for another 3-5 minutes until the vegetables are tender-crisp, still retaining a slight bite.
â±ïž 7 minutes - 4
Combine and season: Add the cooked chicken pieces to the wok with the vegetables. Pour in the soy sauce and the reserved chicken broth. Bring the mixture to a simmer. Taste and season with salt and freshly ground black pepper as needed. Remember that soy sauce is salty, so season cautiously.
â±ïž 3 minutes - 5
Add noodles and finish: Add the drained bihon noodles to the wok. Toss gently to combine everything, ensuring the noodles are evenly coated with the sauce and broth. Continue to cook, stirring occasionally, for about 5-7 minutes, or until the noodles have absorbed most of the liquid and are tender. If the mixture seems too dry, you can add a splash more broth or water.
â±ïž 7 minutes - 6
Serve: Transfer the Pancit Bihon to a serving platter. Garnish with chopped green onions, if desired. Serve immediately with calamansi or lemon wedges on the side for squeezing over the noodles.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âPancit Bihon is a traditional dish for birthdays in the Philippines, with the long noodles symbolizing long life. Ensure the noodles are cooked until tender but not mushy.
- âFor a richer flavor, you can use chicken thighs instead of breast.
- âAdjust the amount of soy sauce to your preference. You can also add a touch of oyster sauce for added umami.
- âServe with calamansi (a small Filipino citrus fruit) or lemon wedges for a bright, fresh finish.
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- Add other vegetables like snow peas, bell peppers, or green beans.
- Incorporate other proteins such as shrimp or thinly sliced pork.
- For a different noodle texture, try using sotanghon (glass noodles) instead of bihon.