Thin rice noodles stir-fried with chicken, vegetables and a savoury soy-based sauce, a Filipino party staple.
Pancit bihon
- 250 g rice vermicelli (bihon)
- 200 g chicken breast, sliced thin
- 2 cloves garlic, chopped
- 1 onion, sliced
- 1 carrot, julienned
- 100 g cabbage, shredded
- 3 tbsp soy sauce
- 400 ml chicken stock
- lime wedges, to serve
- 2 tbsp oil
- Soak the rice vermicelli in warm water until pliable, then drain.
- Heat the oil in a wok and fry the garlic and onion until fragrant.
- Add the chicken and cook through.
- Add the carrot and cabbage, and stir-fry for a couple of minutes.
- Pour in the stock and soy sauce, and bring to a simmer.
- Add the noodles and toss until they absorb the liquid and are tender, then serve with lime wedges.
What is pancit bihon?
Pancit bihon is a Filipino stir fried noodle dish made with thin rice noodles, chicken or pork, prawns and vegetables such as cabbage and carrot. The noodles are cooked in stock with soy sauce so they soak up flavour as they soften.
Pancit came to the Philippines through Chinese traders, and noodles stand for long life. That is why pancit bihon appears at almost every Filipino birthday party.
Ingredient notes and UK swaps
- Bihon noodles: thin rice vermicelli. Soak them briefly in water so they are soft but still firm before adding to the pan.
- Stock: chicken stock gives the noodles their flavour. A good stock cube is fine.
- Vegetables: cabbage, carrot, green beans, celery and snow peas. Use what you have.
- To serve: wedges of calamansi or lemon to squeeze over.
Serving
Serve on a large platter with lemon wedges and a little soy sauce on the side. For a party, cook it shortly before guests arrive and keep it covered, as rice noodles turn dry if left to sit uncovered.
Tips for the best pancit bihon
- Do not oversoak the noodles before cooking, since they finish cooking in the stock and will turn mushy if too soft already.
- A squeeze of lime just before serving lifts the whole dish, do not skip it.
Getting the noodles to absorb the stock
Do not oversoak the vermicelli before cooking, since they finish softening as they absorb the stock in the pan, noodles that are already fully soft before this stage tend to turn mushy by the time the dish is finished.
Protein and vegetable swaps
Shrimp, pork or a mix of both are common alongside or instead of chicken, and cabbage or bean sprouts can be added to the vegetables for extra bulk and crunch.
Frequently asked questions
Can I use a different noodle for pancit?
Yes, pancit canton (a wheat noodle) is another common version, cooked the same way. Pancit palabok is another party favourite, with rice noodles under a thick orange shrimp sauce.
Can I make pancit bihon ahead of time?
Yes, it reheats well, and is often served at Filipino gatherings made in advance.
Why are my noodles mushy?
They were soaked too long or there was too much stock. Soak briefly and add stock a little at a time until the noodles are just tender.
