Pancit Bihon (Filipino Rice Noodles)
Pancit is a general term for many different types of noodle dishes in the Philippines. For this recipe, I will show you how to cook rice sticks noodle or Bihon because it's what one will find the most common and easy to make. All you are just a few basic ingredients - rice sticks, meat (pork, shrimp, chicken or all or a combination of these), vegetables and seasonings - calamansi (Philippine lime), garlic, onion, fish sauce, soy sauce and ground white pepper. When Filipinos celebrate birthdays or other occasions, most likely you will find pancit on the table.
Equipment
- saute pan
Ingredients
- ½ lb pork belly, cut diagonally into 1/4 inch slices
- 6 garlic cloves, minced
- 1 medium onion, sliced
- ¼ cup water
- 1 14.0z can of chicken broth
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp white ground pepper
- 1 7 oz of Rice Sticks. (Pre-soaked for 5 minutes. Drain the water).
- 2 carrots, cut into strips, like match sticks
- 2 celery sticks, cut diagonally into thin slices
- 1/2 head of cabbage. Carefully trim out the root in the middle part of the cabbage. Next cut the cabbage in half then cut diagonally into shreds
- 1 cup or 20 medium string beans, ends trimmed and strings removed then slice diagonally.
- 1 green onion stalk, sliced thinly, for garnish
- 4 "calamansi" halves for serving
Instructions
- Heat pan over medium high heat. Add the pork and cook, stirring occasionally, until fat has rendered and the pork is browned around the edges, about 7 minutes. Transfer the pork to a plate. Reduce heat to medium low.
- In the same pan, add the garlic; stir consistently about 30 seconds. Transfer to a plate. Note: I cook the garlic separately just like my mother and in order to divide it into two - 1/2 to season the dish and 1/2 to garnish.
- In the same pan again, add the onions; stirring occasionally, until transparent, about 5 minutes. Return the pork and half of the garlic to the pan. At this point, pour the liquids - water, chicken broth, soy sauce, fish sauce. Bring to a boil then reduce the heat to medium. Add the rice sticks; cook, stirring occasionally, until soft about 5 minutes. The broth will be reduced to just a mere ladle and that is perfect! It should be moist but not soupy. Add the carrots, celery and cabbage and white ground pepper; toss to combine all ingredients. Continue to cook until vegetables are "al dente", about 1 minute. Remove from heat. Transfer to a platter.
- Garnish with green onions and remaining toasted garlic. Serve with calamansi halves.
