Pancit Bihon Recipe
This Filipino Pancit Bihon recipe features thin rice noodles cooked in a savory broth with pork belly, chicken liver, and colorful vegetables. A delicious and easy pancit guisado perfect for birthdays, fiestas and family gatherings.
Equipment
- Large frying pan or wok
- Cooking tongs
- Knife and cutting board
- Measuring spoons and cups
- Mixing spoon
- Serving platter
Ingredients
- 250 grams bihon rice noodles
- ½ cup pork belly thinly sliced
- ½ cup chicken liver
- 1 medium onion chopped
- 4 cloves garlic minced
- 4 cups cabbage chopped
- 1 small carrot cut into strips
- ½ cup snow peas or green beans
- 1 medium bell pepper sliced
- 1 teaspoon black pepper
- 4 tablespoons oyster sauce divided
- 3 tablespoons soy sauce divided
- 1 tablespoon fish sauce or to taste
- 1 shrimp broth cube
- ½ tablespoon sugar optional
- 2 tablespoons chopped kinchay
- Cooking oil as needed
- 5 5 cups water
- Calamansi for serving
Instructions
- Heat a little oil in a large pan over medium heat. Add the pork belly and sear until lightly browned.
- Add the onion and garlic. Sauté until fragrant, then add the chicken liver and black pepper. Cook until the liver is thoroughly done.
- Add some soy sauce and 1–3 tablespoons of oyster sauce. Stir well, then add the carrots, snow peas or green beans, and bell pepper. Stir-fry for a few minutes.
- Add the cabbage and cook until slightly softened. Transfer the meat and vegetables to a container, reserving any flavorful cooking liquid.
- Pour 4–5 cups of water into the same pan. Add the shrimp broth cube and bring to a boil. Stir in the remaining soy sauce and oyster sauce. Season with fish sauce and optional sugar. Taste and adjust as needed.
- Reserve a little broth, then add the bihon noodles to the pan. Allow them to soften before gently separating the strands with tongs.
- Cook until the noodles absorb most of the broth. If they are still firm, add a little reserved broth and continue cooking until tender.
- Return the cooked meat and vegetables to the pan. Add the chopped kinchay and toss gently until everything is evenly combined.
- Transfer to a serving platter and serve warm with calamansi.
Notes
- Add the sauces gradually and taste the broth before adding more salt.
- Avoid overcooking the bihon, as rice noodles can become mushy.
- Reserve extra broth to help finish cooking the noodles if needed.
- Substitute chicken for pork or add shrimp for a variation.
- Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a small splash of water or broth.
- Serve with fresh calamansi for a bright, citrusy finish.
Nutrition
Calories: 400kcalCarbohydrates: 50gProtein: 18gFat: 12gSodium: 900mgFiber: 4gSugar: 4g
Tried this recipe?Let us know how it was!