Pancit Bihon • The blonde abroad


Pancit Bihon header

Arianna Bennett is here today bringing a Filipino dish to "Recipes around the world" series!

Growing up, my mother always made the point of showing us the culture we came from: the Philippines. Thanks would often give more Filipino food from America: adobo pork, lumpia, lechon and best of all, pancit.

This specially adapted recipe was passed on to my grandfather, who spent many years as a chef in the US Navy.

Many Asian cultures have their own – unique variations of noodle and vegetable combinations, but the bihon cloth is different. It uses a specialty called glass noodles, which are very thin, translucent noodles made from rice flour. The dish is traditionally served with shrimp or pork, and goes well with lemon.

This is the recipe for how to make Pancit Bihon at home!

Cultural context

There are primarily two different types of countertops, both from the Philippines: the bihon pancake (rice noodles) and the punk canton (noodle eggs).

Fun event: The pasta was first introduced to the Philippines by Chinese immigrants, who refer to the dish as 便 食 or biàn shí, which literally translates as "convenient food".

Pronounced: Pancit Bihon (pun-set bee-hoon)

Components

  • Rice noodles bihon 1 pound
  • 1/2 pound pork cut into small thin slices
  • 1/2 pound small shrimp, peeled and salted
  • 1/8 pound snow peas
  • 1 cup sliced ​​carrots
  • Chopped 1/2 cabbage
  • 1 cup chopped celery leaves
  • 1/2 medium onion in thin slices
  • 1/2 tablespoon minced garlic
  • 2 chicken cubes
  • 5 tablespoons soy
  • 3 to 4 cups water
  • 1 sliced ​​lemon for garnish

Recipe + Preparation

  1. In a large saucepan, sauté the garlic and onion.
  2. Add the pork and shrimp and cook for 2 minutes.
  3. Add the chicken and water and simmer for 10 minutes.
  4. Add the carrots, peas, cabbage and celery leaves and simmer for a few minutes.
  5. Remove all ingredients from the pot except the liquid and set aside.
  6. In the saucepan with the liquid, add the soy sauce and mix well.
  7. Add the bihon rice noodles (be sure to soak it in water for about 10 minutes – the water is discarded) and mix well. Cook until the liquid has completely evaporated.
  8. Return the previously cooked vegetables and meat to the pot and simmer for a minute or two.
  9. Arrange on a serving platter and garnish with fresh lemon slices.
  10. Serve hot. Share and enjoy!

Tips and tricks from the mother

Don't forget to fit in your seat – count all your ingredients, cut, peel, slice, grate, etc. before you start cooking.

The pasta should soak for about 10 minutes before cooking. This can be done while simmering the chicken.

Final thoughts

Filipino food is very underrated. it is practically love in the first bite. It is the ideal mix of Spanish and Southeast Asian cuisine. Don't stop at the cloth, try all the food!

Want to find other delicious foods from around the world to make? See these recipes!