Pancit Bihon - Foxy Folksy (2024)

Pancit Bihon,a popular Filipino rice vermicelli noodle dish made flavorful with meat, shrimps, and vegetables making this a complete meal in one that is very easy to make. Popularly served at birthdays and on every special occasion!

What is Pancit?

Pancit simply refers to noodles in Filipino cuisine. While Pancit Bihon is a specific thin form of rice noodle. Also known as rice vermicelli noodle, rice sticks, and bee hoon.

To many Filipinos, a birthday will not be complete without eating pancit. It is said tosymbolize long life and you are not to cut it while cooking.This belief, I think, we inherited from the Chinese Filipino settlers, who introduced the noodles to usfrom the early years among many other things.

But the word pancit or 'pansit'which is translated from Hokkien 'pian i sit'actually means 'convenient food' or something that is cooked fast.

Although the noodles may be of Chinese origin, Pancit Bihon or Pancit Guisado, itself is 100% Filipino.

Ingredients for Pancit Bihon

The basic ingredients in making Pancit Bihon are:

• Bihon (rice vermicelli)
• chicken (breast) or pork (belly)
• garlic
• onion
• carrots
• spring beans (Baguio beans) or snow peas
• cabbage
• fish sauce of soy sauce
• ground pepper

Other ingredients you can add to make it more special:

• shrimp
• bell peppers
• celery
• chorizo or Chinese sausage
• Spring onions

All I can say is that no matter how you make it or with what, it will always be one of Filipinos favorite dish.

How to cook Pancit Bihon

Methods of cooking Pancit Bihon varies from one person to another. Although the basic ingredients are mostly all the same.

1. Saute garlic and onion in oil. Add meat (chicken or pork) and cook. Add the shrimp (if any) and cook until it completely turns pink.
2. Add the carrots and beans then followed by the bell peppers and celery.
3. Add fish sauce or soy sauce, ground pepper and pour in water (or shrimp stock). Bring to a boil.
4. Remove all solids using a slotted spoon leaving the liquids behind.
5. Add the vermicelli rice noodles and cook until almost done and most of the sauce has been absorbed.
6. Toss in the cabbage and add back the cooked vegetables.

Tips for Cooking a Great Pancit Bihon

• Different brands of vermicelli noodles could result in differently when cooked. Based on my experience, the amount of water or liquids usually vary from one brand to the other.
• Using a brand for the first time, it's hard to know how much water you need to add for it to be perfect. That is, not dry and not soggy. I would suggest soaking the noodles first in some tap water for a few minutes before cooking. This way it will not dry out all the added liquids while cooking as they would still continue to do so afterward that sometimes results in dry pancit.
• Prepare all the ingredients beforehand as the process is done quite fast. Remove veggies when they are just about half-cooked to prevent overcooking and becoming soggy. The residual heat will cook the further.
• Cut vegetables and meat in equal sizes so they all cook evenly and remember, the smaller they are the faster they cook.

What Dishes to serve with Pancit Bihon?

Pancit Bihon Guisado may be enjoyed on its own. But if you are planning a meal or dinner for a bigger crowd, I recommend the following recipes for a complete Filipino food experience.

What to do with leftover Pancit?

If you made Pancit more than what is needed, transfer the leftovers to a container with lid and place in the fridge. It should last for a couple of days. Never cover while still warm or it will spoil faster.

Reheat in the microwave or in a skillet before serving.

Printable Recipe

This Pancit Bihon recipe was originally published in June 2015. Updated on June 2019 to include new photos and improvements on the recipe itself.

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