Friday, October 22nd, 2021:
Pancit Bihon (Filipino Rice Noodles)

Image above from: Rezel Kealoha

Sofrito Lovers,


I love Filipino food!  Often underrated, the delicious cuisine of this multicultural, multilingual, and multinational country is finally receiving the acclaim it deserves.  If you've never had Pancit bihon, then get ready to have your mind and taste buds blown.


Pancit bihon is one of my favorite Filipino dishes.  It's a simple noodle dish with vegetables and meat, or seafood, that's served at celebrations and family gatherings.  I've had the pleasure of having homemade pancit bibon, prepared by friend Gloria's mother, and it was outstanding.  I'm telling you, that woman's cooking skills are unmatched.  The soft savory noodles, crunchy vegetables, and sauteed shrimp combined with sauces, spices, and oils were pure perfection.  If it's possible to fall in love with a bowl of noodles, then it had me at first sight.


Take a look at the article/recipe posted below from SeriousEats.com.  I'm planning to prepare it this weekend.  I'll let you know how it comes out- you try too!


Go taste for yourself!  ¡Buen Provecho


Pancit Bihon (Filipino Rice Noodles)Stir-fried rice vermicelli with carrots, snow peas, and shredded chicken.  by Yana Gilbuena

Updated Oct. 20, 2021

Pancit—a noodle dish with vegetables, seafood, and/or meat—is everyday fare in the Philippines, but it's also commonly served at birthdays, holidays, and celebrations since noodles symbolize long life. The word "pancit," which means noodles in Tagalog, is derived from “pian e sit,” in Hokkien, a language that originated in southeastern China, and a rough translation is “conveniently-cooked food.” Panciterias were arguably the first restaurants in the Philippines, where Chinese traders hawked ready-to-eat noodles to a clientele consisting primarily of farm laborers in need of a quick, nourishing meal.


Pancit comes in many forms, and the names of the dishes typically indicate the type of noodle used, the place of origin, the other ingredients, and/or the method of eating it. For example, pancit Malabon, which features an assortment of seafood, is named after a coastal city in Metropolitan Manila. Pancit palabok is served with a shrimp-infused annatto sauce and liberally topped with crushed chicharon, shrimp, pork, and sliced hard-boiled eggs. Pancit Molo, a dumpling soup that uses wonton wrappers, is named after the district of Molo in Iloilo City where a large community of Chinese settlers resided during the Spanish colonial period. And, pancit habhab is served on a banana leaf that also doubles as a utensil. 


Pancit bihon, made with bihon noodles (also known as rice vermicelli), is one of the most common pancit iterations you’ll find on the archipelago. What makes this pancit so popular is the simplicity of its ingredients and the cooking process—a combination of shredded chicken, cabbage, wood ear mushrooms, snow peas, carrots, shrimp, pork, and/or quail eggs is tossed with rice vermicelli, chicken stock, and soy sauce. 


For my version, I simmer chicken thighs with water to yield both shredded chicken and stock. I then stir-fry garlic, onions, carrots, and snow peas in a wok, add my noodles and stock, and cook until the noodles are soft. To finish, I simply mix in the shredded chicken and an ultra-savory combination of soy sauce, fish sauce, and oyster sauce. This easy, delicious dish is suitable for any day of week and for any occasion.