Whether you’re a homecook up for a challenge, a chef wanting to explore traditional Filipino cuisine, or just a foodie who loves trying new recipes, you’re all going to love this recipe!
Pancit is one of the most popular Filipino dishes, and is commonly served at Filipino birthday parties to signify long life. It’s perfect for family gatherings or potlucks – light, flavorful, and guaranteed to satisfy your taste buds!
The best part? It’s pretty easy to make, even for kitchen newbies. All you need are some basic pantry staples like noodles, onions, garlic, soy sauce, a protein of your choice, and whatever veggies you have on hand.
There are many variations with different names based on the noodle type. You may have heard of pancit palabok, pancit canton, or miki bihon pancit to name a few.
This recipe is pancit bihon, and it is made with thin vermicelli noodles, along with the traditional stir-fried veggies, and meat.
For this pancit bihon recipe, I used shrimp and pork but you can use any protein you want! I do think that the shrimp adds a nice flavor so try to always include it!
Ingredients
- 250g vermicelli noodles. approximately.
- 2 cups of chicken broth
- 1 quarter of a large onion
- 4 cloves of garlic
- 8 Chinese green beans
- 1 carrot shredded. Can use baby carrots
- 2 ½ stalks celery
- ¼ small cabbage
- 1 lb of protein of your choosing
- oil for sautéing
- salt to taste
- pepper to taste
- 2 tablespoons fish sauce
- 4 tablespoons soy sauce
- a few calamansi or 1 lemon
- green onions chopped for garnish
Directions
Note: Follow the directions on your noodle’s packaging for best results
1. Prep all your ingredients: Slice the celery thinly. Cut the carrots into matchsticks. Cube your pork. Shred your cabbage. Shell and devein the shrimp. Chop the green beans into 1-2 inch pieces. Mince the garlic and dice the onion.
2. Cook the protein. In a large frying pan, use some oil to brown all the protein you chose. Salt and pepper it to taste. When its cooked all the way through, set aside.
3. Cook the vegetables. In the same frying pan, use some oil to brown the aromatics (garlic and onion). Once those have browned, toss in the denser vegetables. In my case this was the carrot, green beans, and celery. Salt and pepper to taste and sauté these until they reach your desired softness. Lastly throw in the cabbage or any quick-cook/leafy vegetables and sauté until also soft. Set aside when done.
4. Cook the noodles. In the same frying pan, cook your thin vermicelli noodles in chicken broth. Your goal is to have the right amount of liquid for the noodles to soak up and not have much leftover. You are NOT making a soup. For me, one sheet of noodles called for 450ml of broth. I did add an extra cube of chicken bouillon for extra flavor.
5. Once the noodles are the perfect texture, reintroduce the vegetables and proteins. Also add fish sauce and soy sauce. Sauté until the wet sauces are well distributed. Have a taste and adjust as desired.
6. When you arrive at the flavor you want, you’re done! Remove from heat and serve. Don’t forget to squeeze a little bit of calamansi and garnish with green onion!
Recipe
Pancit Bihon
Ingredients
- 250 grams vermicelli noodles approximately
- 2 cups chicken broth
- 1 quarter large onion
- 4 cloves garlic
- 8 long green beans
- 1 carrot shredded. Can use baby carrots
- 2 ½ stalks celery
- ¼ small cabbage
- 1 lb protein of your choosing
- oil for sautéing
- salt to taste
- pepper to taste
- 2 tablespoons fish sauce
- 4 tablespoons soy sauce
- a few calamansi or 1 lemon
- green onions chopped for garnish
Instructions
- Prep all your ingredients: Slice the celery thinly. Cut the carrots into matchsticks. Cube your pork. Shred your cabbage. Shell and devein the shrimp. Chop the green beans into 1-2 inch pieces. Mince the garlic and dice the onion.
- Cook the protein. In a large frying pan, use some oil to brown all the protein you chose. Salt and pepper it to taste. When its cooked all the way through, set aside.
- Cook the vegetables. In the same frying pan, use some oil to brown the aromatics (garlic and onion). Once those have browned, toss in the denser vegetables. In my case this was the carrot, green beans, and celery. Salt and pepper to taste and sauté these until they reach your desired softness. Lastly throw in the cabbage or any quick-cook/leafy vegetables and sauté until also soft. Set aside when done.
- Cook the noodles. In the same frying pan, cook your thin vermicelli noodles in chicken broth. Your goal is to have the right amount of liquid for the noodles to soak up and not have much leftover. You are NOT making a soup. For me, one sheet of noodles called for 450ml of broth. I did add an extra cube of chicken bouillon for extra flavor.
- Once the noodles are the perfect texture, reintroduce the vegetables and proteins. Also add fish sauce and soy sauce. Sauté until the wet sauces are well distributed. Have a taste and adjust as desired.
- When you arrive at the flavor you want, you’re done! Remove from heat and serve. Don’t forget to squeeze a little bit of calamansi and garnish with green onion!