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Pancit Bihon

Philippines

Step 1 of 10

Pancit Bihon — step 1 of 10

Soak the bihon in cool water 10 minutes, then drain thoroughly and set aside.

10 minutes10:00

Ingredients

6 servings

The noodles

12 oz (340 g) dried bihon (thin rice vermicelli)

The stock

4 cups (950 ml) chicken stock
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) fish sauce (patis)
1/2 tsp (1 g) ground black pepper

The stir-fry

3 tbsp (45 ml) neutral oil
6 cloves garlic, minced
1 medium onion, sliced thin
8 oz (225 g) boneless chicken thigh, cut into thin strips
6 oz (170 g) pork shoulder, cut into thin strips
6 oz (170 g) peeled raw prawns (optional) optional
2 medium carrots, cut into fine matchsticks
6 oz (170 g) green beans, sliced thin on the diagonal
1/2 small green cabbage, about 12 oz (340 g), shredded
2 stalks celery, sliced thin (optional) optional

To serve

4 calamansi, halved, or 2 limes cut into wedges
2 scallions, sliced thin
3 tbsp (15 g) crisp fried garlic (optional) optional

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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