Pancit Bihon Food

CLASSIC PANCIT BIHON

Steps:

• First a note*** I used left over pork roast cooked in the crockpot for this recipe.
• However, there are many variations of pancit-- some calling for a combination of pork, chicken, shrimp.
• You may start with raw meats just poach them in a small amount of water and cool and shred.
• Save the broth to use where chicken broth is called for later in the recipe.
• (Reserving 2 cups).
• Soak rice noodles in hot tap water in large bowl for about 20 minutes and then drain in colander.
• Do this while preparing vegetables.
• Heat oil to medium in a very large pan with deep sides.
• Saute onion and garlic 3 minutes.
• Add meat, soy sauce and fish sauce.
• (Another note, you may choose to add more fish sauce but this is really potent stuff. If you have never cooked with it before, stick to the recipe.)
• Turn up the heat to high.
• Add cabbage, carrots, mushrooms, celery, a pinch of salt and pepper and 1 cup of broth.
• Stir fry 2 minutes or until veggies are crisp tender.
• Reduce heat to low and add rice noodles, in small amounts, stirring to break up.
• Add broth as needed to keep mixture from becoming too dry.
• Cook just until noodles are warm.
• Serve with lime or lemon wedges, scallions to sprinkle on top and extra soy sauce.
• You may also offer cilantro leaves and or hard cooked egg slices.

FILIPINO PANCIT BIHON

Steps:

• Heat oil in a large pot over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 2 to 3 minutes. Add pork and chicken; cook, stirring, until just cooked through, 3 to 5 minutes more. Transfer to a plate.
• Add broth, cabbage, snow peas, carrots and celery leaves to the pot. Bring to a simmer; cook until the vegetables are mostly tender, about 5 minutes. Add pancit bihon and cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Stir in the pork and chicken; cook, stirring, until heated through, 2 minutes more. Stir in soy sauce and serve.

FILIPINO PANCIT BIHON WITH CANTON

Steps:

• Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
• Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
• Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

PANCIT BIHON (OR BIJON)

Steps:

• Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
• Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
• Remove from heat; shred the meat into small pieces- reserve the water.
• (A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
• Heat oil in a large, wide saute pan.
• Saute garlic and onion in oil until onion is translucent.
• Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
• Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
• Stir fry for an additional 2 minutes.
• Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
• If the mixture seems dry, add more broth.
• Serve immediately with soy sauce.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.