Pancit Bihon (Filipino Rice Noodles)

A traditional Filipino cuisine called pancit bihon consists of stir-fried rice noodles, crisp vegetables, pork, and a flavorful sauce. Although simple enough for a family supper, this recipe is deserving of a celebration.

Ingredients :

For the pork

• 1/2 pound boneless pork belly or pork shoulder, whole slab

• 3 cups water, for boiling the pork

• 1 pinch salt

• 1/4 teaspoon ground black pepper

For the stir-fry

• 8 ounces dried pancit bihon noodles

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 medium white or yellow onion, chopped

• 1 large rib celery, chopped

• 2 chopped green onions, white and green sections separated

• 1 tablespoon patis (fish sauce)

• 1 medium carrot, peeled and julienned

• 2 cups green beans, cut into 1-inch pieces with the edges trimmed

• 3 cups shredded green cabbage

• 1 1/2 cups broth, from cooking the pork

• 2 tablespoons toyo (soy sauce)

• 1 tablespoon calamansi juice (or lemon juice)

• 1 pinch salt

• 1/4 teaspoon ground black pepper

For serving

• 1/4 cup patis (fish sauce)

• 1 tablespoon calamansi juice (or lemon juice)

STEPS :

     1. Cook the pork :

Trim off and discard any extra fat from the pork using a sharp knife.

Put the pork and 3 cups of water, or enough to cover the meat, in a medium stockpot. Add some salt and pepper.

Over medium heat, bring to a simmer, then cover and reduce heat to maintain a simmer. Cook 45 minutes until cooked. 

For the stir-fry, set aside 1 1/2 cups of the pig stock. Remove the meat from the liquid once it is fork-tender and let it cool on a chopping board for 10 to 15 minutes. Cut the meat into pieces measuring 1/2 inch. Place aside.

     2. Soften the bihon noodles : 

The dry noodles should be put in a big bowl. Use your fingers to sprinkle water over the noodles in a small basin of water until they are moist. Sprinkle water onto the noodles often until they become soft and malleable but not mushy. Place aside.

     3. Stir fry the vegetables :

Over medium heat, place a wok or big skillet. Include the oil. Add the garlic, onion, celery, and the white portions of the green onions to the hot oil and stir-fry for about 2 minutes, or until tender and aromatic. 

Add the fish sauce, or patis. Stir-fry the carrot and green beans after adding them until they start to soften. Add the cabbage shreds and thoroughly combine.

     4. Add the pork, noodles, and sauce :

Sliced, cooked pork should be added to the mixture. Toyo (soy sauce), calamansi juice, and 1 1/2 cups of the saved pork stock should all be added. Mix by stirring.

Add the soggy noodles, bihon. Noodles and the remaining ingredients should be thoroughly combined.

Put a lid on the pan. Cook the noodles, tossing regularly, until they soften and are thoroughly combined with the other ingredients. The broth will coat the noodles and give them a light brown color as they simmer, turning the white noodles transparent. The longer the soup simmers, the more it is eventually absorbed by the noodles, producing a dry pancit noodle meal. It will take a total of 8 to 10 minutes.

     5. Season and serve :

Add salt and pepper to taste and sprinkle it all over. As a garnish, use the green parts of the green onions.

Serve heated with patis and calamansi juice dipping sauce.

The optimum time to serve pancit bihon is right away after cooking. If there are any leftovers, you may keep pancit in the fridge for up to a day in a closed container. Use the microwave or the stovetop to reheat. Pancit bihon should not be frozen since the vegetables wilt and the noodles get wet.