Pancit Bihon is a Filipino favorite, and it’s always a hit at parties and family get-togethers. My friends in Canada have come to love it too—they often request it when there’s an occasion. The first time I brought it to a work Christmas party, everyone enjoyed it so much they asked for the recipe! Now, whenever we have a gathering, they hope I’ll bring a big serving of Pancit Bihon to share.
I learned this recipe from my mom, who made it for every family celebration, from birthdays to holidays. Her version was a little different because she liked adding extra vegetables, making it colorful and full of flavor. She’d start early, carefully chopping everything, so it was ready by the time guests arrived. Pancit Bihon was such a hit that visitors would even bring containers to take some home! It was always the first dish to disappear from the table!
What is Pancit Bihon?
Pancit Bihon is made with thin rice noodles stir-fried with a mix of colorful veggies like carrots, cabbage, and bell peppers, plus either pork or chicken. There are many ways to make it your own—some people add shrimp or even a mix of chicken, pork, and shrimp together. Others include snow peas, chayote, or mushrooms, while some keep it vegetarian. What makes it bihon is the rice noodles that soak up all the flavor.
The seasoning is simple but flavorful—just soy sauce and oyster sauce for a rich, savory taste. If you’ve been to a Filipino celebration, especially a birthday, you’ve probably seen Pancit Bihon on the table. There’s a Filipino belief that eating noodles on your birthday symbolizes long life, so if you see pancit at a party, it’s a wish for good health and longevity.
This dish works well for large gatherings and holidays because it’s easy to make in big batches, and it’s always a crowd favorite. Prepping and stir-frying everything together does take some time, so if someone makes you Pancit Bihon, they’re showing you extra care!
Why You’ll Love This Dish
- Perfect for Sharing: Pancit Bihon is perfect for gatherings or potlucks.
- Customizable and Nutritious: Add whatever veggies you like—carrots, bell peppers, and cabbage are popular because they add color and nutrition. Swap pork with chicken, add shrimp, or use tofu for a vegetarian version.
- Delicious and Simple to Make: The ingredients and steps are straightforward, making Pancit Bihon beginner-friendly but flavorful. The mix of noodles, fresh vegetables, and savory sauce makes it light and satisfying.
What Are the Essential Ingredients for Pancit Bihon?
You can find these ingredients easily in the Philippines, and most Asian stores carry them abroad. Here’s my mom’s version, but feel free to customize it. I prefer to keep the sauce light and let the flavors come from the aromatics, veggies, and protein.
- Bihon (Rice Noodles): These thin rice noodles are at the heart of Pancit Bihon, soaking up all the flavors beautifully. I like using the Filipino brand Super Q Golden Bihon—it keeps its texture and doesn’t get mushy.
- Pork or Chicken: Thinly sliced pork or chicken adds a meaty texture. Pork belly or thigh adds richness, but chicken breast is a lighter option. Use what you prefer!
- Garlic and Onion: I like adding extra garlic for a stronger kick. If you love garlic, feel free to add more!
- Soy Sauce & Oyster Sauce: These create the signature Pancit Bihon flavor. Soy sauce brings depth, while oyster sauce adds a touch of sweetness.
- Carrots, Bell Peppers, Celery and Cabbage: These veggies bring color, crunch, and nutrition. You can add chayote or snow peas to mix things up.
- Dried Wood Ear Mushroom: These add texture and a hint of earthy flavor. Soak them in hot water until soft, then slice thinly.
- Lemon or Calamansi: A squeeze of lemon or calamansi adds brightness and balances the dish’s richness. It’s optional, but I enjoy the citrusy touch.
How Should You Slice Vegetables for Pancit Bihon?
When making Pancit Bihon, slicing the vegetables just right helps everything cook evenly and gives each bite a great balance of textures. Here’s how to prep each essential ingredient:
- Carrots:Slice carrots into thin matchsticks or julienne cuts for a good crunch and quick cooking.
- Bell Peppers: Cut bell peppers into thin strips. First, halve them, remove the seeds, and slice lengthwise.
- Cabbage: Shred the cabbage into thin ribbons. This keeps it tender and lets it absorb the sauce.
- Celery (Optional): Slice celery thinly at an angle for a subtle crunch and a light texture.
- Dried Wood Ear Mushroom: Soak dried wood ear mushrooms in hot water for 15-20 minutes to rehydrate. Once softened, slice them thinly so they blend well with the rest of the dish.
Uniform slices make every bite balanced and flavorful, helping everything cook quickly and keeping the dish fresh and light!
What’s the Best Cut of Pork for Pancit Bihon?
These are the cuts of pork I usually go for when making Pancit Bihon. The cut I choose really affects the texture and flavor, so here are my top picks:
- Pork Belly: I love using pork belly for its rich, fatty flavor. The fat melts down, giving the noodles a savory taste that’s hard to beat.
- Pork Shoulder: For a slightly leaner option, I go for pork shoulder (also known as pork butt). It has enough marbling to stay tender and absorbs the soy and oyster sauce flavors well.
- Pork Loin (Optional): If I want a lighter cut, I use pork loin. I slice it thin to keep it tender since it’s leaner.
Each cut brings something unique to the dish. Pork belly adds richness, shoulder gives a balanced flavor, and loin provides a lighter touch.
Cooking Instructions for Pancit Bihon
- Brown the Pork: Heat oil in a large pan or wok over medium heat. Add the pork, cooking until it’s browned and lightly caramelized.
- Sauté the Aromatics: Add the onion and garlic to the pork, and sauté until fragrant.
- Add Water and Mushrooms: Pour in water to create a broth, then add soaked, sliced wood ear mushrooms. Stir in soy sauce and oyster sauce.
- Simmer: Bring the mixture to a boil, then lower the heat to a simmer. Let it cook until the pork becomes tender and the mushrooms soften, allowing the flavors to fully develop in the broth.
- Add Vegetables: Once the pork is tender, add the celery, bell pepper, and cabbage. Cook until the vegetables are tender but still vibrant.
- Separate the Ingredients: Carefully remove the pork, mushrooms, and vegetables from the pan, leaving just the broth.
- Cook the Noodles: Add the soaked bihon noodles to the broth, stirring occasionally. Cook until the noodles absorb the liquid and are fully cooked.
Cooking Tips for Making Pancit Bihon
- Choose the Right Cut of Pork: Pork belly and pork shoulder are great choices for Pancit Bihon. Pork belly adds a rich flavor thanks to its fat, while pork shoulder stays tender and absorbs the seasonings well.
- Sauté Aromatics First: After browning the pork, sauté the garlic and onion. This step infuses the broth with a deep, savory base that enhances the overall flavor of the noodles.
- Cook Noodles in Broth: Cook the soaked bihon noodles directly in the broth instead of boiling them separately. This allows the noodles to soak up the savory flavors and gives them a satisfying texture.
- Don’t Overcook the Vegetables: Add the vegetables near the end of cooking to keep them bright and slightly crisp. This keeps the dish colorful and fresh without the veggies becoming mushy.
Serving Tips to Maximize the Flavor of Pancit Bihon
- Dipping Sauce: I like serving Pancit Bihon with vinegar, fresh chili, and lemon or calamansi for a tangy kick.
- Toasted Garlic: I always sprinkle a generous amount of toasted garlic on top before serving. It gives each bite a crispy, garlicky finish and elevates the dish’s aroma.
- Chili Oil: Drizzle chili oil on top for those who like a bit of heat.. The subtle spice and richness of the chili oil really enhance the flavors of the noodles.
- Fresh Green Onions (Optional): I like to finely chop green onions and sprinkle them over the noodles. They add a nice pop of color, a fresh taste, and a satisfying crunch.
- Lemon or Calamansi Wedges on the Side: Add wedges on the side for extra citrus. The citrus really brightens up the dish and adds an extra layer of flavor.
These tips let everyone customize their Pancit Bihon and enjoy all the flavors. It’s a simple, delicious dish perfect for sharing!
Pancit Bihon Guisado Recipe
Ingredients
- 1 pack Bihon (Rice Noodles)
- 1 cup Pork Belly or Chicken Thigh, thinly sliced
- 5 cloves garlic, minced
- 1 medium Onion, thinly sliced
- 1 medium Carrots, julienned
- 1 stalk Celery, thinly sliced at an angle
- 1/4 cup Dried Wood Ear Mushroom
- 1 Bell Pepper, thinly sliced (red or green for color)
- 3 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp sugar
- 2 cups Water (or enough to cover the ingredients for the broth)
- 2 tbsp Oil
- Lemon or Calamansi
- Toasted Garlic, For garnish
- Green Onions (Optional), Finely chopped, for garnish
- Chili Oil (Optional)
- 1/2 cup Cabbage, Shredded
Instructions
- Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add the pork (or chicken) and cook until browned and caramelized. Set aside.
- Add the remaining oil to the pan. Sauté the garlic and onion until fragrant and the onions are translucent.
- Pour in the water to create a broth. Add the soaked, sliced wood ear mushrooms along with the soy sauce and oyster sauce. Stir well.
- Bring the broth to a boil, then reduce the heat to simmer. Let it cook until the pork is tender and the mushrooms soften, allowing the flavors to develop in the broth.
- Once the pork is tender, add the carrots, bell pepper, celery, and cabbage. Cook until the vegetables are tender but still vibrant, about 3–5 minutes.
- Carefully remove the pork, mushrooms, and vegetables from the pan, leaving the broth.
- Add the soaked bihon noodles to the broth and cook, stirring occasionally, until the noodles absorb the liquid and are fully cooked.
- Return the pork, mushrooms, and vegetables to the pan. Toss everything together until well mixed and heated through.
- Transfer to a serving plate and top with toasted garlic, green onions, and a drizzle of chili oil if you like. Serve with lemon or calamansi wedges for a refreshing citrus kick.
Notes
- Soak the Noodles: Be sure to soak the rice noodles in warm water for about 10 minutes before cooking. This softens them, making them easier to cook without breaking.
- Choose Your Protein: Pork belly adds richness, but if you prefer a lighter option, go for chicken thigh or breast. Both work well, so feel free to use what you enjoy most.
- Prep Ingredients First: Pancit Bihon cooks quickly once you start, so it’s best to have everything prepped and ready before you turn on the stove. Slice vegetables thinly for even cooking.
- Cook Noodles in Broth: Cooking the noodles directly in the broth allows them to absorb all the flavors, making each bite tastier. Stir gently to avoid breaking the noodles.
- Don’t Overcook the Vegetables: Add the vegetables toward the end to keep them vibrant and slightly crisp. This keeps the dish fresh and colorful.
- Taste and Adjust Seasoning: Before serving, taste the noodles. If you want more flavor, add a dash of soy sauce or a squeeze of lemon or calamansi for a bit of brightness.
- Serve with Toppings: Garnish with toasted garlic, green onions, and a side of lemon or calamansi for extra flavor. A small dish of vinegar with chili also makes a nice dipping sauce if you like a tangy kick.
