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Meal Type

Cuisine

Pancit Bihon

Demonstrated by: Caesar Pacis.
Taste of Waipahu on October 16, 2002.

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Ingredients:

Pancit Bihon

  • 2 pkg (8 oz size) bihon (rice sticks)
  • 1/2 lb belly pork
  • 1/3 lb chicken breast
  • 2 larp chong (Chinese sweet sausage)
  • 2 tablespoons salad oil
  • 4 cloves garlic, chopped
  • 1/2 medium onion, sliced
  • 1/3 lb medium shrimp, shelled and sliced
  • 1 cup sliced Chinese peas
  • 1 cup shredded cabbage
  • 1/2 cup julienne carrots
  • 1/2 cup julienne celery
  • 10 dried shiitake mushrooms, soaked and sliced
  • 1/4 cup soy sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14 1/2 oz) chicken broth
  • 1 block (7 oz) kamaboko (steamed fish cake), chopped
  • Chopped green onions
  • Kalamansi (Filipino limes) wedges
  • Patis (clear fish sauce) or soy sauce

Directions:

  1. Soak bihon in water for 15 minutes.
  2. Drain and cut into 6-inch lengths.
  3. Cook pork, chicken, and larp chong separately in water for 10 minutes.
  4. Discard broth and thinly slice the meats.
  5. In a skillet or wok, heat oil.
  6. Sauté garlic and onion.
  7. Add meats; stir-fry for 5 minutes.
  8. Add shrimp; stir-fry for 1 more minute.
  9. Add Chinese peas, cabbage, carrots, celery, and mushrooms; cook for 2 minutes.
  10. Add soy sauce, salt, and pepper.
  11. Add broth and bring to a boil.
  12. Add bihon and cook for 3 minutes, tossing until well mixed.
  13. Add more broth if mixture is too dry. Place on a platter; garnish with kamaboko and green onions.
  14. Serve with kalamansi, patis, or soy sauce if desired.

Makes 10 servings.

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