Pancit is a Filipino dish that combines various cuts of meat and finely chopped veggies with soy sauce-cooked noodles. In Filipino, the word pancit often only refers to noodles. The literal translation derives from the Chinese phrase pien sit; however, it refers to prepared or cooked food.
There are wide varieties of pancit, and the titles of the dishes often describe the type of noodle used, the country of origin, the additional ingredients, and the way it is eaten. One of the most widely-available varieties of pancit in the archipelago is pancit bihon, so it is only fitting that you get to learn a delicious and relatively easy recipe for this dish!
This version of pancit makes use of bihon, or what is called rice noodles (sometimes called rice vermicelli). Shredded chicken, cabbage, wood ear mushrooms, snow peas, carrots, shrimp, pork, or quail eggs combined with rice vermicelli, chicken stock, and soy sauce added to the noodles to produce this type pancit, which is incredibly simple to prepare. It is a classic in both homes and carindererias because it is the simplest pancit meal. As a meryenda or snack, it is an everyday staple in most handaan.
The pancit bihon requires many materials, making the process seem intimidating and complex. To help you visualize and understand the entire process as you make it, it is a good idea to have all of the components prepared, cut into the appropriate shapes as needed, and placed in a visible location in your kitchen. It is a good idea to cook the meat and vegetable ingredients for this recipe first, and then the noodles.
All I have to say is try making pancit bihon! It is fast, easy, healthy, and oh so yummy!
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