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pancit bihon filipino food

Pancit Bihon is a Filipino noodle stir-fry dish with Chinese origins. While the ‘Bihon’ version uses glass noodles, the ‘Canton’ version calls for lo mein type egg noodles.

For those who know me, I’m am loud and proud about my love of Filipino food!!! I even dedicated a whole post to why eating is more fun in the Philippines. Pancit is a symbol for longevity (aka a long, happy life) and is eaten at every special occasion, especially at birthday parties! There are two types: pancit canton and pancit bihon. The two are distinguishable based on the noodles used to make them. Filipino food has yet to be consumed by the mainstream, which is primarily because its a bit inaccessible unless you know/are friends with a Filipino person. All you need to have when cooking Filipino food is tested recipe and we are going into my family’s treasury as the recipe included at the bottom is a recipe from my very own Lola (meaning grandma in Tagalog) recipe.

pancit bihon recipe filipino food

Now watch me whip (Kill it!) / Now watch me nae nae (Okay!)

pancit bihon ingredients recipe filipino food

ABOUT THE INGREDIENTS

  • Cellophane noodles ARE NOT rice noodles. They’re made from a starch such as mung bean, yam, potato, or cassava. We like to use the mung bean one.
  • If you’re big on veggies, the recipe printable gives you additional veggies to beef up the mix. If you want to make a purely vegetarian dish, just take out the chicken and substitute the chicken stock with vegetable broth. And this is vegan friendly too minus the eggs! I really love the shitake mushrooms in there.
  • If you feel like you have the time, boil your own chicken (like Tom and Mira did) but I’m lazy and go straight for rotisserie. Get a can of chicken broth if you go the rotisserie route.
  • The soy sauce used in the video is a Filipino variety called ‘Toyomansi’ (toyo = soy sauce + mansi = calamansi.) Calamansi is akin to a Filipino key lime and it packs a powerful punch. You can find it at any Asian store. But from what I learned from my Lola, she always goes with Chinese soy sauce.
  • And to add some brightness, squeeze some fresh calamansi over the pansit, do it! Otherwise a lime will work just fine πŸ˜‰

PANCIT BIHON COOKING INSTRUCTIONS

ONTO THE PREP WORK! FIRST, GET THEM VEGGIES CHOPPED!

pancit bihon recipe filipino food

CONTINUING THE PREP, DON’T FORGET TO SHRED YOUR CHICKEN!

pancit bihon recipe filipino food

NOW ONTO THE COOKING!

PRO-TIP: Be careful with adding too much broth. Remember, you can add but you can’t subtract broth.

pancit bihon recipe filipino food

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pancit bihon recipe filipino food

That glorious bowl of noodle goodness!!

pancit bihon recipe filipino food

Get to business with this new dish. It doubles as a beautiful centerpiece!

There you have it! This is pancit at is finest as made by the Pulido girls by way of the Tangonan knowledge collective. This dish is my family’s specialty, both my Lola’s and now my mom’s. My dad even made a killer pancit recipe and he made the BEST pancit palabok (another noodle dish with a seafood-infused sauce topped with cooked shrimp, crushed chicharon, fried garlic, and scallions. SO GOOD!) I honestly cannot think of a better meal that reminds me more of home and now my siblings and I are set to continue those traditions and master the recipe just like our parents and grandparents before us.

pancit bihon filipino food recipe

Feel free to print this out. This recipe has been passed down my mom’s family from generation to generation.

the next somewhere watch video

WATCH THE TUTORIAL VIDEO TO GET ALL THE STEPS RIGHT


Looking for more recipes?

Albanian Kulaç

Spanish Lemongrass and Chili Croquetas

Italian “Pasta Alla Carbonara”

Vietnamese Mooncakes

Spanish Seafood Paella

👉 In the kitchen… comment below to share more recipes for me to discover!

Give me a shout-out on Pinterest pretty please?

pancit bihon pinterest filipino food

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Millette Pulido is a Bay Area-based, Boston-bred Filipina who loves to vagabond. At 29, the former expat has traded in her nomadic ways for a semi-grounded life in San Jose, CA. Recently married, she's focusing on balancing travel with a full-time job and a destination wedding side hustle, all while planning her honeymoon in 2020. She lives for good times, good food, and good peeps. Find out her #wheretonext on Instagram @thenextsomewhere.

Comments:

  • August 24, 2016

    This is the most sophisticated pancit, ever! Hahaha! Beautiful graphics and beautifully prepared! Of course, I love pancit! Aside from spaghetti, Pancit is a must for us Filipinos for long life.

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  • August 25, 2016

    Ooooh DEFINITELY pinned this one! I think I can actually find all these ingredients in Seoul (Seoulfood, anyone?). I’ll need to put my chef’s hat on when “le man” arrives, and this seems like an impressive, but not too tough solution! Thanks πŸ™‚

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  • August 25, 2016

    I can only drool on these photos:) I am not allowed to eat any food that contains starch.

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  • August 25, 2016

    I’m the worst at cooking Asian dishes so I really like how you broke this down. The photos are so helpful and so is the video! Your video editing is great! Really! What editing software do you use? I’m going to try making this and definitely refer to your awesome post!

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  • JM

    August 25, 2016

    A very detailed and interesting way on how to prepare a very traditional Filipino food. Great job on that. I am sharing this post to encourage other people to try the Filipino pancit.

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  • August 25, 2016

    The dish looks visually very apeealing and am sure has a taste to match. I loved all the graphics and the video. Nice presentation too.

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  • August 25, 2016

    This looks really good and kind of similar to chapchae — a Korean noodle dish. I love learning about local foods when I travel. Thanks for sharing! πŸ™‚

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  • August 26, 2016

    What an excellent guide and tutorial for this great look dish. I love fresh food and this definitely looks that way. I think I might have all the ingredients to try it this weekend as well!

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  • August 26, 2016

    A very well made guide. It’s so easy on the eyes as opposed to many recipes. I love it. Looks like you put a lot of effort into this!

    Also I’d love to try this dish. Most Filipino food I’ve seen at my university (it’s international and we have cultural fairs all the time), it’s mostly pork. Not a big fan of pork so nice to see something chicken.

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  • August 26, 2016

    I cook this stuff all the time πŸ™‚ I also ate a lot of it in Dumaguete and Cebu where I grew up. I thin its origin is from the Visayas but what do I know. I also like mixing the types of noodles for a slight variation. Dat’s some good eatin’ Izzy!

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  • August 28, 2016

    Mmm, that looks delicious and I love all the graphics (as always). Great job friends and sister! I bet it was a wonderful feast and Happy Birthday!

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  • August 28, 2016

    Looks very, very yummy. Filipino food is the bomb! I used to eat it quite a bit back in Toronto, though I don’t think I’ve tried this dish.

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  • August 29, 2016

    That looks delicious! And so easy to make with these instructions. I think I need to try this.

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  • August 29, 2016

    I’m totally going to make a veg version of this and report back! It looks so delicious. I’ve always been curious about Filipino food so I’m glad to have this knowledge from a real source! Thanks for sharing this – love it!

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  • September 1, 2016

    This looks delicious and not so difficult to prepare! I would love to try this. And Tom your taste tester is cute lol! I also really like your layout for this post. It’s really impressive.

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  • October 10, 2016

    Thank you so much for suggesting the noodles to me! I am going to try it out in Manila!

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  • Maricris

    January 20, 2017

    I like pancit bihun with canton for life it’s my favorite dish!!! πŸ™‚ πŸ™‚ πŸ™‚ πŸ™‚

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