Pancit Bihon

Celebrations aren't complete without a noodle dish. While traditional Chinese birthday noodles make us of egg noodles, Pinoy serve everything from pancit to pasta "for long life". The hands-down favorite? Bihon!

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 50
    minutes preparation time

CHICKEN STOCK

  • 2 Tbsp Golden Fiesta Palm Oil

  • 1/2 cup Chopped white onions

  • 3 Cloves garlic, crushed

  • 1/2 kg Chicken neck, back, wings, bone in

  • 4 cups Water

INGREDIENTS FOR PANCIT

  • 2 Tbsp Golden Fiesta Palm Oil

  • 1/2 cup Sliced white onions

  • 3 Cloves garlic, chopped

  • 1 cup Thinly sliced pork liempo

  • 1/4 cup Liver

  • 3 Tbsp Silver Swan Soy Sauce

  • 1/4 cup Sliced carrots

  • 1/4 cup Crushed chicharon

  • 1/4 cup Chopped celery

  • 5 cups Stock

  • 3 Tbsp Datu Puti Patis

  • 1 tsp Black pepper

  • 250 g Pack bihon, soaked in water for 30 minutes

  • 100 g Cabbage, shredded

DIPPING SAUCES

Preparation

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    1Make chicken stock: In a pot heat Golden Fiesta Palm Oil Saute onions and garlic. Add chicken and water. Simmer for 45 minutes.

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    2Remove chicken from the broth. Flake chicken meat, and set aside.

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    3In a pan, add Golden Fiesta Palm Oil. Saute onions, garlic pork liempo, and flaked chicken meat. Cook for a few seconds, then add liver.

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    4Add Silver Swan Soy Sauce, carrots, chicharon, celery and stock. Simmer for 5 minutes. Season with Datu Puti Patis and pepper. Add bihon. Simmer for another 5 to 10 minutes, until bihon cooked. Add cabbage.

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    5Serve with calamansi and Silver Swan Patis on the side.

  • No Image Available

    1Make chicken stock: In a pot heat Golden Fiesta Palm Oil Saute onions and garlic. Add chicken and water. Simmer for 45 minutes.

  • No Image Available

    2Remove chicken from the broth. Flake chicken meat, and set aside.

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    3In a pan, add Golden Fiesta Palm Oil. Saute onions, garlic pork liempo, and flaked chicken meat. Cook for a few seconds, then add liver.

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    4Add Silver Swan Soy Sauce, carrots, chicharon, celery and stock. Simmer for 5 minutes. Season with Datu Puti Patis and pepper. Add bihon. Simmer for another 5 to 10 minutes, until bihon cooked. Add cabbage.

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    5Serve with calamansi and Silver Swan Patis on the side.