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

  1. 2 Tbsp Golden Fiesta Palm Oil
  2. 1/2 cup Chopped white onions
  3. 3 Cloves garlic, crushed
  4. 1/2 kg Chicken neck, back, wings, bone in
  5. 4 cups Water

INGREDIENTS FOR PANCIT

  1. 2 Tbsp Golden Fiesta Palm Oil
  2. 1/2 cup Sliced white onions
  3. 3 Cloves garlic, chopped
  4. 1 cup Thinly sliced pork liempo
  5. 1/4 cup Liver
  6. 3 Tbsp Silver Swan Soy Sauce
  7. 1/4 cup Sliced carrots
  8. 1/4 cup Crushed chicharon
  9. 1/4 cup Chopped celery
  10. 5 cups Stock
  11. 3 Tbsp Datu Puti Patis
  12. 1 tsp Black pepper
  13. 250 g Pack bihon, soaked in water for 30 minutes
  14. 100 g Cabbage, shredded

DIPPING SAUCE

  1. 1/4 cup Silver Swan Patis
  2. 4 pieces Calamansi

PREPARATION

  • 1 Make chicken stock: In a pot heat Golden Fiesta Palm Oil Saute onions and garlic. Add chicken and water. Simmer for 45 minutes.
  • 2 Remove chicken from the broth. Flake chicken meat, and set aside.
  • 3 In a pan, add Golden Fiesta Palm Oil. Saute onions, garlic pork liempo, and flaked chicken meat. Cook for a few seconds, then add liver.
  • 4 Add 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.
  • 5 Serve with calamansi and Silver Swan Patis on the side.

 

menudo menudo

Know more

about UFC

Ready Recipes.