Pancit Bihon

December 22, 2020
0 Ratings
Photo by Mr. Hugh's Kitchen
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 6
Author Notes

Bihon or Vermicelli noodles with carrots, cabbage, baguio beans, meat, and chicken liver. A staple Filipino food that is also available in almost all Filipino gatherings, and restaurants. —Mr. Hugh's Kitchen

What You'll Need
  • 2 packets bihon noodles
  • 200 grams pork meat
  • 50 grams chicken liver
  • 1 red onion
  • 2 cloves minced garlic
  • 1 small cabbage
  • 1 medium size carrot
  • 1 red bell pepper
  • 1/2 cup baguio beans
  • Salt
  • Ground black pepper
  • 1/2 tablespoon brown sugar
  • 1/8 cup soy sauce
  • 1 tablespoon Knorr Liquid Seasoning
  • 1 pork cube
  • 1/2 tablespoon Sesame Oil
  • Cooking Oil
  • 2 cups water
  • Kalamansi
  • Chopped spring onions
  1. Prepare the bihon noodles. In a basin or big bowl of water, submerge the bihon noodles until it softens. Untangle the noodles with your fingers, and drain. Set them aside.
  2. Make the sauce. In a hot wok under medium heat, add cooking oil, then sauté the onions and minced garlic, until onions are translucent. Add pork cuts, and season with salt and pepper. Stir and cook for 5 minutes. Add the diced chicken liver, and season with salt and pepper. Cook for another 2 minutes. Add water, soy sauce, liquid seasoning, brown sugar, generous amount of ground black pepper, and pork cube. Let it simmer under medium low fire for 2 minutes. Cover the wok. Taste the sauce and adjust according to preferred saltiness.
  3. Cook the noodles and vegetables. Add the drained bihon noodles, and mix well with the sauce for about 30 seconds. Add the carrots and baguio beans, and mix for another 30 seconds. Add the bell pepper and sesame oil. Mix until well blended. If you prefer a moister noodle, add more water and soy sauce. Add the cabbage towards the end to avoid overcooking. Mix it for about a minute, then turn off the heat.
  4. Serve! Transfer into a serving plate and serve with slices of fresh kalamansi. Garnish with spring onions.

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