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Pancit

by:
January 26, 2011
0
0 Ratings
  • Serves 6
Author Notes

I discovered pancit in Beirut, through a Filippino lady that lived there for fourteen years before going back home to marry. It is a versatile dish and can be made with chicken or pork as well. —Taste of Beirut

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Ingredients
  • 8 ounces rice sticks
  • 8 ounces large shrimps
  • 3 pieces chicken with bones
  • 2 cups shredded cabbage
  • 2 cups shredded carrots
  • 2 cups shredded snow peas
  • 2 cups chopped onion
  • 1 tablespoon mashed garlic
  • 3 tablespoons soy sauce (or to taste)
  • 2 tablespoons sesame oil
  • 1 tablespoon Aleppo pepper or chili powder
  • 1 teaspoon Black pepper
  • 2 pieces limes, quartered
  • 1 bunch scallions
Directions
  1. Make the chicken stock by browning the chicken in sesame oil and covering it with water and some seasonings
  2. Let the chicken simmer for one hour; cool and strain the stock
  3. Shred the chicken into pieces and set aside
  4. Peel the shrimps and cut off the heads and place in the stock
  5. Simmer the shrimp heads and skin in the stock for 30 minutes and strain
  6. Sprinkle the pepper on the shrimp and set aside
  7. Heat some oil in a pot and fry the shrimp for 3 minutes till pink
  8. remove the shrimp and add the onions and shredded veggies and fry for 3 minutes
  9. Add the mashed garlic and soy sauce and stir one minute
  10. Remove the veggies and add the stock and bring it to a simmer
  11. Add the rice sticks and cook in the stock for about 5 minutes
  12. Add the veggies, shrimp, shredded chicken to the noodles and adjust seasonings
  13. Serve with chopped scallions and limes
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8 Reviews

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The P. March 8, 2016
Up until recently I hadn't eaten pancit (first experienced in the Navy) in over 30 years. It was a wonderfully overdue reunion!

There are an infinite number of ways to make this dish but all have pretty much the same ingredients. I make mine the same as this recipe: cooking the pancit bihon (rice vermicelli) noodles in about 5 cups of unsalted chicken stock. The brand of noodles I use is Excellent Rice Stick Special Bihon (big shrimp on label) in a 1 lb. (454gm) pack.

I have to watch my sodium intake so I cut way back on soy sauce, use only a moderate amount of fish or oyster sauce, and add extra zing with black pepper, lemon or lime slices, and sometimes fresh chopped cilantro.

You just cannot go wrong with this dish. Everything old is new again. :)
Taste O. February 2, 2011
@AntoniaJames: Sorry for the delay in answering, I just now logged on. I used about 5 cups of stock for the pancit, using 8 ounces of rice sticks. Keep in mind that it is all a matter of personal preference, if you like your pancit drier, then reduce the stock before adding the noodles. I like mine a bit wet.
AntoniaJames January 27, 2011
Oh my, this certainly looks good. How much stock do you put in the wok? I don't see any amounts of water specified, and the amount you have after straining seems like it could vary a lot both by the size of the pot, and how much evaporates during the simmering of the chicken and then the shrimp shells. Thank you so much. I plan to make this soon! ;o)
mrslarkin January 27, 2011
This sounds really delicious!!
hardlikearmour January 27, 2011
Your photo makes me want to grab a fork!
monkeymom January 26, 2011
How great to find pancit in Beirut! Yours looks delicious.
drbabs January 26, 2011
love
lastnightsdinner January 26, 2011
This looks delicious.