Pancit Bihon (
aka Bijon) is the type with which foreigners usually associate the word "
pancít": very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables. The exact Bijon composition depends on someone's recipe but usually, Chinese sausage and cabbage are the most basic ingredients in a pancit bihon.
Ingredients * 1 lb boneless skinless chicken breast or boneless skinless chicken thigh
* 1 lb lean pork, fat trimmed
* 1 lb small shrimp, shelled
* 3 cloves garlic, minced
* 1 small onion, thinly sliced
* 1/2 Chinese cabbage, thinly sliced
* 3 carrot, julienned
* 1/4 cup sesame oil or vegetable oil (may be substituted)
* 3 tablespoons soy sauce
* 1/2 teaspoon salt
* 1 teaspoon pepper
* 1 lb rice noodles (or bean threads)
Directions:
1. start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
2. bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
3. remove from heat; shred the meat into small pieces- reserve the water.
4. (a sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
5. heat oil in a large, wide saute pan.
6. saute garlic and onion in oil until onion is translucent.
7. add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
8. over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
9. stir fry for an additional 2 minutes.
10. reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
11. if the mixture seems dry, add more broth.
