Filipino Pancit (Bihon)
Whipping up a batch of Filipino pancit which gives me big sister–approved energy! (I need her tick of approval).
This classic noodle dish is beautifully simple, loaded with flavour, and once the chopping is done… it’s basically one-pot magic..
Ingredients:
- 220g vermicelli noodles (bihon)
- 1 cup sliced green beans
- 1 cup julienned carrots
- ½ chopped cabbage
- 1 brown onion, diced
- 3 cloves garlic, minced
- 2½ cups chicken or vegetable stock
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 400g chopped pork (or any protein you love)
- 1 tsp baking soda (for velveting)
- 1 tbsp Maggi seasoning
- Chopped chives, for garnish
- Lemon wedges, to finish
Method :
- Velvet your pork by mixing it with the baking soda and Maggi seasoning. This keeps the meat tender and juicy when cooked.
- Sear the pork in a hot pan until just cooked through, then set aside like the VIP it is.
- Sauté the aromatics: Add the onion and garlic to the same pan and cook until fragrant. Add the carrots, beans, and cabbage. Return the pork to the pan.
- Build the flavour: Pour in the stock, dark soy, light soy, oyster sauce, and sugar. Bring everything to a gentle boil.
- Add the noodles: Pop the bihon straight into the pot. It may look chaotic at first, but the noodles will soften, absorb the broth, and transform into silky, flavour-packed perfection.
- Finish like a pro: Add a generous squeeze of fresh lemon and scatter chopped chives over the top. Serve warm and enjoy that beautiful balance of savoury, bright, and comforting flavours.
A simple, satisfying, and proudly Filipino dish — perfect for feeding your crew with love.
