How to Make Pancit Bihon (Filipino Rice Noodles) (2024)

Why It Works

  • Quickly sautéing the garlic, onions, carrots, and snow peas together ensures a crisp texture.
  • Finishing with soy sauce, fish sauce, and oyster sauce seasons the dish without oversalting it.

Pancit—a noodle dish with vegetables, seafood, and/or meat—is everyday fare in the Philippines, but it's also commonly served at birthdays, holidays, and celebrations since noodles symbolize long life. The word "pancit," which means noodles in Tagalog, is derived from “pian e sit,” in Hokkien, a language that originated in southeastern China, and a rough translation is “conveniently-cooked food.” Panciterias were arguably the first restaurants in the Philippines, where Chinese traders hawked ready-to-eat noodles to a clientele consisting primarily of farm laborers in need of a quick, nourishing meal.

How to Make Pancit Bihon (Filipino Rice Noodles) (1)

Pancit comes in many forms, and the names of the dishes typically indicate the type of noodle used, the place of origin, the other ingredients, and/or the method of eating it. For example, pancit Malabon, which features an assortment of seafood, is named after a coastal city in Metropolitan Manila. Pancit palabok is served with a shrimp-infused annatto sauce and liberally topped with crushed chicharon, shrimp, pork, and sliced hard-boiled eggs. Pancit Molo, a dumpling soup that uses wonton wrappers, is named after the district of Molo in Iloilo City where a large community of Chinese settlers resided during the Spanish colonial period. And, pancit habhab is served on a banana leaf that also doubles as a utensil.

Pancit bihon, made with bihon noodles (also known as rice vermicelli), is one of the most common pancit iterations you’ll find on the archipelago. What makes this pancit so popular is the simplicity of its ingredients and the cooking process—a combination of shredded chicken, cabbage, wood ear mushrooms, snow peas, carrots, shrimp, pork, and/or quail eggs is tossed with rice vermicelli, chicken stock, and soy sauce.

For my version, I simmer chicken thighs with water to yield both shredded chicken and stock. I then stir-fry garlic, onions, carrots, and snow peas in a wok, add my noodles and stock, and cook until the noodles are soft. To finish, I simply mix in the shredded chicken and an ultra-savory combination of soy sauce, fish sauce, and oyster sauce. This easy, delicious dish is suitable for any day of week and for any occasion.

Recipe Details

Pancit Bihon (Filipino Rice Noodles)

Prep20 mins

Cook70 mins

Total90 mins

Serves4 servings

Ingredients

  • For the Chicken:
  • 1 3/4 pounds (795g) bone-in, skin-on chicken thighs
  • For the Pancit Noodles:
  • 1 tablespoon (15ml) canola oil
  • 7 medium garlic cloves, minced
  • 1/2 medium red onion (about 4 ounces; 115g), finely diced
  • 2 medium carrots (about 6 ounces; 170g), peeled and grated on large holes of box grater
  • 4 ounces (115g) snow peas, stem ends trimmed and strings removed
  • 8 ounces (225g) rice vermicelli noodles (see notes)
  • 2 tablespoons plus 2 teaspoons (40ml) oyster sauce
  • 2 tablespoons (30ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti
  • 1 tablespoon (15ml) fish sauce
  • 1 scallion, ends trimmed and sliced thinly on a bias, for garnish
  • Calamansi halves, for serving (see notes)

Directions

  1. For the Chicken: Fill a 4-quart saucepan halfway with water. Bring to a boil over high heat. Add chicken thighs, return to a boil, partially cover with lid, then lower heat to maintain a simmer. Cook, until chicken is tender and falling away from the bone, about 40 minutes.

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  2. Using tongs, transfer chicken thighs to a rimmed baking sheet or platter and set aside until cool enough to handle, about 10 minutes. Strain remaining liquid through a fine-mesh strainer set over a large heatproof bowl; set aside (you should have about 1 1/2 quarts; 1.4L). Once chicken is cool, finely shred chicken using two forks; discard skin and bones. Set aside.

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  3. For the Pancit Noodles: In a wok, heat oil over high heat until shimmering. Add garlic and onions and cook, stirring frequently, until softened and light brown in color, about 2 minutes.

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  4. Add carrots and snow peas and cook, stirring frequently, until vegetables have brightened in color and are crisp-tender, about 2 minutes. Scrape stir-fried vegetables into a medium heatproof bowl; set aside.

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  5. Add 1 quart (1L) of the reserved broth to the wok and bring to a boil over high heat. Add rice noodles, stirring to ensure that noodles are wet. Cook, stirring frequently, until noodles soften and turn translucent, about 3 minutes; if noodles appear dry, add more stock in 1/4 cup (60ml) increments.

    How to Make Pancit Bihon (Filipino Rice Noodles) (6)

  6. Return stir-fried vegetables to wok along with shredded chicken and mix well. Lower heat to maintain a simmer. Add oyster sauce, soy sauce, and fish sauce, and stir until sauces are fully incorporated and noodles are coated in a saucy glaze.

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  7. Garnish with scallions. Serve immediately with calamansi halves (or serve with a small dish of citrus juice alongside; see note).

Special Equipment

Wok, 4-quart saucepan

Notes

Rice vermicelli noodles can be found in Asian markets, specialty grocery stores, and online. I recommend the brand, Excellent, which contains rice flour, cornstarch, and water.

Calamansi is difficult to source fresh in the US, but occasionally Filipino groceries located in California or Florida will have them. If you can't find fresh calamansi, you can serve the pancit with a small dish of either calamansi juice (we prefer frozen, as it has a better flavor than bottled options), or a mixture of one part freshly squeezed lemon juice to one-half part freshly squeezed lime juice to one-quarter part granulated sugar (by volume).

Make-Ahead and Storage

The chicken can be prepared in advance and refrigerated for up to 5 days.

Pancit bihon can be refrigerated in an airtight container for up to 5 days.

How to Make Pancit Bihon (Filipino Rice Noodles) (2024)

FAQs

What is pancit bihon made of rice noodles? ›

Pancit bihon is a classic Filipino dish of stir-fried rice noodles, crunchy veggies, pork, and a savory sauce. This recipe is worthy of a celebration but easy enough for a family dinner.

What is a well known noodle in the Philippines as bihon? ›

Bihon is one of the most popular types of noodles in the Philippines. Introduced by the Chinese, bihon stems from “bi,” which means rice, alluding to this type of noodle's main ingredient. The noodle sticks are made of only rice flour and water that are formed into thin strands then dried.

What is the Filipino dish pancit made of? ›

Pancit is a Filipino dish. There are many different types of pancit, but it always features rice noodles and vegetables (and often meat, such as pork or chicken).

What is the difference between pancit and bihon? ›

The difference between the dishes is the type of noodle used. Pancit bihon includes a thin translucent rice noodle while pancit canton incorporates an egg noodle, similar in appearance to the familiar spaghetti noodle.

What is the English name for bihon? ›

The most commonly used noodles are canton (egg noodles, usually round), bihon (rice vermicelli), lomi (thick egg noodles), miki (soft yellow egg noodles, usually square in cross-section), misua or miswa (wheat vermicelli), palabok (yellow cornstarch noodles), sotanghon (glass noodles), and odong (yellow flour noodles).

What is Pancit Bihon best paired with? ›

I like my shrimp pancit bihon served with calamansi or lime. I also add a few drops of patis (fish sauce) when I am about to eat. It will be best if pancit bihon is eaten along with lumpiang shanghai. They make a good pair, in my opinion.

Is Sotanghon noodles same as bihon? ›

Where the more popular pancit bihon (bee-hon) is made with rice noodles, sotanghon (so-tahng-hon) is made with glass noodles (or cellophane noodles or bean thread noodles). They are thin and translucent, often made with mung bean starch with a chewy, springy texture when cooked.

What brand of noodles are used for pancit? ›

NOODLES: Traditionally, pancit is made with vermeclli rice noodles. The great thing about most rice noodles is that they simply need to soak rather than boil so it saves some time! That being said, you could use udon noodles, chow mein or pancit canton noodles if you can find them.

Is Pancit Bihon high in carbs? ›

The noodles are high in carbs that are easily broken down to become sugar, and the meal is high in sodium or salt. Opt for the thinner rice noodle version, the pancit bihon guisado, which has less carbs than the canton noodles.

What is the English name for pancit? ›

What is the english of pancit? Pancit is translated to “noodles” in English.

How to keep pancit from spoiling? ›

As previously mentioned, when stored in an airtight container, Pancit can comfortably last for 2-3 days in the refrigerator. This method retains the freshness of ingredients like snap peas, green beans, and bell peppers.

Is pancit made of flour? ›

Pancit noodles is a popular Filipino dish of Chinese origin. It is made of dried flour noodles and at first glance, one may conflate it with chow mein, but major differences between the two dishes are its method of preparation and ingredients.

How long does pancit bihon last? ›

Pancit bihon can be refrigerated in an airtight container for up to 5 days.

What is another name for pancit noodles? ›

There are two styles of Pancit-Pancit Canton and Pancit Bihon. The main difference is the noodle type. While Pancit Canton uses a lo mein style noodle made of wheat flour, Pancit Bihon favors use of thin rice noodles, sometimes called rick stick or rice vermicelli.

How much is pancit bihon? ›

Pancit Bihon
Product pricePHP 500.00
Additional options total:PHP 0.00
Order total:PHP 500.00

Are bihon and vermicelli the same? ›

Pancit bihon (or pancit bihon guisado) is a general term for rice vermicelli dishes with a mixture of stir-fried shrimp, meat (usually pork or chicken) and various vegetables cooked in an adobo-style sauce with garlic, black pepper, soy sauce, patis (fish sauce), and other spices to taste.

Is pancit canton made of rice? ›

Canton is a type of pancit noodle made using wheat flour and eggs. They're pretty similar to spaghetti noodles, just a little bit more flimsy.

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