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Pancit Bihon

Demonstrated by: Caesar Pacis.
Taste of Waipahu on October 16, 2002.



Pancit Bihon

  • 2 pkg (8 oz size) bihon (rice sticks)
  • 1/2 lb belly pork
  • 1/3 lb chicken breast
  • 2 larp chong (Chinese sweet sausage)
  • 2 tablespoons salad oil
  • 4 cloves garlic, chopped
  • 1/2 medium onion, sliced
  • 1/3 lb medium shrimp, shelled and sliced
  • 1 cup sliced Chinese peas
  • 1 cup shredded cabbage
  • 1/2 cup julienne carrots
  • 1/2 cup julienne celery
  • 10 dried shiitake mushrooms, soaked and sliced
  • 1/4 cup soy sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14 1/2 oz) chicken broth
  • 1 block (7 oz) kamaboko (steamed fish cake), chopped
  • Chopped green onions
  • Kalamansi (Filipino limes) wedges
  • Patis (clear fish sauce) or soy sauce


Soak bihon in water for 15 minutes. Drain and cut into 6-inch lengths. Cook pork, chicken, and larp chong separately in water for 10 minutes. Discard broth and thinly slice the meats. In a skillet or wok, heat oil. Sauté garlic and onion. Add meats; stir-fry for 5 minutes. Add shrimp; stir-fry for 1 more minute. Add Chinese peas, cabbage, carrots, celery, and mushrooms; cook for 2 minutes. Add soy sauce, salt, and pepper. Add broth and bring to a boil. Add bihon and cook for 3 minutes, tossing until well mixed. Add more broth if mixture is too dry. Place on a platter; garnish with kamaboko and green onions. Serve with kalamansi, patis, or soy sauce if desired. Makes 10 servings.


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