Saturday, August 23, 2008

Pancit Bihon Guisado Recipe (Rice Stick Noodles with Vegetables)

This dish is commonly served during family celebrations and even in small catering stores as merienda. The first time I cooked this was really quite a disaster but thanks to my mother-in-law (she was good in cooking) at least I am confident and satisfied now in preparing it.


  • 4 tablespoon cooking oil
  • 3 cloves garlic, minced
  • 1 large onion, minced
  • 1/2 kilo rice stick noodles (bihon)
  • 1 medium sized chicken breast, boiled & shredded
  • 1 cup uncooked shrimps, shelled and de-veined (optional)
  • 1/4 kilo pork pigue or kasim, diced
  • 3 pieces cooked chicken liver, sliced
  • 1 small cabbage, shredded
  • 1 medium carrot, julienned
  • 1 gm. chicharo, removed sidings
  • 1 bundle kintsay, sliced thinly
  • 2 cups chicken broth
  • 1/2 cup soy sauce
  • Fish sauce and pepper to taste

Cooking procedures:

Soak the rice stick noodles in water in a clean basin to soften. In a large frying pan, sauté garlic and onion then add pork, chicken, liver and shrimps with few of fish sauce to taste for about 2 minutes. Add 1 cup of chicken broth, ½ cup of soy sauce and the rice stick noodles. Mix constantly and before the noodles are cooked add the vegetables. Add broth as needed. Continue mixing until the noodles and vegetables are cooked. Add fish sauce and pepper to taste. Serve hot with calamansi and puto.


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