Special Bihon Guisado

We had our ramen and pasta, but what’s really your fave Meryenda? If Bihon is your answer, then Bihon is what we’ll cater to!

You might’ve already tried cooking Bean Sprout Ramen and Creamy Vegeroni Pasta, but our dish today is more local and fond to the Filipinos’ hearts, especially that it is more often served every three in the afternoon, and sometimes dinner. Apart from that, our Bihon is barely absent in barrio fiestas and other celebrations. Wondering why? Read on. 

Background

Today’s serving is a type of Pancit, which we all know is often attributed to “long life.” Though there has not been scientific evidence yet that Pancit does assure long life to its eaters, it has continued to thrive in Filipino kitchens served to natives and foreigners alike.

Do you know that this has been brought to us by the Chinese? In fact, the name itself comes from the Chinese term “pian e sit,” which is synonymous with “fast food” as it is “food that is conveniently served.” This connects to the fact that Pancit was the first-ever take-out food back in the Spanish era. Since then, more and more variants and names have emerged, and one of them is Pancit Bihon Guisado. 

How many Pancit varieties are there?

That’s quite a challenge answering! We’re familiar with Bihon, Miki, Sotanghon, Lomi, and Palabok, but there are types named after its origin (Malabon), color (Pancit puti), and many more. Answering the question, there are more than 50 variants all over the Philippines!

What is Bihon made of?

The noodles themselves of our yummy Meryenda and celebration fixture are made of rice. This is cooked with vegetables and meat (often chicken or Chinese Longganisa), and squeezed Calamansi on top!

Cooking Tips

• Want to know a secret to make our Bihon more flavorful? If you’ve already watched the video, you might have noticed we boiled the water where we have sautéed the vegetables and chicken.
• If you want your Bihon saved for later, you can slide it in the fridge and reheat it before eating. The key to extending its shelf life is not covering its container lid and immediately refrigerating even if it’s still hot.

Getting you hungry, let’s get cooking!

Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below:

Print Recipe

Special Bihon Guisado

Today's serving is a type of Pancit, which continued to thrive in Filipino Kitchens.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Main Course

Cuisine: Asian, Filipino

Servings: 6

Ingredients

• Crushed garlic
• Chopped onion
• Green beans
• Cabbage
• Carrots
• Celery
• Chicke cube
• Soy sauce
• Oyster sauce
• Cooking oil
• Crushed pepper
• Chicken meat

Instructions

• In a large cooking pot sauté garlic & onion.
• Add the chicken and let it cook for about 2-3 minutes.
• Add soy sauce and carrots. Let it simmer for 2 minutes
• Add cabbage and green beans.
• Once cooked, set this aside first.
• Cook the bihon (noodles/ rice sticks) in boiling water*.
• When cooked, add the sautéed ingredients. Mix thoroughly.
• Transfer to a serving plate, and enjoy!

Video

• Creamy Vegeroni Pasta
• Tom Yum Pork Vegetables
• Pork Belly Dinuguan With Gata
• Macaroni Soup
• Pinakbet

Watch the video below where we walk you through every step of this recipe. Check out our collection of recipes on Youtube, Facebook or on our Instagram.

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