Pancit Bihon Guisado
(pahn-SIT BEE-hon gee-SAH-doh)
Baon: Tupperware Memories & The Packed Lunch
This is the undisputed king of the Tupperware lunch. For a first-generation kid, opening leftover pancit in the cafeteria is a sensory bridge straight to home. To replicate that exact flavor your grandmother achieved over a massive Sunday wok, you have to abandon the Western instinct to boil noodles in plain water. Rice vermicelli is a sponge. The only secret that matters is building an intensely savory, pork-laced broth directly in the pan and letting the dry noodles drink it all up.
Before you start
Tame the dry noodles.
Soak the dry bihon in warm water for just five minutes before cooking, draining them well and cutting the nest in half with scissors so you aren't wrestling with impossibly long strands in the wok.
Ingredients
- dried rice stick noodles (bihon)8 oz
- vegetable oil2 tbsp
- onion1 med
- garlic cloves6 med
- pork belly or boneless pork chops1/2 cup
- cooked chicken1 cup
- Chinese sausage (lap cheong)1 med
- carrot1 large
- snap peas1 cup
- green cabbage3 cup
- chicken broth4 cup
- soy sauce1/4 cup
- oyster sauce2 tbsp
- fish sauce1 tbsp
- black pepper1 tsp
- lemons or limes2 med
Method
- 01
Render the pork and aromatics.
Heat the oil in a large wok or deep skillet over medium-high heat, add the pork and Chinese sausage, and cook until the fat renders and the meat browns, about 4 minutes. Toss in the onion and garlic, stirring until deeply fragrant.
- 02
Sauté the vegetables just until bright.
Add the shredded chicken, carrots, and snap peas, stirring for 2 minutes before folding in the cabbage until it barely begins to wilt.
- 03
Remove the solid ingredients from the wok.
Using a slotted spoon or tongs, transfer all the meat and vegetables to a bowl, leaving the rendered fat and browned bits behind in the pan so the vegetables don't turn into gray mush.
- 04
Build the master broth.
Pour the chicken broth, soy sauce, oyster sauce, fish sauce, and black pepper into the empty wok and bring to a rolling boil. Taste it—it should be aggressively seasoned and slightly too salty, which is exactly what you want before the noodles go in.
- 05
Submerge the noodles to absorb the liquid.
Drop the drained noodles directly into the boiling broth, continuously tossing them with tongs for 5 to 7 minutes until they plump up, darken in color, and nearly all the liquid evaporates.
- 06
Reunite the meat and vegetables with the noodles.
Once the wok is mostly dry, dump the reserved meat and vegetables back in, tossing vigorously for 2 minutes to distribute everything evenly and heat it all through.
- 07
Garnish with citrus and serve.
Transfer the massive mountain of noodles to a platter, hit it with extra black pepper, and serve immediately with plenty of citrus wedges on the side to cut through the rich oils.
Notes
Embrace weeknight shortcuts.
If you don't have time to chop cabbage or roast a chicken, a bag of pre-shredded coleslaw mix and a store-bought rotisserie chicken work flawlessly without sacrificing the soul of the dish.
The sponge effect is non-negotiable.
Do not boil these noodles in plain water beforehand. Cooking them entirely within the master broth is the fundamental technique that separates real deal pancit from bland imitations.
From Cook Filipino in America.