Pansit Bihon

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Servings: 4 servings Difficulty: Advanced
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Savory Filipino rice vermicelli with shredded chicken, vegetables, and crispy garlic
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Pansit Bihon

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450
Dietary:
V Vegan

Description

This classic Filipino dish, Pansit Bihon, features delicate rice vermicelli noodles tossed in a savory, aromatic broth with tender chicken, crisp vegetables, and rehydrated dried mushrooms. The flavors are deeply umami-rich, balanced by the sharpness of fish sauce and the crunch of fresh cabbage and carrots. Finished with a generous sprinkle of deep-fried garlic, this dish offers a beautiful contrast of textures. It is a comforting, home-style meal that brings warmth to any dinner table. Perfect for weeknight dinners or family gatherings, it is simple to prepare yet delivers restaurant-quality taste. Whether you are a fan of Asian cuisine or just looking for a satisfying, easy-to-make main course, this recipe is a delightful choice that uses pantry staples to create something truly special.

Directions

  1. Soak dried mushrooms and rice vermicelli in separate bowls of hot water for 20 minutes.
  2. Drain the rice vermicelli. Remove tough stems from mushrooms and slice caps into thin strips.
  3. In a soup pot or deep skillet, heat 1 tablespoon of oil over medium heat.
  4. Sauté minced garlic and chopped onion until tender but not browned.
  5. Add chicken pieces and water to the pot.
  6. Cover and simmer for about 20 minutes, or until the chicken meat falls away from the bones.
  7. Remove chicken from the broth and shred the meat.
  8. Chill the broth to remove fat, or degrease the warm broth if proceeding immediately.
  9. Combine the defatted broth with fish sauce and bring to a boil.
  10. Add the drained rice vermicelli and simmer for about 5 minutes until most liquid is absorbed.
  11. In a small heavy skillet, heat remaining oil and deep-fry half of the minced garlic until pale golden.
  12. Remove fried garlic and drain on paper towels, reserving the garlic oil.
  13. Heat 2 tablespoons of the reserved garlic oil in a wok or skillet over medium-high heat.
  14. Stir-fry diced chorizo until heated through.
  15. Add julienne carrots and fry until almost crisp-tender.
  16. Add shredded cabbage and sliced mushrooms; stir-fry until cabbage is almost crisp-tender.
  17. Stir in the shredded chicken into the vegetable mixture.
  18. Gently fold the vegetable and chicken mixture into the simmering noodles.
  19. Arrange the noodle mixture on a serving platter and surround with hard-cooked egg quarters.
  20. Sprinkle the deep-fried garlic generously over the noodles before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 4g20%
Cholesterol 150mg50%
Sodium 450mg19%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 4g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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