Pansit Bihon

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.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 450

Dietary: 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.

Read it online: https://www.chefs-mate.com/recipe/pansit-bihon/