Pancit Bihon May Sabaw Recipe
Filipino Noodles
Pancit Bihon May Sabaw is a popular Filipino noodle dish that combines the savory flavors of stir-fried rice noodles (bihon) and a delicious broth (sabaw). This comforting dish is often served at celebrations, gatherings, or just as a hearty meal for the family. Whether you’re familiar with this dish or a first-timer, this easy-to-follow recipe will guide you through each step to make a delicious bowl of Pancit Bihon May Sabaw.
What is Pancit Bihon May Sabaw?
Pancit Bihon May Sabaw is a Filipino noodle dish made with thin rice noodles called bihon, combined with a flavorful broth made from chicken or pork, vegetables, and sometimes shrimp. The dish is often prepared with a Pancit Bihon May Sabaw Recipe variety of vegetables such as carrots, cabbage, and green beans, and is seasoned with fish sauce, soy sauce, and other spices for added depth of flavor. The “sabaw” (soup or broth) in this recipe is what sets it apart from the stir-fried version of Pancit Bihon, adding a comforting element to the dish.
Ingredients for Pancit Bihon May Sabaw
To prepare this savory Pancit Bihon May Sabaw, gather the following ingredients:
For the Broth (Sabaw):
- 1 whole chicken (cut into parts) or 300g pork belly
- 5-6 cups of water (or chicken stock for more flavor)
- 2 cloves garlic (minced)
- 1 medium onion (sliced)
- 1 thumb-sized piece of ginger (sliced)
- 2 tbsp fish sauce
- Salt and pepper to taste
For the Pancit Bihon:
- 250g bihon noodles (rice noodles)
- 1 carrot (julienned)
- 1/2 cup green beans (cut into 1-inch pieces)
- 1/2 small cabbage (chopped)
- 1/2 cup shrimp (optional, peeled and deveined)
- 1/2 cup cooked chicken or pork (shredded, if using)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp cooking oil
- 2-3 tbsp green onions (chopped)
- Lemon or calamansi for garnish
Make Pancit Bihon May Sabaw
Follow these steps to make your own delicious Pancit Bihon May Sabaw:
Prepare the Broth (Sabaw)
Cook the meat: In a large pot, add water, chicken (or pork), garlic, onion, and ginger. Bring to a boil over medium-high heat, then lower the heat and let it simmer for about 45 minutes to an hour to extract the flavors.
Season the broth: Add fish sauce, salt, and Pancit Bihon May Sabaw Recipe pepper to taste. Stir occasionally, and let it simmer for an additional 10-15 minutes. If you’re using chicken, ensure the meat is cooked through and tender.
Prepare the Vegetables and Noodles
Soak the noodles: Place the bihon noodles in a bowl of warm water for 10-15 minutes or until soft. Drain the noodles and set them aside.
Prepare the vegetables: While waiting for the noodles, julienne the carrots, chop the cabbage, and slice the green beans into bite-sized pieces. If you’re using shrimp, peel and devein them.
Stir-Fry the Pancit Bihon
- Heat the oil: In a separate pan, heat 1 tablespoon of cooking oil over medium heat.
- Stir-fry the vegetables: Add the carrots, green beans, and cabbage to the pan. Stir-fry for 3-5 minutes until the vegetables are tender but still crisp. If you’re using shrimp, add them to the pan and stir-fry until pink and cooked through.
- Add the noodles: Add the soaked bihon noodles to the pan and stir gently. Add the soy sauce and oyster sauce (if using). Toss the noodles to ensure they are evenly coated with the sauce.
Combine the Noodles with the Broth
Add the broth: Pour the prepared broth into the pan with the noodles and vegetables. Mix everything thoroughly to combine the flavors.
Simmer: Let the pancit bihon simmer in the broth for 5-10 minutes until the noodles absorb the flavors. Adjust the seasoning if needed, adding more salt or fish sauce to taste.
Garnish and Serve
Garnish: Once the Pancit Bihon May Sabaw is cooked, transfer it to serving bowls. Garnish with chopped green onions and a squeeze of lemon or calamansi for extra freshness.
Serve: Serve hot, and enjoy your savory, comforting Pancit Bihon May Sabaw with your family or guests.
Pancit Bihon May Sabaw: Helpful Tips and FAQs
Q: Can I use other types of noodles for this recipe?
A: While bihon noodles are traditional for Pancit Bihon, you can also use other rice noodles, such as sotanghon (mung bean noodles), for a different texture.
Q: What’s the best meat for Pancit Bihon May Sabaw?
A: Chicken is the most commonly used meat in Pancit Bihon May Sabaw, but pork belly or even shrimp can be great alternatives, depending on your preference.
Q: Can I make this dish ahead of time?
A: Yes, Pancit Bihon May Sabaw can be made ahead of time and stored in the fridge for up to 2-3 days. Reheat with additional broth if needed to keep it moist.
Q: What should I serve with Pancit Bihon May Sabaw?
A: This dish is filling on its own, but you can pair it with some traditional Filipino sides like lumpia (spring rolls) or a simple salad.