Next Level Pancit Bihon

Pancit bihon is a Filipino staple. You actually always see it during merienda, in office meetings, in celebrations, or even at home. We always have noodles in every birthday celebration because it signifies long life. These noodle dishes are usually sweet spaghetti, pancit canton, or pancit bihon.

I’ve tried several pancit bihon recipes in the internet, but a lot of them are always lacking in taste or that umami flavor. Usually, these pancit bihon recipes would cook the noodles in a mixture of soy sauce, oyster sauce, chicken cube, and sugar. Even then, I still find the noodles in the pancit bihon lacking in flavor.

So, I tried my tried and tested shrimp broth recipe in cooking the pancit bihon noodles, and it took my pancit bihon to the next level. Yummy! Shrimp broth is the key. Here’s a short video for easy reference:

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What I love about pancit bihon is that you can use whatever vegetables you have on hand, but the usual vegetables are green beans, cabbage, and carrots. I also add onions and garlic. I grate my carrots just because it’s easier than cutting carrots. You see, I’m a mom just trying to put food in the table. I’m not a chef being paid to prepare food in a restaurant. Although my knife skills standards are lower, my taste palates are elevated and can tell when the food is good or not.

This pancit bihon recipe will take your pancit bihon to the next level. It’s a little bit more work than the usual, but if you have the time and the shrimp, you should definitely do this. Enjoy!

Next Level Pancit Bihon

The shrimp broth in this recipe will take your pancit bihon to the next level.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings 4 people

Ingredients

  

• handful green beans
• 1/8 head cabbage chopped
• 2 pcs carrots grated
• 1/2 pc onion roughly chopped
• 6 pcs garlic cloves minced
• olive oil and butter as needed
• salt and pepper to taste
• 1/2 kilo shrimp peeled
• 5 cups water
• 10 oz rice vermicelli noodles

Instructions

 

• Peel the shrimp. Place the shrimp peels in a sauce pan.
• Heat the pan. Add butter and olive oil. Smash the shrimp peels so that the shrimp juices (especially in the head) will be thoroughly squeezed. Add a little bit of salt and pepper.
• Add 5 cups of water to make shrimp broth. Stir, boil, then let simmer.
• Cut your vegetables (onions, garlic, green beans, cabbage, carrots). Place the vegetable peels in the simmering shrimp broth.
• In another pan, add butter or olive oil. Stir fry the veggies one by one (except the cabbage), adding a little bit of salt each time to layer the flavors. Remove from pan.
• Half-cook the shrimp, add salt and pepper. Remove from pan.
• Strain the shrimp broth into the pan where you stir fried the veggies and shrimp.
• Add the rice vermicelli noodles. Cook until soft. Add salt and pepper to taste.
• Add cabbage and shrimp (so the shrimp can finish cooking).
• Add remaining stir-fried veggies.
• Serve.