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Wide ceramic platter of Filipino pancit bihon: glossy thin rice vermicelli noodles tossed with whole shrimp, chicken strips, cabbage ribbons, carrot matchsticks and green beans, garnished with sliced scallions and lemon wedges, on a wooden table

Filipino Pancit Bihon

Thin rice vermicelli soaked, then finished in seasoned chicken broth with chicken, shrimp, cabbage, carrots, and green beans, seasoned with soy sauce, fish sauce, and black pepper, and served with lemon wedges and scallions. The noodles cook in the broth, not plain water, so every strand is flavored.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz (227 g) dried rice vermicelli (bihon)
  • 2 1/2 cups (600 ml) low-sodium chicken broth plus more as needed
  • 2 tablespoons neutral oil with a high smoke point avocado, grapeseed, or peanut, divided
  • 6 oz (170 g) boneless skinless chicken thigh or breast sliced into thin strips
  • 6 oz (170 g) medium shrimp peeled, deveined, and patted dry
  • 1 medium yellow onion about 6 oz (170 g), thinly sliced
  • 4 cloves garlic finely minced
  • 1 medium carrot about 4 oz (115 g), cut into thin matchsticks
  • 2 cups (140 g) green cabbage cut into thin ribbons
  • 4 oz (115 g) green beans trimmed and cut into 1-inch pieces (or a handful of snow peas)
  • 3 tablespoons soy sauce plus more to taste
  • 1 tablespoon fish sauce (patis) plus more to taste
  • 1/2 teaspoon ground black pepper plus more for serving
  • 2 scallions thinly sliced
  • 1 lemon cut into wedges (calamansi if you can get it)
  • crushed chicharon (pork rinds), wedges of hard-boiled egg, extra sliced scallions optional garnishes

Method
 

  1. Soak the noodles: put the rice vermicelli in a large bowl, cover with lukewarm water, and soak for 8 to 10 minutes, until pliable but still firm in the center — they finish cooking in the broth later. Drain well. Noodles soaked to full softness now will turn mushy in the pan, so err on the firm side.
  2. Sear the chicken and shrimp: heat a wok or a large, wide skillet over medium-high heat. Add 1 tablespoon of the oil, then the chicken in a single layer. Cook for 2 to 3 minutes until lightly golden and just cooked through; move it to a plate. Add the shrimp and cook 1 to 2 minutes, just until pink and curled. Add them to the plate with the chicken, leaving any flavored oil behind.
  3. Build the aromatic base: add the remaining 1 tablespoon oil to the pan. Add the onion and cook for 2 minutes until softened at the edges. Add the garlic and stir for 30 seconds, just until fragrant — garlic goes bitter if it browns hard here.
  4. Cook the vegetables in stages: add the carrot and green beans first and stir-fry for 2 minutes. Add the cabbage and toss for 1 more minute. The vegetables should be bright and crisp-tender; they soften a little more when the noodles and broth go in, so pull them back now rather than cooking them through.
  5. Season the broth, then add the noodles: pour in the chicken broth, soy sauce, fish sauce, and black pepper. Bring it to a lively simmer and taste — it should be a little saltier than the finished dish. Add the drained noodles and toss with tongs, lifting and turning so every strand meets the broth. Cook for 3 to 4 minutes, tossing often, until the noodles have absorbed the liquid and turned supple and glossy. If the pan dries out before the noodles soften, splash in broth 1/4 cup at a time.
  6. Bring it together and serve: return the chicken, shrimp, and any juices to the pan and toss for 1 minute to warm through. Taste and adjust: more fish sauce for salt and depth, more soy sauce for color. Pile the pancit onto a warm platter, scatter the scallions over the top, and serve right away with lemon wedges and extra black pepper.