Exploring Pinoys Pancit Bihon

Pancit (Tagalog pronunciation: [panˈsɪt] pan-SIT), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients.[1][2][3] Most pancit dishes are characteristically served with calamansi, as its freshly-squeezed juice may be used for additional seasoning.[1][4]

Noodles were introduced to the Philippines by Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences.[2][3] There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papayamung bean sprouts, bamboo shoots, or seaweed.[1]

Pancit Bihon

Pancit dishes are generally named after the types of noodles used. The most commonly used noodles are canton (egg noodles, usually round), bihon (rice vermicelli), lomi (thick egg noodles), miki (soft yellow egg noodles, usually square in cross-section), misua or miswa (wheat vermicelli), palabok (yellow cornstarch noodles), sotanghon (glass noodles), and odong (yellow flour noodles). They can also be named after their method of cooking, their origin, and their main ingredients.[2][7][8]

Easy one-pan Pancit Bihon recipe made with rice vermicelli noodles, succulent chicken, and mixed …
  • 300 gram Chicken thigh (About 10.5oz, Chicken thigh or breast, cut small pieces)
  • 200 gram Rice vermicelli (About 7oz, Bihon or thin rice sticks )
  • ½ Onion (Cut thin slices)
  • 3 cloves Garlic (Finely chopped)
  • 1 Carrot (Julienne, cut thin slices)

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