Filipino Food for Parties: Pancit Bihon

Pancit bihon is a Filipino rice-noodle stir-fry with chicken, shrimp, vegetables, and a savory broth-and-soy sauce. It is a popular party-style main dish because it makes a generous platter, can be prepared in one pan, and tastes good warm or at room temperature; versions vary by household and region.

Ingredients

1 lb (450 g) dried bihon rice noodles
12 oz (340 g) boneless, skinless chicken breast or thighs, cut into thin strips
8 oz (225 g) peeled, deveined shrimp, thawed if frozen
2 tbsp (30 ml) neutral oil, such as canola oil
1 medium yellow onion (about 150 g), thinly sliced
4 garlic cloves (about 12 g), finely chopped
2 medium carrots (about 180 g), cut into thin matchsticks
1 cup (100 g) green beans, trimmed and sliced diagonally
4 cups (280 g) thinly sliced green cabbage
2 cups (480 ml) low-sodium chicken broth
1/4 cup (60 ml) soy sauce
1 tbsp (15 ml) fish sauce
1/2 tsp (1 g) ground black pepper
1/2 tsp (3 g) fine salt, plus more only if needed
2 tbsp (30 ml) calamansi juice, or lime juice as a substitute
1/2 cup (25 g) sliced scallions
1 large lemon (about 150 g), cut into wedges for serving

Instructions

Soak the noodles. Put the dried bihon in a large bowl and cover with warm water. Soak for 8 to 10 minutes, or until flexible but still a little firm in the center. Drain well and set aside. Avoid soaking until completely soft; the noodles will finish cooking in the broth. This soak is included in the 30-minute prep time.
Prepare the sauce and ingredients. While the noodles soak, combine the chicken broth, soy sauce, fish sauce, black pepper, and salt in a measuring jug. Cut the chicken and vegetables, and pat the shrimp dry. Have everything within reach before heating the pan, since the cooking moves quickly.
Heat the pan and cook the chicken. Heat the oil in a large wok or wide, deep skillet over medium-high heat for about 2 minutes. Add the chicken in an even layer and cook for about 6 minutes, turning the strips so they brown on more than one side. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Transfer the cooked chicken to a clean plate.
Cook the shrimp. Add the shrimp to the same pan and cook for about 3 minutes, turning once, until opaque and curled. Check the center of a large shrimp with a food thermometer; the safe minimum internal temperature is 145°F (63°C). Transfer the shrimp to the plate with the chicken. If the pan is crowded, cook the shrimp in a single layer so it cooks evenly.
Soften the vegetables. Add the onion, garlic, carrots, and green beans to the pan. Stir-fry for about 3 minutes, then add the cabbage and cook for 1 more minute. The vegetables should be bright and beginning to soften, not limp. If browned bits stick to the pan, they will loosen when you add the broth mixture.
Add broth and noodles. Pour in the broth mixture and bring it to a steady simmer. Add the drained noodles and toss with tongs, lifting and turning them so they take up the liquid. Cook for about 8 minutes, tossing often. If the pan looks dry while the noodles are still firm, add warm water or broth 2 tablespoons (30 ml) at a time.
Finish the pancit. Return the chicken and shrimp, along with any juices on the plate, to the pan. Add the calamansi juice and toss for 2 minutes, until the noodles are tender and the proteins are hot throughout. Taste a noodle and adjust the salt or calamansi if needed. Take care not to keep cooking once the liquid has been absorbed, or the noodles can turn mushy.
Garnish and serve. Turn off the heat and fold in most of the scallions. Transfer the pancit to a large serving platter, scatter the remaining scallions over the top, and arrange lemon wedges around the edge. Serve warm, with extra citrus for guests who like a brighter finish.

Tips

Choose the right noodles. Look for dried bihon, also sold as Filipino rice sticks or rice vermicelli, in an Asian grocery store. If you can only find thin rice vermicelli, follow the package’s soaking directions and check it early; very fine noodles soften faster and can break if over-soaked.
Use calamansi if available. Calamansi is a small, tart citrus fruit common in Filipino cooking. Bottled calamansi juice works too; lime juice is a practical substitute, though it gives the noodles a sharper, less floral citrus flavor. Add the juice near the end so its fresh taste remains noticeable.
Keep the pan roomy. A 12-inch (30 cm) skillet or wok is helpful for a full batch. If your pan is smaller, cook the chicken and shrimp in batches and combine everything in a large pot for the noodle step. Crowding the proteins can make them steam instead of brown.
Season gradually. Broth, soy sauce, and fish sauce vary in saltiness, so start with the listed amount and taste before adding more. If the pancit seems dry, add a little warm broth; adding extra soy sauce to fix dryness can make the whole platter too salty.

Serving Suggestions

Serve pancit bihon as a centerpiece on a large platter or as one dish in a Filipino party spread. It pairs well with lumpia, grilled or roasted meats, and a simple salad of sliced tomatoes and cucumber. For a lighter table, offer fresh fruit alongside it. The lemon wedges are useful for balancing the savory noodles, and a small bowl of extra calamansi or lime juice lets guests season their own portions.

For a buffet, set out serving tongs and keep the platter covered between guests. This recipe makes eight main-dish portions, or more modest servings if it is part of a meal with several other dishes. If you are serving it at room temperature, put out a smaller platter and replenish it from the refrigerator rather than leaving the entire batch out for an extended period.

Variations

Families and regions make pancit bihon in different ways, so treat the vegetable and protein mix as flexible. For a pork version, replace the chicken with 12 oz (340 g) thinly sliced pork. Cook whole cuts of pork to 145°F (63°C) and let them rest for 3 minutes, checking with a food thermometer. For a meat-free batch, omit the chicken and shrimp, use vegetable broth, and add 8 oz (225 g) sliced mushrooms or firm tofu. The result is less seafood-rich but still savory.

You can swap in snow peas, celery, or thinly sliced bell pepper for some of the green beans or carrots. Keep the total vegetable amount close to the recipe so there is enough broth for the noodles to absorb. For a party platter with more color, add extra cabbage and scallions. If fish sauce is unavailable, leave it out and add a little more soy sauce to taste; the flavor will be less rounded, but the dish will still work. For a gluten-free version, choose rice noodles, gluten-free tamari, and a fish sauce whose label meets your needs.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch into shallow containers so it cools promptly. Store covered in the refrigerator for 3 to 4 days. Because the noodles continue to absorb moisture, they may firm up as they chill; that is normal. You can freeze portions in airtight containers for up to 2 months for best texture, although thawed rice noodles may be softer. Thaw overnight in the refrigerator.

Reheat only the amount you plan to serve. In a skillet, add a splash of broth or water, cover, and warm over medium heat, tossing occasionally until steaming hot. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Do not leave the cooked pancit at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make pancit bihon ahead for a party?
You can chop the vegetables and chicken, mix the sauce, and refrigerate them separately up to a day ahead. For the best noodle texture, soak and cook the bihon close to serving time. If you cook the full dish in advance, chill it promptly and reheat it with a little broth just before serving.

Why did my rice noodles break or turn mushy?
They may have soaked too long, been stirred too forcefully, or cooked after all the liquid had already disappeared. Soak only until flexible, drain thoroughly, and lift the noodles gently with tongs as they simmer. Thin vermicelli can need less soaking and cooking time than standard bihon.

Can I leave out the shrimp?
Yes. Omit it and make the recipe with the chicken as written, or add extra vegetables or mushrooms for more volume. If you leave out the shrimp, the recipe’s seafood flavor will be milder; a little extra calamansi at the table can keep the finished dish lively.

What can I use instead of fish sauce?
Simply omit it and taste the noodles before adding a little extra soy sauce. Fish sauce contributes a salty, savory depth, so the substitution changes the flavor slightly. For a vegetarian version, use vegetable broth and omit both the fish sauce and animal proteins.

How do I keep pancit warm on a buffet?
Keep it covered in a warm serving dish and replenish the platter in smaller batches. For longer holding, use a food warmer that keeps the food hot, rather than leaving it at room temperature. Follow safe time limits, and refrigerate any remaining noodles promptly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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