Pancit bihon is a Filipino noodle dish made with thin rice noodles, vegetables, and savory broth, often with chicken or other proteins. This version is tossed in a skillet until the noodles absorb a lightly seasoned soy-and-citrus sauce, making a colorful, satisfying meal that is easy to serve family-style.
Ingredients
- 8 oz (225 g) dried bihon or thin rice vermicelli noodles
- 6 cups (1.4 L) warm water, for soaking the noodles; drain before using
- 2 tbsp (30 ml) neutral cooking oil, such as canola or avocado oil
- 12 oz (340 g) boneless, skinless chicken breast or thighs, thinly sliced
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
- 1 medium yellow onion (about 150 g), thinly sliced
- 4 garlic cloves (about 12 g), minced
- 1 cup (110 g) carrot, cut into thin matchsticks
- 1 cup (100 g) celery, thinly sliced
- 3 cups (210 g) finely shredded green cabbage
- 3 cups (710 ml) low-sodium chicken broth
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce, optional but traditional in many versions
- 1 tsp (4 g) granulated sugar
- 1/2 cup (50 g) sliced green onions
- 2 tbsp (30 ml) calamansi juice, or 1 tbsp (15 ml) lime juice plus 1 tbsp (15 ml) lemon juice
- Extra lime or calamansi wedges, for serving
Instructions
- Soak and prep the noodles. Place the rice noodles in a large bowl and cover them with the warm water. Soak for 8 to 10 minutes, or follow the package directions, until they bend easily but still feel slightly firm in the center. Drain thoroughly. Do not leave them soaking until completely soft; they will finish cooking in the broth. While they soak, slice the chicken and vegetables, mince the garlic, and measure the sauce ingredients.
- Season and brown the chicken. Toss the sliced chicken with the salt and black pepper. Heat the oil in a large wok or wide, heavy skillet over medium-high heat. Add the chicken in a single layer, working in batches if the pan is crowded. Cook, turning the pieces, until browned and cooked through, about 6 to 8 minutes depending on thickness. Check the thickest pieces with a food thermometer; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer the chicken to a clean plate.
- Cook the aromatics and vegetables. Add the onion and garlic to the same pan. Stir for about 1 minute, just until fragrant; lower the heat if the garlic begins to brown. Add the carrot and celery and stir-fry for 2 minutes. Add the cabbage and cook for another 1 to 2 minutes, until it starts to soften but still has some bite. If the pan is dry, add a small splash of broth rather than extra oil.
- Make the seasoning broth. Stir together the chicken broth, soy sauce, fish sauce if using, and sugar. Pour this mixture into the pan and bring it to a steady simmer. Scrape the bottom of the pan to loosen the browned bits, then simmer for 2 minutes so the flavors combine. Taste a spoonful of broth; it should be savory but not overly salty, since the noodles will concentrate its flavor as they absorb it.
- Add the noodles and chicken. Return the cooked chicken and any juices on the plate to the pan. Add the drained noodles in a loose layer. Use tongs to lift and turn them through the broth, distributing the chicken and vegetables rather than stirring hard enough to break the noodles. Cook for 5 to 7 minutes, tossing frequently, until the noodles are tender and most of the liquid has been absorbed. If the noodles are still firm and the pan looks dry, add broth or water 2 tablespoons (30 ml) at a time. If there is excess liquid, keep tossing over medium heat for another minute or two.
- Finish and serve. Turn off the heat and fold in the green onions and calamansi juice. Let the pancit stand in the pan for 2 minutes so the remaining moisture settles into the noodles. Taste and adjust with a little more citrus, soy sauce, or black pepper as needed. Serve hot with citrus wedges on the side.
Tips
- Use the noodle texture as your guide. Rice vermicelli brands vary in thickness, so the package soaking time is a useful starting point, not a guarantee. Drain the noodles while they are still slightly firm. Over-soaked noodles can turn mushy when they simmer in the broth.
- Cut everything before heating the pan. This stir-fry moves quickly once the chicken is cooking. Thin, evenly sized pieces of chicken and vegetables cook at a similar pace, and having the broth mixture ready keeps the garlic from sitting in a hot pan and burning.
- Choose the right pan and do not crowd it. A wok or a wide skillet gives moisture room to evaporate. If the chicken pieces overlap, brown them in two batches; crowded meat tends to steam, and the pan can cool enough to slow the cooking.
- Adjust salt with care. Low-sodium broth helps you control the final seasoning. Fish sauce adds a distinct savory depth, but it is optional; omit it and use an extra teaspoon (5 ml) of soy sauce if you prefer. Calamansi is a small Filipino citrus fruit; a lemon-lime blend is a practical substitute, though it gives a slightly different, less floral citrus flavor.
Serving Suggestions
Serve pancit bihon warm on a large platter, with lime or calamansi wedges so each person can add citrus to taste. It works as a main dish for lunch or dinner, and it is also commonly served as part of a larger Filipino meal alongside rice, grilled food, or other shared dishes. Because the noodles and vegetables are already substantial, a simple side is usually enough: sliced cucumber, a crisp green salad, or lightly dressed tomatoes can add freshness without competing with the savory pancit.
For a gathering, arrange the noodles in a loose mound and scatter extra green onions over the top. Keep any citrus on the side until serving, rather than mixing in a large amount well ahead; bright citrus tastes freshest when added just before eating. If serving buffet-style, put out a clean serving spoon and avoid leaving the dish at room temperature for more than 2 hours.
Variations
Many households make pancit with their own combination of noodles, vegetables, and proteins, so this recipe is one practical version rather than a single definitive formula. For a seafood variation, replace the chicken with peeled shrimp and cook them until opaque and at least 145°F (63°C), the USDA FSIS safe minimum internal temperature for fish and seafood. Shrimp cook quickly, so remove them as soon as they reach temperature and return them to the pan near the end to avoid a rubbery texture.
For a pork version, use thin slices of boneless pork loin and cook them to 145°F (63°C), then let the meat rest for 3 minutes before slicing or serving, as recommended for whole cuts of pork. For a meat-free version, omit the chicken and fish sauce, use vegetable broth, and add sliced mushrooms or firm tofu. Tofu will not provide the same flavor as chicken, but it gives the dish substance; brown it first, then set it aside and return it with the noodles.
You can also add or swap vegetables according to what is available. Snow peas, green beans, or thinly sliced bell pepper work well when cut small enough to cook quickly. Keep the total vegetable amount close to the recipe so the noodles still have enough broth to soften. Some pancit recipes combine rice noodles with wheat-based pancit canton noodles; if you try a blend, cook each kind according to its package directions because they absorb liquid at different rates.
Storage and Reheating
Refrigerate leftover pancit within 2 hours of cooking, transferring it to shallow, airtight containers so it cools promptly. It keeps for 3 to 4 days in the refrigerator. The noodles may firm up as they chill, and some may cling together; that is normal. For the best texture, portion leftovers before storing rather than repeatedly warming the full batch.
Reheat a portion in a skillet over medium-low heat with 1 to 2 tablespoons (15 to 30 ml) of water or broth. Cover the pan briefly to create steam, then toss gently until the noodles are hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through and adding a splash of liquid if needed. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Do not reheat the same portion more than once. Freezing is possible for up to about 2 months, but the cabbage and rice noodles may soften after thawing; thaw in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Is pancit bihon made with rice or rice noodles?
Pancit bihon is made with thin rice noodles, often labeled bihon, rice vermicelli, or rice sticks. It is not fried rice made from cooked grains of rice. The noodles are soaked until flexible, then cooked in seasoned broth with vegetables and other ingredients. Check the package carefully, since thicker rice noodles may need a different soaking time.
Can I use pancit canton noodles instead?
Yes, but pancit canton noodles are wheat noodles, so the result will be different from this rice-noodle version. Follow their package instructions and do not assume they will soak or absorb broth in the same way as bihon. If combining both types, cook them separately as needed and add the firmer noodles first so everything finishes at a similar texture.
Why did my rice noodles break or turn mushy?
They may have soaked too long, been boiled vigorously, or been stirred too roughly. Soak only until flexible with a little firmness remaining, drain well, and lift the noodles with tongs as they cook. If your noodles are especially delicate, soak them for the shorter end of the package’s recommended time and let the hot broth finish softening them.
Can I make the pancit ahead?
You can slice the vegetables and chicken and mix the broth seasoning a day ahead; keep the raw chicken covered in the refrigerator and separate from the vegetables. For the best noodle texture, soak and cook the noodles close to serving time. If you make the complete dish ahead, refrigerate it promptly and reheat it with a little broth or water until it reaches 165°F (74°C).
What can I use instead of calamansi?
Use lime juice, or combine equal parts lemon and lime juice for a closer balance of tartness and aroma. Calamansi has its own fragrance and flavor, so the substitute will not be identical, but it will still add the fresh acidity that helps balance the soy and fish sauce. Add the juice gradually at the end and taste as you go.
Is fish sauce essential?
No. Fish sauce is used in many versions for salty, savory depth, but the pancit will still work without it. Leave it out for a milder flavor or to make the dish suitable for someone avoiding fish, and adjust the soy sauce a little at a time. For a fully vegetarian version, also use vegetable broth and check that the other ingredients fit your needs.
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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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