Thanks to our continuing partnership with 671 Guam Recipes, the Pacific Daily News shares a CHamoru and filipino classic, pancit bihon.
Cynthia Ramsey’s recipe, posted to the group in September 2018, offers a great recipe on Pancit Bihon.
Pancit Bihon
Ingredients
- 2 packages rice stick noodles
- 1 pound shrimp, head on
- 1 pound ground pork
- Fish sauce
- Soy sauce
- Salt and pepper
- 2 cubes chicken bullion
- 1/2 onion, sliced
- 1 teaspoon garlic, diced
- 2-3 carrots, julienned
- 2-3 stalks celery, julienned
- 1/4 of a small cabbage, bite sized and julienned
Soak rice stick noodles in water until soft, drain, cut into bite-sized lengths about 2 inches long. Set aside.
Clean and slice your shrimp into bite-sized pieces. Set aside.
Remove and keep heads, shells and tails, place them in a container and pound them well.
Place into a medium pot and boil. When shrimp broth water is thick with shrimp broth flavor, pour broth into a bowl and set aside.
Then add more water to the heads, shells and tails and re-boil them a second time. Pour broth into another bowl and set aside.
To the first bowl of the shrimp broth, add the chicken bullion and shake about 12-15 squirts of the fish sauce and about 3-5 squirts of the soy sauce into it.
To the second serving of shrimp broth, do not add anything to it.
In a large and deep stewing pot, add enough cooking oil to thinly cover the whole base of the pot.
Add the onions and garlic and crystallize them.
Add the ground pork and sauté until light brown.
Shake some salt and pepper onto the recipe.
Add the sliced shrimp and continue to sauté for a quick minute or two.
Sauté in the cabbage, wait a minute or two then add the carrots and wait another minute or two then add your celery.
Add the rice stick doodles, a handful at a time, but do this quickly as you continue to fold everything into each other. Fold from the bottom upwards. Do not allow anything to stick and accumulate at the bottom of your pot.
Add the first serving of shrimp broth and continue to mix the recipe thoroughly.
Add the second serving of shrimp broth and continue to fold the recipe thoroughly, adding as needed in order to keep the rice stick noodles wet and moist.
After thoroughly folding everything, take a quick taste to see if the recipe is salty enough for you and adjust by adding more salt. Add more shrimp broth to make it less salty.
Serve on a large platter or baking dish and garnish with lemon slices all around.
When serving, keep the pancit bihon covered to keep the noodles moist.
To reheat, place a moist paper towel over the dish before reheating.
Once finished, store the dish in tightly sealed storage containers in your refrigerator.
Serve with your favorite citrus fruit such as calamansi, lemon, lime or fina’denne’!
