Pancit Bihon Recipe

The Pancit Bihon Recipe (or Bihon Guisado) is no doubt one of the most popular pancit recipes here in the Philippines. Just like the Pancit Canton, the Siomai, and Siopao, this noodle dish also came from the Chinese and eventually became a household favorite. The Pancit Bihon is always served during special occasions like birthday parties, anniversaries, and other special gatherings simply because this pancit (noodle) dish is a strong symbol of “long life” for us Filipinos.
The Pancit Bihon or Bihon Guisado is very easy to prepare. For this recipe, I am going to teach you the simplest way how to prepare and cook this popular noodle dish.  But, first let us prepare the ingredients. We will need a pack of Bihon or rice sticks (available in grocery stores and supermarkets), some chicken meat and pork, some squid balls, some vegetables like cabbage, celery, and carrots. We will also need a large pot and some water. Cooking Pancit Bihon is very quick and easy. If you know how to sauté and simmer then you will surely enjoy this Pancit Bihon Recipe.
Here is my special Pancit Bihon Recipe. Enjoy cooking!



  • 1 pack Pancit Bihon (Rice Noodles)
  • 1/2 lb pork, diced or cut into small pieces
  • 1/2 lb chicken cooked and deboned. Cut into small pieces.
  • 2 pieces Chinese sausage chopped thinly
  • 6 pieces squid balls
  • 1 medium carrot sliced thinly into strips
  • 1 small cabbage, chopped
  • 1 cup celery leaves, chopped
  • 1 medium sized onion, chopped
  • 5 cloves garlic, minced
  • 1 pc chicken cube
  • 5 tbsp soy sauce
  • 3 to 4 cups water
Cooking Procedure:
  • Place the Pancit Bihon in a container and soak in water for 10 minutes. Set aside.
  • Saute garlic and onion in a large pot.
  • Add the chicken, pork, squid balls, and Chinese sausage and cook for 2 minutes
  • Add water and chicken cube then simmer for 15 minutes.
  • Add the carrots, cabbage, and celery leaves. Simmer for a few minutes.
  • Remove all the ingredients except for the liquid left and set aside.
  • Using the same pot with the leftover liquid, add the soy sauce and mix well.
  • Add the pancit bihon and mix well. Cook until liquid evaporates completely.
  • Add the meat and vegetables that were set aside previously. Cook for a minute or two.
Hot Tip:
  • Add chicken liver to your Pancit Bihon. Try it!
Would you like to add something to this recipe? For suggestions and comments, feel free to write it in the comments section below. We love to hear from you!

Pancit Canton Recipe

Pancit Canton is originally a Chinese noodle dish but has now become a household favorite of Filipinos. Pancit Canton Recipes are very easy to follow because this Chinese-inspired dish is so simple and easy to prepare and cook. The ingredients are not hard to find and are readily available in grocery stores and supermarkets. The Pancit Canton Recipe that I have for you below is the one that I use most. Although, there are some few versions of this recipe, most of them are cooked similarly. Some Pancit Cantons are cooked dry and some prefer it to be a bit saucy. You can also add your own favorite ingredients, like instead of chicken meat you can replace it with pork. Or you can also use squid balls instead of fish balls.

Some time ago, the Pancit Canton was only considered a party dish. It was only served during birthdays, and other special occasions. But, today it has now become our second staple dish.

The Pancit Canton is best served with lemon or calamansi and soy sauce.

Here is my Pancit Canton Recipe. Have fun!



  • 2 tbsp cooking oil 
  • 4 cloves garlic, minced 
  • 1 onion, chopped 
  • 1 cup chicken breast, thinly sliced 
  • 1 cup chicken liver 
  • 1/2 cup kikiam 
  • 1/2 cup fish ball or squid ball 
  • 2 tablespoon soy sauce 
  • 1 teaspoon ground black pepper 
  • 1 chicken broth cube 
  • 1/4 teaspoon msg 
  • 1 cup snow pea 
  • 1 medium carrots, sliced 
  • 8-10 beans chopped 
  • 3 cups water 
  • 250 grams of dried canton noodles 
  • 1/2 cup celery, chopped finely 
  • 1/2 cup green and red bell peppers 
  • medium cabbage, chopped 

Cooking Procedure:
  • In a pan, heat oil then sauté garlic and onion 
  • Add chicken breast, chicken liver, kikiam, fish ball and cook until the outer part turns light brown 
  • Add the soy sauce, pepper, chicken broth cube, msg, and stir. 
  • Put in snow peas, carrots, beans and stir. Add water then bring to boil. 
  • Put in dried canton noodles, celery, green and red bell pepper, cabbage and cook until water has been absorbed by the noodles
Hot Tip:
  • Try using pork instead of chicken.
Do you have recipes or cooking tips to share? Write it down in the comments section below!

Filipino Pancit Palabok Recipe

Every time we stop by a fast food like Jollibee, my sister orders nothing except her favorite Pancit Palabok. One time, I suggested “Why don’t you surprise your friends by preparing and cooking your very own Pancit Palabok?” So we called up our Aunt Mae and asked for her secret Pancit Palabok Recipe. Aunt Mae used to own a restaurant and also does all the cooking. On that same weekend, we visited Aunt Mae and my sister had a crash course on Pancit Palabok Recipes.

The Pancit Palabok Recipe I have prepared here is the same recipe used by our Aunt Mae. Try it out!



  • 1/2 kilo miki noodles or bihon noodles
  • 1/2 kilo small crabs
  • 5 cloves of garlic, minced
  • 1 onion, chopped
  • 2 tablespoons of atchuete seeds or oil
  • 2 tablespoons of patis or fish sauce
  • 4 tablespoons of cornstarch, dissolved in water
  • 1 teaspoon of monosodium glutamate (MSG)
  • 1 1/2 cups of water

For the palabok toppings:

  • Tinapa flakes (smoked fish), you can also use canned tuna flakes
  • Cooked shrimps, shelled
  • Adobong pusit (adobo squid rings), sliced into rings
  • Pork chicharon, grounded
  • Spring onions, chopped
  • Hard boiled eggs, sliced
  • Fried garlic, minced
  • Fresh calamansi (lemon), sliced

Cooking Procedure:

  • Extract the crab fat and meat then set aside.
  • Pound crab to extract crab juice on 1 1/2 cups of water
  • On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab juice, patis and MSG. Bring to a boil and simmer for 10 minutes.
  • Add the corn starch and continue to simmer while constantly stirring until thick.
  • Put miki noodles or bihon noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
  • Lay drained noodles on a platter and pour the pancit palabok sauce. Garnish with toppings and serve.

Hot Tips:

  • Put some chicharon or pork cracklings for your toppings.
What can you say about this Pancit Palabok Recipe? Give us your feedback below.