Thanks to our continued 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.
- 2 packs of rice stick noodles
- 1 pound shrimp, head off
- 1 pound ground pork
- Fish sauce
- Soy sauce
- Salt and pepper
- 2 cubes of chicken precious metal
- 1/2 onion, chopped
- 1 teaspoon garlic, diced
- 2-3 carrots, julienned
- 2-3 celery stalks, julienned
- 1/4 of a small cabbage, bite-sized and julienned
Soak the rice stick noodles in water until soft, drain and cut into bite-sized pieces about 5cm long. Put aside.
Clean your shrimp and cut them into bite-sized pieces. Put aside.
Remove and save heads, shells and tails, place in a container and tamp well.
Place in a medium saucepan and cook. When the shrimp stock water is thick with the shrimp stock flavor, pour the stock into a bowl and set aside.
Then add more water to the heads, shells and tails and cook them again a second time. Pour the stock into another bowl and set aside.
To the first bowl of shrimp stock, add the chicken stock and shake in about 12-15 squirts of the fish sauce and about 3-5 squirts of the soy sauce.
Do not add anything to the second portion of shrimp stock.
In a large, deep saucepan, add enough cooking oil to thinly coat the entire bottom of the pan.
Add the onions and garlic and crystallize.
Add the ground beef and cook until light brown.
Shake some salt and pepper on the recipe.
Add the sliced shrimp and cook for another minute or two.
Saute 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 sticks doodles, a handful at a time, but do this quickly while continuing to fold everything together. Fold from bottom to top. Don’t let anything stick to the bottom of your pot and build up.
Add the first portion of shrimp stock and continue mixing the recipe well.
Add the second portion of shrimp stock and continue to fold the recipe thoroughly, adding as needed to keep the rice stick noodles wet and moist.
After you’ve folded everything properly, quickly taste if the recipe is salty enough for you and adjust it by adding more salt. Add more shrimp stock to make it less salty.
Serve on a large platter or baking dish and garnish with lemon wedges all around.
Keep the pancit bihon covered when serving to keep the noodles moist.
To reheat the dish, place a damp paper towel over the dish before reheating.
When done, store the dish in tightly sealed storage containers in your refrigerator.
Serve with your favorite citrus fruits such as calamansi, lemon, lime or fina’denne’!