Pancit Bijon Guisado (Sauteed Rice Sticks)
Submitted by miracle
Pancit bihon guisado with chicken, pork, and shrimp sauteed with rice noodles, napa cabbage, and carrots in soy and fish sauce. A classic Filipino noodle dish for celebrations.
YIELD
10 servingsPREP
20 minCOOK
35 minREADY
60 minPancit bihon guisado is one of the most beloved dishes in Filipino cooking, and for good reason. Chicken, pork, and shrimp all share the pan with rice stick noodles and a pile of vegetables, creating a one-platter feast that feeds a crowd. It’s the dish that shows up at every birthday party, fiesta, and family gathering in the Philippines.
The broth is built from scratch right in the recipe. Simmering the chicken and pork together creates a rich, dual-meat stock that later gets tossed with the noodles, soaking flavor into every strand. This is what separates a great pancit from a forgettable one.
Soy sauce and fish sauce together build the savory backbone. The soy adds salt and color, while the fish sauce brings that deep, funky umami that ties everything together in a way soy alone can’t.
Setting aside a cup of the meat and vegetable mixture before adding the noodles is the presentation move. That reserved portion gets spooned on top of the finished platter as a garnish, along with scallions, cilantro, sliced hard-boiled eggs, and lime wedges.
Chef Tips
- Soak the rice sticks in hot water for about 15 minutes before cooking. They should be pliable but not mushy.
- Use wooden spoons to toss the noodles gently. Metal tongs can cut the delicate rice sticks into short pieces.
- Add broth gradually if the noodles seem dry. They absorb liquid quickly and can go from perfect to sticky.
- Squeeze fresh lime over each serving. The acid is what lifts the whole dish.
Variations
- Pancit Canton: Use egg noodles (canton) instead of rice sticks for a chewier, more substantial noodle dish.
- Vegetable pancit: Skip the meats and load up on bok choy, snap peas, and mushrooms for a vegetarian version.
Ingredients
Directions
Bring chicken and pork to boiling in 1½ cups water.
Reduce heat and simmer 15 minutes.
Remove from heat; when cool enough to handle, slice meat into small pieces.
Reserve the broth.
Heat oil in a very large, wide sauté pan.
Sauté onion and garlic until onion is transparent.
Add meats, shrimp, soy sauce and fish sauce and stir-fry 5 minutes.
Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth.
Stir-fry for 2 minutes.
Set aside 1 cup of mixture.
Reduce heat to lowand add rice sticks, stirring and tossing gently with wooden spoons until heated through and mixed with meat and vegetables, about 3 minutes.
If the mixture seems dry, add more broth.
Transfer to platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices.
Squeeze lime over each serving and sprinkle with additional garnishes.
Serve with soy sauce.
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