The American life, a prevalent experience when you live in the States, often distracts me from my Filipino roots. Pinoy food makes its way to my plate on rare occasions — when my older sister cooks it or when I’m at my mother’s. It seemed about time to change that.

Pancit is a Filipino rice noodle dish capable of feeding dozens of people at a time, granted you have a big enough pot to cook it in.

Bihon is a type of rice noodle that is very thin. (Photo by Christina Ulsh)

Typically reserved in the Philippines for special occasions because of the expenses to make it there, it’s inexpensive by U.S. standards and fairly easy to make.

Again that is if you don’t overestimate how much your largest pot can handle. Trying to make it with 32 ounces of rice noodles might have you scrambling for a second pot towards the end.

This rendition of the meal has its American quirks. I used pre-shredded vegetables and my dad’s recommendation of chicken stock. I also omitted the monosodium glutamate, or MSG.

For your noodle purchase, I suggest going to Kabayan Filipino Store and Cafe on 121.


1 tablespoon oil
1 onion, sliced
2 to 3 cloves of garlic, minced
1 pack of shredded cabbage mix
½ pack of shredded carrots
1 cup green beans, thinly sliced
1 pound ground pork
1 bag cooked frozen shrimp
16 oz bag of bihon rice noodles
16 to 24 ounces of chicken stock
1 lemon
Fish sauce
Soy sauce


Soak rice noodles in warm water for up to 10 minutes or until soft. Strain.

Oil pan. Start browning the pork and add salt and pepper to it. When the pork is mostly browned, add garlic and onion.

Once the meat is cooked through, add noodles, cabbage, carrots and green beans. Pour in half of the chicken stock. Bring to boil, and add shrimp. After the noodles absorb the stock, add the remaining stock.

Cut the lemon into wedges. Squeeze half of the lemons onto the noodles. Add a lot of fish sauce and some soy sauce — how much is up to the chef.

Garnish with remaining lemons. Serve and enjoy hot.