As a proud Filipino foodie, one of my absolute favorite noodle dishes is pancit bihon – those glorious tangles of rice vermicelli stir-fried with veggies and meat. While pre-seasoned instant pancit Canton is convenient nothing beats homemade pancit bihon made with quality ingredients. My secret weapon? Swapping the usual chicken or pork for savory, tender corned beef. The beefy flavor takes this classic to the next level!
In this comprehensive guide, I’ll walk you through how to cook bihon noodles with corned beef step-by-step. You’ll learn pro tips for preparing the ingredients, combining them just right and customizing the dish. With my easy tutorial you’ll be able to whip up this Filipino favorite for your family in no time. Ready your wok and let’s get cooking!
Before we start sautéing, let’s look at the star of the show – bihon noodles. These thin rice vermicelli are actually the same noodles used in dishes like pad thai. For pancit, it’s all about getting the prep right.
I highly recommend using Super Q bihon noodles. They have the perfect delicate chewy texture. Avoid mushy noodles by not soaking the bihon too long before cooking. A quick rinse and drain is all they need.
Proper sautéing technique is also key. Constant tossing prevents sticking, while adding ingredients in stages allows everything to cook perfectly. The bihon should end up al dente.
Sautéing the Corned Beef
Now onto the flavor boost – corned beef. Opt for high-quality Purefoods brand for the best texture. Diced or julienned work well. I like to sauté the beef first to intensify the flavor.
- Start by sautéing garlic and onions until fragrant
- Add corned beef and sauté until slightly dry
- Season with a dash of soy sauce and white pepper
- Set aside 3 tbsp beef for garnish later
Browning the corned beef concentrates the flavor. This extra step really takes the dish to the next level.
Preparing the Broth
The cooking liquid is key for adding flavor. I prefer using pork or chicken broth. Whichever you choose, be sure to season it well.
- Heat broth in a pan until simmering
- Season with soy sauce, oyster sauce, pepper, and a pinch of sugar
- You want a savory, slightly sweet broth
Once seasoned, add the parboiled bihon noodles and any veggies to the broth. This infuses them with tons of flavor.
Parboiling the Bihon
Most pancit recipes say to soak bihon in water, but I’ve found parboiling makes a huge difference.
- Boil broth in a pot
- Add bihon noodles and cook 1-2 minutes only
- Drain and set aside
Parboiling partially cooks the noodles so they don’t overcook later when stir-frying. It also allows them to really absorb the broth flavor.
Sautéing the Dish
Now comes the fun part – tossing everything together in the wok!
- Heat wok with oil, then add garlic and onions
- Add corned beef and sauté briefly
- Pour in seasoned broth and bring to a boil
- Add parboiled bihon noodles and remaining veggies
- Constantly toss gently with two spoons
- Once broth is absorbed, add sesame oil
- Toss in reserved corned beef
- Finish with green onions
Keep the heat high and constantly toss everything gently to evenly coat. The key is not overcooking the bihon. Then garnish with the reserved corned beef.
Customizing Your Pancit
Once you’ve nailed the basics, the fun comes in customizing your pancit!
- Use chicken or shrimp instead of or along with corned beef
- Swap different veggies like chayote, beansprouts, snow peas
- Add a fried egg on top for extra protein
- Garnish with chili oil, calamansi, or crispy garlic
- Stir in oyster sauce, hoisin, or fish sauce for different flavors
You can even cook the pancit in the wok then transfer to a baking dish, top with cheese, and broil for cheesy pancit casserole!
Perfecting Your Bihon with Corned Beef
Mastering bihon noodles with corned beef does take some practice, but the rewards are so worth it. Just follow these tips:
- Use quality ingredients like Super Q bihon and Purefoods corned beef
- Don’t soak bihon too long; a quick rinse will do
- Parboil noodles briefly in broth for added flavor
- Sauté corned beef first to intensify flavor
- Season cooking liquid well for maximum taste
- Constantly toss while stir-frying to prevent sticking
- Don’t overcook the bihon; keep it al dente
With my step-by-step guide, you’ll be able to whip up this Filipino favorite in no time. Just be prepared for requests for seconds! Once you master it, this savory noodle dish is sure to become a regular part of your dinner rotation.
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CORNED BEEF PANCIT BIHON | PANCIT BIHON NA MAY CORNED BEEF BY RENA VLOGS
FAQ
Is corned beef need to be cooked?
Are bihon and vermicelli the same?
What is the difference between bihon and Miki bihon?
How do you cook corned beef with ketchup?
Stir in the corned beef and cook for 1 minute. Add the carrots, bell peppers, and mushrooms. Cook for a minute while stirring to combine. Pour in the tomato sauce and banana ketchup and season with salt and pepper. Simmer for 5-7 minutes or until the carrots are cooked. You may add a half cup of water if the sauce is getting too thick.
What are bihon noodles?
Bihon noodles, also known as rice stick noodles or vermicelli noodles, are thin rice noodles commonly used in Asian cuisine, particularly in Filipino dishes like Pancit Bihon and other noodle dishes and soups. These rice noodles are very absorbent and perfect for soaking up flavors.
What goes well with pancit bihon?
Here are some dishes that would pair perfectly with Pancit Bihon: Leftover Pancit Bihon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it or heat it up in a pan. You may need to add a splash of water or chicken stock to help rehydrate the noodles.
Are bihon rice stick noodles gluten free?
Bihon rice stick noodles, made from rice, cornstarch, and water, result in a translucent and delicate texture when cooked. They are gluten free. At the store they will say rice noodles, rice stick noodle, and rice vermicelli.