Cooking with bihon
Idge Mendiola

Cooking with bihon

Bihon is one of the most popular types of noodles in the Philippines. Introduced by the Chinese, bihon stems from “bi,” which means rice, alluding to this type of noodle’s main ingredient. The noodle sticks are made of only rice flour and water that are formed into thin strands then dried.

Bihon guisado or pancit bihon is the most common way of cooking this type of noodle. It involves stir-frying the noodles with a variety of readily available vegetables, meats, seasonings, chicken stock, and soy sauce. Vegetables added to the dish are cabbage, carrots, and snow peas. It is usually tossed with chicken, pork, or shrimp, as well as wood ear mushrooms, quail eggs, and Chinese chorizo. Bihon guisado is a celebratory dish typically served during holidays and special occasions, including birthdays and fiestas.

The versatility of bihon is also difficult to deny. Its subtle flavor serves as a dependable base for various sauces and its pliable texture allows it to be paired with almost any other ingredient. Below are three recipes that maximize these bihon benefits:

First is a recipe for spring rolls, inspired by everyone’s favorite lumpia. Adding bihon in the filling gives it heft and makes the dish more economical.

Next is a recipe that showcases how bihon can turn crispy and puffed when fried. The accompanying sauce is a simple mixture of chicken and egg, inspired by the Fried Milk recipe of Nora Daza.

Last is a comforting noodle dish that marries the bihon with the sweet and tasty flavors from the sea. Enjoy!

 

Bihon and Tinapa Spring Rolls

Makes: 15 rolls
Total time: 1 hour

  • 60 grams bihon noodles
  • 1 cup tinapang bangus flakes
  • 1 salted red egg, peeled and chopped
  • ¼ cup rehydrated and chopped tenga ng daga or wood ear mushrooms (about 10 grams dried)
  • 1 tomato, deseeded and chopped
  • 1 red onion, chopped
  • 150 grams jicama (singkamas), peeled and chopped
  • 1 tablespoon cane vinegar
  • 2 teaspoons fish sauce (patis)
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • 1 egg
  • 15 pcs large lumpia wrapper
  • Vegetable oil for deep-frying
  1. Soak bihon noodles in 2 cups of water until tender, about 10 minutes.
  2. Strain and discard water.
  3. Combine noodles, tinapa flakes, red egg, tenga ng daga, tomato, onion, and jicama in a bowl. Toss to combine.
  4. Add vinegar, fish sauce, sugar, and pepper. Toss well. Adjust seasoning, if desired.
  5. Add egg and mix. Alternatively, you can remove the egg from the recipe if making fresh spring rolls. Use softened rice papers and fill with the bihon mixture and fresh greens.
  6. Place a lumpia wrapper on a clean surface. Place about 2 tablespoons filling at the center. Roll and seal edges. Repeat with remaining ingredients.
  7. Deep-fry rolls in hot oil until golden and crispy. Drain on paper towels.
  8. Serve hot with spiced vinegar on the side.

 

Puffed Bihon with Chicken and Egg Sauce

Serves: 4
Total time: 45 minutes

  • 120 grams bihon noodles
  • Vegetable oil for deep-frying
  • Whites from 2 eggs
  • 1 egg
  • ½ cup whole milk, divided
  • 1 tablespoon water
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon white pepper
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 50 grams chicken fillet, diced
  • 1 teaspoon cornstarch
  1. Soak bihon noodles in 2 cups of water until tender, about 10 minutes.
  2. Strain and discard water. Air dry noodles for 15 minutes.
  3. Heat oil in a deep pot. Fry bihon noodles in batches until crispy and light gold. Drain on paper towels. Cover and set aside.
  4. Combine egg whites, egg, ¼ cup milk, water, salt, sugar, and pepper in a bowl. Mix well.
  5. Heat oil in a small pot. Sauté onion until translucent, about 1 minute.
  6. Add chicken and cook for 2 minutes.
  7. Add egg mixture and cook, mixing to form curdles, about 1 minute.
  8. Combine ¼ cup milk and cornstarch in a bowl. Add mixture to the pot and mix until mixture is saucy.
  9. Arrange fried bihon on a platter. Top with chicken and egg sauce. Serve immediately.

 

Seafood Bihon Soup

Serves: 4 to 6
Total time: 45 minutes

  • 60 grams bihon noodles
  • 200 grams shrimp, peeled, deveined, and heads reserved
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 shrimp bouillon cube
  • 100 grams white fish fillet, sliced into ½-inch cubes
  • 12 squid balls, halved
  • 100 grams string beans, sliced diagonally
  • 80 grams carrot, sliced into short sticks
  • 1 teaspoon atsuete seeds, soaked in 2 tablespoons water
  • 2 teaspoons sugar
  • ½ teaspoon black pepper
  • 150 grams pechay Baguio, chopped
  1. Soak bihon noodles in 2 cups of water until tender, about 10 minutes.
  2. Strain and discard water. Boil bihon noodles in a small pot with water for 2 minutes. Strain and set aside.
  3. Pound shrimp heads using a mortar and pestle. Mix with 1 cup water. Set aside.
  4. Heat oil in a pot over medium-low heat. Sauté onion and garlic until fragrant.
  5. Add shrimp and shrimp bouillon. Sauté for 30 seconds.
  6. Strain shrimp heads from water; discard heads. Add infused water and 3 cups of water to the pot. Bring to a boil then simmer for 10 minutes.
  7. Add fish fillet, squid balls, string beans, and carrot. Simmer for 3 minutes.
  8. Strain atsuete seeds from water; discard seeds. Add water and bihon noodles to the pot. Simmer for 1 minute. Season with sugar and pepper.
  9. Add pechay Baguio and simmer for 30 seconds. Serve hot.