Entree: Guam – Pancit Bihon (Stir-fried rice vermicelli with pork, shrimp, vegetables, and savory sauces)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 8 oz (225 g) rice vermicelli (bihon)
- 8 oz (225 g) pork loin, thinly sliced
- 8 oz (225 g) medium shrimp, peeled and deveined
- 2 large eggs
- 2 cups (150 g) shredded Napa cabbage
- 1 cup (120 g) carrots, julienned
- 4 stalks (approx. 60 g) green onions, sliced
- 1 medium (approx. 150 g) yellow onion, thinly sliced
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) sesame oil
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 2 cups (480 ml) chicken broth, warm
- 1 tbsp (15 ml) calamansi juice or lemon juice
- Salt and freshly ground black pepper to taste
- Optional garnish: lemon or calamansi wedges and additional sliced green onions

Instructions

1. Place the rice vermicelli in a large bowl and cover with warm water. Soak 6–8 minutes until pliable but not fully soft; drain and set aside.
2. Heat 1 tbsp (15 ml) vegetable oil in a large wok or skillet over medium-high heat. Add the sliced pork and stir-fry until just cooked through, 3–4 minutes. Remove pork to a plate.
3. Add the shrimp to the hot pan with a little oil if needed; cook until pink and opaque, about 1–2 minutes per side. Remove and set aside with the pork.
4. Lightly beat the eggs. Add remaining 1 tbsp (15 ml) oil to the pan, pour in the eggs and scramble quickly until just set. Remove and set aside.
5. In the same pan, add the sliced onion and minced garlic; stir-fry until fragrant and the onion is translucent, about 2–3 minutes. Add carrots and cabbage and stir-fry 2–3 minutes more until vegetables are tender-crisp.
6. Return the pork, shrimp, and scrambled eggs to the pan. Add the soaked, drained noodles and pour in the warm chicken broth, soy sauce, oyster sauce, and fish sauce. Toss vigorously to combine and heat through, allowing the noodles to absorb the liquid, about 2–3 minutes.
7. Season with sesame oil, calamansi or lemon juice, salt, and pepper to taste. Stir in sliced green onions, reserve a few for garnish.
8. Transfer to a serving platter, garnish with extra green onions and citrus wedges, and serve immediately.