Pancit Bihon

Chef: Lord Bradly See

Prep Time: 15 minutes

Total Time: 1 hour 30 minutes

Servings: 4

Level of Difficulty: Easy

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Ingredients:

• 500g dried rice vermicelli

• 1 carrot

• 3 small or 2 large stalks of celery

• ¼ to ½ a head of cabbage

• 1 large onion

• 6-8 cloves of garlic

• 1 kg boneless chicken thighs

• 1 box of stock of your choice

• Fish sauce

• Soy sauce

• Sugar

• Salt

• Black pepper

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Step:

1. Cut the boneless chicken thighs into strips and place them into a bowl. Add 1 ½ tbsp of soy sauce, ¼ tsp of salt, ½ tsp of sugar, and a generous crack of black pepper. Mix and set aside to marinate.

2. Julienne the carrot and celery and slice the onion thinly. Mince the garlic. Cut the cabbage into rough strips that is roughly ½ inch across.

3. Heat a pan and brown your chicken thighs lightly. (Tip: you will probably need a bigger pan than you would expect!)

4. Once the chicken is browned lightly, add the minced garlic and saute for 1-2 minutes or until fragrant.

5. Deglaze with stock and add the cabbage when it comes up to a boil. Simmer covered for 3 minutes.

6. Add ¼ cup of soy sauce, ¼ cup fish sauce, 2 tsp salt, 3 tbsp sugar, and ¼ tsp of black pepper.

7. Add the onions, carrots, and celery and simmer covered for another minute.

8. Taste the broth and adjust. It should taste a little saltier than you’re comfortable with.

9. Add the dried noodles and let the noodles soak up the broth while constantly tossing and keeping the noodles moving to avoid clumping. Add water ¼ cup at a time if there is no liquid left but the noodles are still undercooked.

10. Serve with a squeeze of lemon. Enjoy!