400 g rice vermicelli (soaked in water for 15mins)
30 ml vegetable oil
2 pcs small red onions (sliced)
4 cloves garlic (minced)
230 g pork (chopped into small thin slices)
300 g medium shrimps (shelled and heads removed)
1 pc large carrot (peeled and julienned)
1 pc small cabbage (cored and chopped)
100 g green beans (trimmed and sliced diagonally)
120 ml soy sauce
15 ml sesame oil
0.9 g black pepper
1.2 L shrimp or pork stock
garnish:
5 g chopped spring onions
5 g toasted garlic
2 calamansi or lime wedges (sliced)
| You can replace shrimps with chicken, chicken liver or pork if you have seafood allergies
| After cooking the Pancit Bihon, splash a bit of sesame oil to prevent the noodles from sticking together and to add more nutty flavor.
Garnish with calamansi or lime and serve!