What To Know
- Pancit canton is a quintessential Filipino dish featuring thin bihon stir-fried with vegetables, seafood, and a flavorful sauce.
- Bihon guisado is a savory stew featuring thick bihon with meat and vegetables in a rich and flavorful sauce.
- Bihon halo-halo is a unique and refreshing dessert combining bihon with a variety of fruits, beans, and leche flan.
Bihon, also known as rice noodles, is a staple ingredient in Filipino cuisine. It’s incredibly versatile, lending itself to a wide range of dishes, from savory stir-fries to sweet and savory desserts. But for many, the question remains: how to cook bihon? This guide will demystify the process, taking you from beginner to bihon pro in no time.
Understanding Bihon: Types and Preparation
Bihon comes in various forms, each with its unique texture and cooking properties. The most common types include:
- Thin Bihon: This type is very thin and delicate, often used in dishes like pancit canton. It cooks quickly and requires gentle handling.
- Thick Bihon: This type is thicker and chewier, perfect for dishes like bihon guisado. It takes a bit longer to cook and can hold up better in flavorful sauces.
- Flat Bihon: This type is flat and wide, often used in dishes like bihon sotanghon. It has a slightly chewy texture and can absorb flavors well.
Before you begin cooking, it’s crucial to prepare your bihon. Simply soak the noodles in warm water for about 10-15 minutes, or until they are soft and pliable. This helps prevent the noodles from sticking together during cooking. Once soaked, drain the noodles thoroughly and set them aside.
The Fundamentals of Cooking Bihon
The key to cooking bihon lies in a few simple principles:
- High Heat: Cooking bihon requires high heat to prevent the noodles from becoming soggy. Use a wok or a large skillet over medium-high heat.
- Minimal Oil: Bihon doesn’t need much oil to cook. A tablespoon or two is usually sufficient.
- Quick Cooking: Bihon cooks very quickly, typically within 2-3 minutes. Overcooking can lead to mushy noodles.
- Stirring Constantly: Stir the bihon constantly to prevent it from sticking to the pan and to ensure even cooking.
The Classic: Pancit Canton
Pancit canton is a quintessential Filipino dish featuring thin bihon stir-fried with vegetables, seafood, and a flavorful sauce. Here’s a basic recipe:
Ingredients:
- 1 package thin bihon, soaked and drained
- 1 tablespoon oil
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped cabbage
- 1/2 cup shrimp, peeled and deveined
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onions and carrots and stir-fry for 2 minutes.
3. Add cabbage and shrimp and stir-fry for another 2 minutes.
4. Add bihon and stir-fry for 1 minute, ensuring the noodles are heated through.
5. Add chicken broth, soy sauce, oyster sauce, sugar, and pepper.
6. Stir-fry for another minute, combining all ingredients.
7. Serve immediately while hot.
The Hearty: Bihon Guisado
Bihon guisado is a savory stew featuring thick bihon with meat and vegetables in a rich and flavorful sauce. Here’s a basic recipe:
Ingredients:
- 1 package thick bihon, soaked and drained
- 1 tablespoon oil
- 1/2 pound ground pork
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- 1/4 cup chopped green bell pepper
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add ground pork and cook until browned.
3. Add onions, carrots, and green bell pepper and stir-fry for 2 minutes.
4. Add chicken broth, soy sauce, oyster sauce, sugar, and pepper.
5. Bring the mixture to a simmer and cook for 5 minutes.
6. Add bihon and stir gently to combine.
7. Cook for another 2 minutes, or until the bihon is heated through and the sauce has thickened slightly.
8. Serve immediately while hot.
The Sweet and Savory: Bihon Halo-Halo
Bihon halo-halo is a unique and refreshing dessert combining bihon with a variety of fruits, beans, and leche flan. Here’s a basic recipe:
Ingredients:
- 1 package thin bihon, soaked and drained
- 1/2 cup leche flan, cubed
- 1/2 cup sweetened banana slices
- 1/2 cup jackfruit, cubed
- 1/4 cup ube halaya
- 1/4 cup red beans
- 1/4 cup condensed milk
- Ice
Instructions:
1. In a large bowl, combine bihon, leche flan, banana, jackfruit, ube halaya, and red beans.
2. Pour condensed milk over the mixture.
3. Add ice and mix gently to combine.
4. Serve immediately while cold.
Tips for Cooking Bihon
- Don’t Overcook: Bihon cooks quickly, so keep a close eye on it to prevent it from becoming mushy.
- Season to Taste: Adjust the seasonings to your preference. You can add more soy sauce, oyster sauce, or sugar for a sweeter or saltier flavor.
- Get Creative: Experiment with different vegetables, meats, and sauces to create your own unique bihon dishes.
- Leftovers: Bihon can be stored in the refrigerator for up to 3 days. Reheat it gently in the microwave or on the stovetop.
Beyond the Basics: Exploring Bihon Dishes
The possibilities with bihon are endless. Explore other popular Filipino dishes featuring bihon:
- Bihon Guisado: A hearty stew with pork and vegetables in a flavorful sauce.
- Bihon Sotanghon: A clear soup with flat bihon, seafood, and vegetables.
- Bihon Mami: A noodle soup with bihon, pork, and vegetables.
- Bihon Salad: A refreshing salad with bihon, vegetables, and a tangy dressing.
The Final Bite: Embracing the Versatility of Bihon
Learning how to cook bihon is a gateway to a world of delicious Filipino cuisine. From simple stir-fries to elaborate desserts, bihon’s versatility allows you to create dishes that are both flavorful and satisfying. Whether you’re a seasoned cook or a beginner, embrace the challenge and discover the magic of bihon.
Common Questions and Answers
Q: Can I use other types of noodles instead of bihon?
A: While bihon is the traditional choice, you can experiment with other rice noodles, like thin rice noodles or flat rice noodles. Just adjust the cooking time accordingly.
Q: How do I prevent the bihon from sticking together?
A: Soaking the bihon in warm water before cooking helps prevent sticking. Also, stir the noodles constantly while cooking to ensure they don’t clump together.
Q: Can I make bihon ahead of time?
A: You can cook bihon ahead of time and reheat it later. However, it’s best to reheat it gently to prevent it from becoming mushy.
Q: What are some good toppings for bihon?
A: Popular toppings for bihon include fried garlic, chopped green onions, toasted sesame seeds, and a squeeze of lime juice.
Q: Where can I buy bihon?
A: Bihon is readily available at most Asian grocery stores and some supermarkets.
