Pancit Miki Bihon (Bam-i)

Pancit Miki Bihon

Course Main Course, Snack
Cuisine Modern Filipino
Prep Time 20 minutes
Cook Time 40 minutes
Soaking time for the noodles 20 minutes
Servings 6 people
Author Connie Veneracion


  • 150 grams bihon (rice sticks) not to be confused with sotanghon
  • 200 grams miki (fresh egg noodles), thin or thick, it's your choice
  • 500 grams pork belly cut into half-inch strips
  • salt
  • pepper
  • 3 tablespoons cooking oil
  • 2 tablespoons minced garlic (yes, that much!), divided
  • ½ cup finely sliced shallots divided
  • 1 carrot peeled and julienned
  • ½ head white cabbage cored and cut into half-inch strips
  • 15 green beans trimmed and cut diagonally into half-inch slices
  • 1 tablespoon patis (fish sauce)
  • 3 to 4 tablespoons soy sauce


  • Place the bihon in a bowl and pour in enough hot water to cover. Leave for at least 20 minutes to soften. Drain well.
  • Blanch the miki in boiling water, drain, rinse under the tap and drain again.
  • Place the pork in a pan and cover with water. Boil for 10 minutes. Drain and rinse. Discard the cooking liquid.
  • Clean out the pan and put the pork back in. Cover with clean water. Add a tablespoon of salt and a quarter teaspoon of pepper. Bring to the boil, cover the pan, lower the heat and simmer for 20 minutes. Drain well.
  • Heat two tablespoons of cooking oil in a frying pan. Add the drained pork and pan fry until lightly browned.
  • Add half of the garlic and shallots to the pork. Cook over medium heat, stirring occasionally, for about a minute.
  • Turn up the heat. Add the carrot, green beans and cabbage to the pork. Cook, tossing and stirring, for half a minute. Drizzle in a tablespoon of fish sauce. Continue cooking, stirring often, for another three to four minutes. Taste. Add more fish sauce, if too bland for you. DO NOT overcook the vegetables.
  • Scoop out the contents of the frying pan and set aside.
  • Pour in the remaining cooking oil and heat.
  • Saute the remaining garlic and shallots in the hot oil.
  • Add the drained bihon and miki to the garlic and shallots. Toss a few times.
  • Drizzle in the soy sauce. Keep tossing and stirring until the noodles are hot and evenly colored.
  • Add the pork and vegetables to the noodles. Stir well to distribute evenly. Cook for another minute to allow the flavors to blend.
  • Serve your pancit miki bihon with kalamansi halves (or lime or lemon wedges) on the side.