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Bam-i or Bam-e is a Visayan pancit (noodle) recipe that is known to have originated in Cebu.

Some say, the name was probably coined from the Indonesian word bami which means “noodles.”

Bam-i’s taste is made unique in its taste by a combination of canton (egg noodles) and sotanghon (vermicelli or bean thread noodles), chicken, pork and shrimp, and various veggies and spices.


  • 1/4 kg sotanghon, soaked in water
  • 1/4 grams pancit canton
  • 1/8 kg chicken liver and gizzard
  • 1/8 kg chicken breast, chopped
  • 1/8 kg pork belly, chopped
  • 1/4 kg shrimps, shelled and deveined
  • 4 pcs Chinese sausage, sliced diagonally
  • 1/4 cup carrots, julienned
  • 1/2 cup cabbage, shredded
  • 5 cloves garlic, crushed
  • 1 medium onion, chopped
  • some spring onions, chopped
  • 1 bunch kintsay, chopped
  • soy sauce
  • salt and pepper
  • 1 or 2 hard boiled eggs, sliced


  1. Boil chicken liver, gizzard, chicken breast and liempo together in about 3 cups water.
  2. When chicken breast, liver and gizzard are tender, remove and set aside.
  3. When pork belly is tender, remove from fire and reserve the broth.
  4. Chop pork belly, chicken breast, liver and gizzard into bite size pieces.
  5. Saute onion and garlic in oil. Add the Chinese sausage, shrimps, the rest of the meat and soy sauce. Add a pinch of pepper and stir for a few minutes.
  6. Add the carrots, cabbage, spring onions, and kintsay then about half a cup of broth.
  7. Simmer for a few minutes then add more broth.
  8. Add the pancit canton and stir so that the broth soaks the noodles.
  9. Add the sotanghon and enough broth as needed to cook the canton and sotanghon Season
  10. with salt and pepper.
  11. Garnish with the hard boiled eggs

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