Pancit Bihon with Lechon Kawali

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  • 750ml (3 cups) water
  • 60ml (1/4 cup) oil
  • 1 small onion, chopped
  • 3-4 cloves of garlic, chopped
  • 150g (2 cups) shredded cabbage
  • 1 medium carrot, peeled and cut into strips, about 1 cm each
  • 60g (3/4 cup) sliced Baguio Beans (fava/French beans)
  • 2 chicken stock cubes
  • 250g (8 oz) bihon noodles (dried rice  vermicelli), soaked in water
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • Lechon Kawali, cut lengthwise


  1. Heat 2 tablespoons of cooking oil in a wok and saute the garlic for less than a minute and then add the onion and saute for about 1-2 minutes or  until transparent.
  2. Add cabbage, carrot, and beans and cook. Stirring until the vegetables are almost tender.
  3. Pour in  water and add the chicken stock cubes and soy sauce. Bring to simmer in low heat.
  4. Drain the noodles and add to the wok. Mix well to blend. Add fish sauce and sesame oil to taste.
  5. Add half the Lechon Kawali and mix well.
  6. Place in a serving platter then spread the remaining Lechon Kawali on top the Pansit.
  7. Serve with calamansi  and garnish with chopped green onions.

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