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Pancit Guisado

Jaime Inez
Pancit Guisado recipe is a Filipino dish made from rice sticks and chicken, pork, sausage, and vegetables. It's traditionally made with rice flour, but nowadays, it's often made with other types of flour, such as corn, soy, and wheat. In this recipe, the noodles are soaked in a mixture of water and oil and cut with shears. It's tossed with sauteed aromatics and chicken.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Main Course
Cuisine Filipino
Servings 4 servings
Calories 387 kcal

Ingredients
  

  • 1 pack Egg noodles
  • Sotanghon cellophane or vermicelli noodles
  • 200 g Pork shoulders cut in small pieces
  • 200 g Pork liver cut in small pieces
  • 6 pcs Fish balls cut in halves
  • 5-7 cloves Garlic crushed and chopped
  • 1 whole Onions cut in strips
  • 1 whole Carrots cut in strips
  • 100 g String beans cut in strips
  • 200 g Cabbage cut in thin strips
  • 12 stalks Chinese celery cut in thin strips (optional, but preferred)
  • Red and green bell peppers cut in strips (optional)
  • 4 tbsp Soy sauce
  • 2 cups Water
  • ½ tbsp Fish sauce
  • Salt and pepper to taste
  • 2-3 tbsp Cooking oil

Instructions
 

  • Immerse the noodles in tepid water.

Let the water loosen up the noodles. Put them in water and forget about them. Proceed to the next step.

  • Put cooking oil in a heated pan.
  • Saute the garlic under medium to high heat.
  • When the garlic turns golden and sticky, put in the onions.
  • When the onions turn sweaty, put in the pork.
  • Season the dish with ½ tbsp fish sauce.

Cooking the pork well is essential for any dish. My husband always reminds me to sauté the dish well… over and over. I understood what he meant when I finally listened to him . Since then, I make it a point to really wait for the pork to cook well until the pork fats have been rendered and form part of the dish. (See the 2 photos below.) For this dish, I cooked my pork for a good 10-12minutes under medium to high heat. After getting the color that I was aiming for, I proceeded to the next step.

  • Add in the pork liver. Stir well.

Avoid cooking the liver too much into the pan. Otherwise, it will be tough and it will hardly be tasty. After it changed color, go to the next step.

  • Put the fish balls in. Stir well.
  • Start putting the vegetables in.
  • First the carrots, then the beans, followed by the bell peppers. Stir well until the carrots are cooked or at least changed in color.
  • Add the water.
  • Put in the soy sauce. Continue stirring.
  • Put in the cabbage.

I used 2 wooden spoons in stirring because it is just difficult to toss up the vegetables in a wok for this much vegetables going on. When the cabbage has finally softened a bit, proceed to the next step.

  • When the water boils, put in the noodles. (Just the noodles, not the water!)
  • Put in the Chinese celery (kinchay).
  • Continue stirring until the dish becomes one.
  • Season with salt and pepper, if need be.
  • Do not cover the pan. Else, the vegetables might be overcooked because of the enclosed heat. At this point, the pancit in ready to be served.
  • Pancit bihon recipe

Video

Notes

That’s it! You’ve got to love this dish! Remember me when you cook.
 
Keyword vermicelli, Vermicelli noodles