Pancit Bihon (A glassy noodle made from starch such as beans, potato, cassava or sweat potato)

To cook Pancit Bihon noodles properly, add them to the simmering broth after sautéing your meat and vegetables. Let the noodles cook until they are tender, stirring occasionally to ensure they absorb the flavors of the broth. This usually takes about 5-7 minutes.

Yes, you can make Pancit Bihon gluten-free by using gluten-free soy sauce and ensuring that all other ingredients, such as the fish balls and chicken balls, are also gluten-free. Additionally, check the labels on your noodles to confirm they are gluten-free.

If you don't have chicken liver or prefer not to use it, you can substitute it with additional pork or chicken, or even tofu for a vegetarian option. Just make sure to adjust the cooking time accordingly to ensure everything is cooked through.

To store leftover Pancit Bihon, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to help rehydrate the noodles and prevent them from drying out.

Pancit Bihon pairs wonderfully with a variety of dishes. You can serve it alongside lumpia (Filipino spring rolls), grilled meats, or a fresh salad. It also complements sweet and sour dishes or any savory Filipino fare, making it a versatile addition to your meal.