We moved to Manila (Philippines) in 1983 with our baby Akshai less than a year and a half! Sanjiv (my husband) went to do an MBA and I got the only job that was possible on a non-working visa … as a full-time faculty member at the International School. We were on a shoestring budget, time was of immense value, as was nourishment!
Then came the discovery of a one dish local meal! Bihon/Bihun/Pancit.
A fine rice noodle that you just dipped to soften in some water, tossed with lots of veggies and or meats (shredded chicken and pork being favs). Tossed in sesame oil, soy sauce (had never seen so many varieties), and a squeeze of this awesome lime called calamansi when serving piping hot.
A hot favourite with us, including Akshai, who would lap it up, it is still our comfort food. We are vegetarians now and doting grandparents of 2-year old Amar who’s in Hongkong. Amar has a Filipina yaya and guess what his favourite food is? Yes, Pancit!
Soak the vermicelli in water until soft. May take 1 minute for the japanese/asian variety. Drain the water. Will take longer depending on the thickness of the vermicelli. I stongly recommend the very thin ones. Also do not over cook it.
Heat oil in a wok. Add the garlic and the sliced spring onion bulbs. Saute for a minute.
On a high flame add the vegetables and toss rapidly until the vegetables are cooked but firm.
Add the drained vermicelli, sauce, and check for salt.
Plate and garnish with the green onion, lemon, and red chilli.
Refrigerate leftovers
Bean sprouts make a welcome addition and also add to the protein content to make it a balanced meal for vegetarians.
In Philippines, they soak the red chillies in hot water for 10 minutes, drain and add vinegar and soya sauce, and refrigerate to use later.
Take care to ensure the vermicelli is not oversoaked and overdone
