Pancit bihon is one of the most widely eaten noodle dishes in the Philippines, made with delicate rice vermicelli rather than the thicker egg noodles used in some other pancit styles. It's prized for being lighter and quicker to put together, while still carrying plenty of savoury flavour from the stock the noodles are finished in.
Pancit bihon is one of the most widely eaten noodle dishes in the Philippines, made with delicate rice vermicelli rather than the thicker egg noodles used in some other pancit styles. It's prized for being lighter and quicker to put together, while still carrying plenty of savoury flavour from the stock the noodles are finished in.
Pancit bihon is one of the most widely eaten noodle dishes in the Philippines, made with delicate rice vermicelli rather than the thicker egg noodles used in some other pancit styles. It's prized for being lighter and quicker to put together, while still carrying plenty of savoury flavour from the stock the noodles are finished in.
Pancit bihon is one of the most widely eaten noodle dishes in the Philippines, made with delicate rice vermicelli rather than the thicker egg noodles used in some other pancit styles. It's prized for being lighter and quicker to put together, while still carrying plenty of savoury flavour from the stock the noodles are finished in.
Pancit bihon is one of the most widely eaten noodle dishes in the Philippines, made with delicate rice vermicelli rather than the thicker egg noodles used in some other pancit styles. It's prized for being lighter and quicker to put together, while still carrying plenty of savoury flavour from the stock the noodles are finished in.
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