While all of America is celebrating the 4th with barbecues on the grill, our family will enjoy this Filipino-style Pancit Bihon- Rice Noodles with Beef Brisket dish for a birthday event. My husband’s birthday is on the 4th of July and we always celebrate with a quiet family dinner cooked by my sons and myself. The summer weather is scorching by this time here on the east coast so if the sunny skies cooperate, we fire up the grill.
But as is customary, we celebrate and toast to a long life with noodles or ‘pancit’ as Filipinos call it. My son, Tim took over the ‘pancit’ dish and added an interesting spin to it. He found a recipe for beef brisket with noodles and so he used this as a base. He used the pancit bihon or dry rice noodles which I had in my pantry and loaded up the dish with sweet, savory and spicy flavors for all to enjoy. The dish had everything we loved in it. There were tender beef chunks, radish slivers, zucchini strips, silky pancit noodles, the scent of scallions, fish sauce and lemon juice all over. Tim cooked, stir-fried and blended everything swiftly and easily. I think I hear him calling out to us to come partake of the pancit while it’s hot and steaming. Happy 4th, folks! Celebrate with us and twirl the noodles with relish.
Pancit Bihon - Rice Noodles with Beef Brisket
- Large stockpot - 8, 10 or 12 quarts
- Large Skillet or Wok: 12 to 14 inches
- 1.5 pounds fatty beef brisket
- 1 teaspoon salt for the beef
- 1 teaspoon ground black pepper for the beef
- 2 Tablespoons soy sauce Philippine or Chinese brand (do not use Japanese brand soy sauce for this recipe).
- 1 Tablespoon sugar
- 2 cloves garlic finely chopped
- 1/2 Tablespoon sesame oil
- 4 Tablespoons vegetable oil divided, half for beef, rest for noodle sauté
- 2 medium-sized onion sliced, use first for beef, rest for noodle sauté
- 4 cloves garlic chopped, divided, use half for beef, rest for noodle sauté
- 2 Tablespoons ground red chili
- 3 stalks scallion whites halved lengthwise
- 3 Tablespoons patis (fish sauce)
- 2 Tablespoons soy sauce
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 medium-sized white radish peeled, sliced
- 1 medium-sized zucchini peeled, sliced in 2 inch strips
- 1 package (225 g.) Filipino pancit bihon noodles or dry rice noodles uncooked about 6 cups (from Asian or Filipino groceries)
- 3 stalks scallion greens for garnish
- 1 tablespoon lemon or calamansi juice
- STEP 1
- Cut the brisket into two or more pieces against the grain, so that the grain is about 2 inches in length. Season with salt and pepper and mix with the garlic, soy sauce, and sugar. Turn to coat all sides.
- STEP 2
- Heat a large, heavy-bottomed pot on medium and add half of the oil and sesame oil. Add the onion and cook, stirring until translucent, about 7 minutes.
- STEP 3
- Add the garlic and chili and cook until aromatic, stirring frequently. Add the brisket, 8 cups water (2 liters), the fish sauce and scallion whites. Bring to a boil, then turn to a simmer until the brisket is fork tender, about 3 1/2 hours, adding water as necessary to keep the meat submerged.
- STEP 4
- Remove the meat and shred into bite-sized pieces. Set meat aside. For the broth, add the fish sauce and soy sauce to the cooking liquid. Taste and add more sugar, salt and pepper as needed. Add the radish and zucchini and bring back to a boil, then lower to a slow simmer for a few minutes more.
- STEP 5
- In a separate skillet, over medium high heat, add the rest of the cooking oil. When oil heats up after 1 to 2 minutes, saute the garlic, onions till softened. Add 2 cups of the beef broth, the beef brisket shreds, radish and zucchini slices. Blend ingredients well for 3 to 5 minutes or till broth comes to a boil. Add the dry rice noodles or pancit bihon to the saucepan and mix all ingredients together. The dry noodles will absorb the beef broth liquid and soften up in about 3 to 5 minutes. Add half a cup of beef broth as needed to moisten noodles, but do not put too much liquid or it will get soupy. To arrange on a platter, top the noodles with the shredded meat, broth, and cooked vegetables. Sprinkle lemon juice all over dish. Garnish with the scallion greens and serve immediately.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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