Pancit Bihon - Rice Noodles with Beef Brisket

My son Tim took over cooking this easy Pancit Bihon- Rice Noodles with Beef Brisket for his dad’s birthday. We traditionally cook the Filipino ‘pancit’ (noodles) for long life on our birthdays. This savory noodle dish had the spicy and zesty Asian savory flavors and aromas infused on the succulent beef shreds and vegetable slices. It was too good to put down. This is a great family dish that can go well with barbecued sides and entrees. I suggest to cook the beef brisket ahead, a day or several hours before for maximum, tender results. This recipe was adapted from Anito Lo’s on PANNA, a video cooking magazine app and served 6 to 8.

Cook Time4

Total Time4

Course: Dinner, Lunch, Main Course, Merienda, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Filipino Pancit Bihon Beef

Servings: people

Calories: 213kcal

Author: Asian in America- Elizabeth Ann Quirino

Equipment

Large stockpot - 8, 10 or 12 quarts
Large Skillet or Wok: 12 to 14 inches

Ingredients

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

Instructions

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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Nutrition