If there's one Filipino dish that I can cook well - yeah right! 😅- it would be this dish....
But I spent too much time lurking online until I get it right!
I asked my Parental what's the right proportion of noodles and water and she told me, just enough to cook your noodles ! Ha!
Yup, she doesn't measure everything what she's been cooking since time immemorial..
Bihon guisado is made of thin rice noodles , fried with assorted veggies , meat , shrimp , fish sauce and served with a drizzle of calamansi or anything that you would like add into it . This is a popular Filipino dish and commonly served as an everyday meal, a staple in every gatherings and sometimes eaten together with our staple rice!
Until I saw this Filipino blog , which sadly, I can't remember the name ugh! (Hey , that was 3 years ago!), that it should be 5 cups of water for every pack of noodles (about 450 grams).
But don't forget that you need to factor in several kinds of veggies and other ingredients in this dish to absorb some of that liqiud.
I was thinking at that time, "Huh! I bet it will turn into bihon (rice vermicelli or maifun in Cantonese) soup instead of sautéed noodles!"
Now, if you have the inclination or desire to make this dish and a bit leery of putting that huge amount of water, try adding it as you go to achieve the desired consistency.
This is also a good vegetarian dish if you just omit the nasty bits!
450 grams pork, blanched and cut into bite-sized pieces and boil until soft, reserved the broth
150 grams chicken liver, blanched and sliced
600 grams cabbage, sliced
250 grams carrot, sliced
200 grams green beans, cut
1 medium onion, sliced
2 cloves garlic, minced
1 tsp ginger, finely chopped
1 pack / 450 grams rice vermicelli
5 cups pork broth
2 tsps chicken powder
1 T oyster sauce
1/2 tsp salt
1 1/2 tsps brown sugar
1/2 tsp ground white pepper
1 tsp chili flakes
1 T fish sauce
1 T dark soy sauce
calamansi , lime or lemon to serve
chili garlic sauce
* In a wok or a large pan, heat oil and add in the onion, fry until softens then add in garlic and ginger; continue frying until the garlic turns lightly brown. Add the pork, chicken liver, the rest of the veggies and add in the the chicken powder, oyster sauce, salt, sugar, pepper and chili flakes, stir well to combine. Pour in the broth, let boil for a minute or so and add in the fish and dark soy sauce; stir until combine. Cover the wok and cook for about 3 minutes or until veggies are tender; adjust seasoning. Add in the rice noodles, stirring the ingredients around so the noodles will be covered by the broth; cover the pan and continue cooking, stirring the mixture from time to time to prevent the noodles from sticking at the bottom of the pan. Cook until all the liquid is absorbed and the noodles are soft but not mushy. Serve hot or warm with a drizzle of calamansi juice and with chili garlic sauce thrown in if desired.