How to Cook Cebu's Original "Pancit Bisaya"

Pancit Bisaya is a Filipino dish originated in Central Visayas particularly in Cebu where I live. Using two types of noodles, pancit canton (yellow dried noodles), and sotanghon or vermicelli (white glossy noodle) mixed with vegetables and the meat of your choice.

Pancit bisaya or also known as bam-i is one of my favorite Filipino dish. I have been cooking this when I get to Cebu but my first pancit bisaya cooking experienced was when me and my wife was in Thailand. She made me cooked this once or twice.

So let me show you how to cook this simply and and tasty. I'm now a little bit expert to this. 😉

Ingredients needed

250 grams sotanghon (vermicelli)
250 grams pancit canton
250 grams chicken
1 liter chicken stock (broth)
1 medium carrot
1/2 cut medium cabbage
spring onion
1 red bell pepper
1 large onion
3 cloves garlic
5 tbsp fish sauce
6-8 tbsp soy sauce
black pepper
lime or lemon

Procedure

Slice cabbage, spring onion, and bell pepper. Set them aside in one plate. Then chop carrots, onion, and garlic.

Cut the chicken thinly and nicely.

Heat the pan and put cooking oil. Saute the chicken until water comes out. Put a little bit of salt.
Add onion, garlic and carrots, fish sauce, and soy sauce. Stir for at least 30 seconds.
Put the chicken stock and let it boil for 2-3 minutes. (Our chicken stock was made when my wife cooks the other day)

Then, submerge first the pancit canton followed by the vermicelli. Stir and mix them well. Cut the noodles into half or just enough size for you using scissors.
Add the cabbage, spring onion, red bell pepper and black pepper. Then turn the heat off so not to over cook the noodles.
Mix them well.