📝 About This Recipe
Pancit Puti is a sophisticated, minimalist variation of the classic Filipino noodle dish, distinguished by its pristine white appearance and reliance on savory aromatics rather than soy sauce. Originating from the culinary heartlands of Luzon, this dish celebrates the delicate texture of bihon (rice sticks) infused with the essence of garlic, toasted onions, and a rich chicken-seafood broth. It is a testament to the beauty of simplicity, offering a clean, umami-forward profile that makes it a centerpiece for birthdays and family gatherings.
🥗 Ingredients
The Noodles
- 400 grams Bihon (Thin Rice Stick Noodles) (soaked in room temperature water for 10 minutes then drained)
Proteins and Aromatics
- 250 grams Chicken Breast (boiled and shredded)
- 200 grams Small Shrimp (peeled and deveined)
- 6 cloves Garlic (minced finely)
- 1 medium White Onion (sliced thinly)
- 3 tablespoons Pork Fat or Vegetable Oil (for authentic flavor, use rendered pork fat)
Vegetables and Seasoning
- 2 cups Cabbage (shredded)
- 1 medium Carrots (julienned into matchsticks)
- 2 pieces Celery Stalks (sliced thinly on a bias)
- 3 cups Chicken Broth (preferably homemade or low-sodium)
- 2-3 tablespoons Fish Sauce (Patis) (adjust to taste; provides the salt and umami)
- 1 teaspoon White Pepper (essential for maintaining the white color)
- to taste Salt
For Garnish
- 2 tablespoons Toasted Garlic Bits (golden brown)
- 1/4 cup Spring Onions (chopped)
- 4-6 pieces Calamansi or Lemon (halved for squeezing)
- 2 pieces Hard-boiled Eggs (sliced into rounds)
👨🍳 Instructions
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1
Soak the rice bihon noodles in a bowl of room temperature water for about 10 minutes until softened but still firm. Drain and set aside.
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2
Heat the pork fat or vegetable oil in a large wok or deep skillet over medium heat. If using pork fat, render it until crispy bits form, then remove the bits and keep the oil.
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3
Sauté the minced garlic until it becomes fragrant and slightly golden. Add the sliced onions and cook until they become translucent.
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4
Add the shredded chicken and shrimp to the wok. Stir-fry for 3-4 minutes until the shrimp turns pink and the chicken is lightly browned.
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5
Toss in the julienned carrots and celery. Sauté for 2 minutes to allow the vegetables to soften slightly while maintaining a crunch.
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6
Pour in the chicken broth and bring the mixture to a gentle boil. This liquid will be the primary source of flavor for the noodles.
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7
Season the broth with fish sauce and white pepper. Taste the liquid; it should be slightly saltier than a soup, as the noodles will absorb and dilute the seasoning.
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8
Add the shredded cabbage to the pot and stir briefly.
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9
Add the drained bihon noodles into the wok. Using two spatulas or large kitchen forks, gently toss the noodles to ensure they are evenly coated in the broth and mixed with the meat and vegetables.
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10
Continue cooking over medium-low heat, tossing constantly, until the noodles have absorbed all the liquid and are tender. This usually takes 5-7 minutes.
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11
If the noodles seem too dry before they are fully cooked, add an extra 1/4 cup of broth at a time.
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12
Perform a final taste test and add more salt or fish sauce if necessary. Turn off the heat.
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13
Transfer the Pancit Puti to a large serving platter. Garnish generously with toasted garlic, chopped spring onions, and sliced hard-boiled eggs.
💡 Chef's Tips
Always use white pepper instead of black pepper to preserve the 'white' aesthetic of the dish. Do not over-soak the noodles; they should still be slightly stiff when you put them in the wok so they don't turn mushy. Using homemade chicken stock (made from boiling the chicken breast with ginger and onion) significantly elevates the depth of flavor. If you want a more luxurious version, add sliced 'bola-bola' (fish balls) or squid rings during the protein sauté step. To get perfectly toasted garlic, start with cold oil and garlic together, then heat slowly until golden.
🍽️ Serving Suggestions
Serve with plenty of fresh Calamansi halves on the side for guests to squeeze over their portion. Pairs beautifully with Filipino Pandesal or toasted sliced bread for a classic 'carb-on-carb' merienda. Serve alongside 'Lechon Kawali' (crispy fried pork belly) for a complete, festive meal. A cold glass of Sago't Gulaman or iced tea balances the savory notes perfectly. For a lighter meal, serve with a simple side of steamed bok choy or a clear vegetable soup.