Chef Veronica Meneses Reveals the Secret to Perfect Pancit Bihon and Adobo

A classic Filipino meal pairs two well-known dishes: Philippine Adobo and Pancit Bihon. Chef Veronica Meneses from Manila Eats restaurant recently shared her recipe for Pancit Bihon, a stir-fried noodle dish often served with the savoury Adobo. Both recipes use simple ingredients but deliver bold flavours.

Pancit Bihon starts with 1 lb of rice noodles, combined with snow peas, carrots, cabbage, and celery leaves. The dish also includes ½ lb of pork butt and ½ lb of chicken, both boiled separately before being sliced and mixed in. The noodles and vegetables absorb the rich meat broth, creating a hearty base.

Philippine Adobo relies on a tangy marinade made from soy sauce, white wine vinegar, and rice vinegar. Brown sugar, garlic, bay leaves, and white pepper add depth to the dish. The same ½ lb portions of pork and chicken used in the noodles can also be prepared as Adobo, offering a versatile protein option. The two dishes complement each other well. Adobo's sharp, savoury notes balance the mild, slightly sweet flavours of Pancit Bihon. Serving them together creates a complete meal, blending textures and tastes in traditional Filipino style.

Chef Meneses' recipe highlights how simple ingredients can produce a satisfying Filipino feast. The combination of Adobo and Pancit Bihon remains a popular choice for home cooks and restaurant menus alike. Both dishes can be prepared ahead, making them practical for gatherings and family meals.