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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":511,"pronunciation":538,"substitutions":539,"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"baseServings":486,"prepMinutes":561,"cookMinutes":561,"difficulty":562,"course":563,"diet":565,"mainIngredients":567,"images":568,"keywords":578,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":556,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"Long noodles symbolise long life, a belief inherited from the dish's Chinese origins, so pancit is considered close to obligatory at birthdays. The strands are traditionally left uncut for the same reason — cutting them is seen as shortening the life being celebrated, and you will see hosts refuse scissors in the kitchen over it.","Why is pancit served at every Filipino birthday?",{"answer":398,"question":399},"Either they were soaked too long before cooking or there was too much stock in the pan. Bihon needs only about 10 minutes in cool water, just enough to become flexible, and roughly three parts stock to one part dry noodle by weight. Add the stock in two stages so you can stop early if the noodles are already tender.","Why did my noodles come out mushy?",{"answer":401,"question":402},"No — that is the key difference between pancit and most noodle stir-fries. Briefly soaked noodles go straight into the pan with seasoned stock and finish by absorbing it, which is how the flavour gets inside the strand rather than sitting on the outside. Pre-boiling gives you bland noodles in sauce.","Do I boil the noodles first?",{"answer":404,"question":405},"Partly. Prepare the protein and vegetables and measure out the stock in advance, then do the noodle stage in the last fifteen minutes — that part does not hold well. If you must cook it fully ahead, undercook the noodles slightly and hold back 100 ml of stock to revive them in the pan before serving.","Can I make pancit ahead for a party?",{"answer":407,"question":408},"Bihon are thin rice vermicelli, gluten-free and soft when cooked. Canton are wheat-based egg noodles, thicker and chewier, closer to lo mein. They are cooked by the same method and are frequently combined in one pan as pancit bihon-canton, which is the most popular version at gatherings.","What is the difference between bihon and canton?",[410,411,412,413,414,415],"Soak the dried bihon in cool water for 10 minutes and drain — no longer. Fully soaked noodles turn to paste in the pan; unsoaked ones need too much stock and cook unevenly.","Use roughly three times the noodle weight in stock and add it in two stages. Adding it all at once means you cannot correct if the noodles finish early.","Toss with two wooden spatulas or tongs, lifting from underneath rather than stirring in circles. Circular stirring breaks the strands, which is both bad texture and, at a birthday, bad manners.","Cook the shrimp for barely a minute and pull them out. They will finish in the residual heat when you fold them back at the end.","Season the stock before the noodles go in, not after. Once the liquid is absorbed you can only season the surface, and it never evens out.","Serve calamansi or lime wedges on the side and mean it — the acid is not garnish, it is what stops the dish tasting flat and heavy.","🍜","Pancit bihon is a stir-fry where the noodles absorb rather than swim: thin rice vermicelli is added to a pan of seasoned chicken stock and tossed until every strand has drunk the liquid up, taking on colour from soy sauce and savour from the chicken and shrimp cooked with it. Cabbage and carrot stay crisp, scallions go over at the end, and each portion gets a squeeze of calamansi that lifts the whole plate. It tastes gently salty and faintly sweet, more comforting than dramatic, and it feeds a crowd from one pan in twenty minutes. Filipinos cook it for birthdays without fail.","Pancit is Chinese in origin and thoroughly Filipino in practice. The word comes from Hokkien — pian e sit, roughly \"something conveniently cooked\" — and arrived with the Chinese traders and migrants who have been part of Philippine port life for centuries. What arrived as a noodle dish became dozens of them, each named for its noodle or its town: bihon for thin rice vermicelli, canton for wheat egg noodles, sotanghon for glass noodles, palabok for the thick rice noodle under a shrimp-and-annatto sauce, malabon for its seafood-heavy home city, habhab from Lucban eaten off a banana leaf without utensils. Bihon is the everyday one, and bihon-canton — both noodles in the same pan — is the compromise served when the family cannot agree.\n\nThe birthday rule is real and taken seriously. Long noodles symbolise long life, so pancit appears at every birthday table, and there is a genuine superstition against cutting the strands, whether with scissors in the kitchen or a knife on the plate. You will see people at a party lift a whole tangle and work through it rather than break it. This is not a folk belief people merely know about — it actively governs how the dish is served.\n\nBeyond birthdays, pancit is the workhorse of Filipino gatherings: cheap, endlessly scalable, cooked in a wok the size of a bathtub for fiestas, and forgiving of whatever protein and vegetables are on hand. The technique that makes or breaks it is simple and slightly counterintuitive — the dried noodles go into the pan with the stock rather than being boiled separately, so they hydrate in flavour instead of water. Get the ratio right and the noodles finish exactly as the liquid disappears. Get it wrong and you have either a soup or a pan of dry, chalky strands.","Pancit keeps 3 days refrigerated but the noodles keep absorbing and go soft and clumped. Reheat in a hot pan with a splash of stock and a little oil, tossing until the strands loosen and steam, rather than microwaving to a solid block. It does not freeze — thawed rice noodles turn mushy and break. Cook only what you will eat within a couple of days, or hold back some stock and finish a second batch fresh.",[421,422,423,424],"Hydrates the noodles directly in seasoned stock, which is what gives real pancit its flavour all the way through instead of a coating of sauce.","Vegetables are stir-fried and removed before the noodles go in, so they stay crisp rather than steaming into limpness.","Gives a workable stock-to-noodle ratio, the single number most pancit recipes leave you to guess at.","Chicken and shrimp are cooked separately and returned at the end, so neither one overcooks while the noodles finish.",[426,427,428],"Large wok or wide sauté pan","Tongs or two wooden spatulas","Colander",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},11,54,4,5,1180,25,430,[438],"Calamansi or lime wedges, a bowl of steamed rice — yes, Filipinos eat rice with noodles — and puto rice cakes if you are doing it properly.",[440,443,446],{"name":441,"description":442},"Pancit bihon-canton","Half rice vermicelli, half wheat egg noodles in the same pan. The contrast of soft and chewy is the reason this is the most-ordered version at Filipino parties.",{"name":444,"description":445},"Pancit palabok","A different animal: thick rice noodles under an orange annatto-shrimp gravy, topped with crushed pork rinds, smoked fish flakes, boiled egg and fried garlic.",{"name":447,"description":448},"Pancit sotanghon","Made with glass noodles instead, usually with chicken and wood ear mushrooms, and often tinted with annatto. Lighter and slippery rather than soft.",[450,456,461,465,469,474,477,481,485,490,494,497,501,504,508],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"rice-noodles","dried bihon (thin rice vermicelli)","g","Noodles",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},900,"stock","chicken stock","ml",{"qty":432,"ref":462,"name":463,"unit":464,"group":455},"soy-sauce","soy sauce","tbsp",{"qty":466,"ref":467,"name":468,"unit":464,"group":455,"optional":8},2,"oyster-sauce","oyster sauce",{"qty":470,"ref":471,"name":472,"unit":473,"group":455},1,"black-pepper","freshly ground black pepper","tsp",{"qty":451,"ref":475,"name":476,"unit":454,"group":375},"chicken","boneless chicken thigh, in thin strips",{"qty":478,"ref":479,"name":480,"unit":454,"group":375},200,"shrimp","peeled shrimp",{"qty":482,"name":483,"unit":464,"group":484},3,"neutral oil","Stir-fry",{"qty":486,"ref":487,"name":488,"unit":489,"group":484},6,"garlic","garlic, minced","clove",{"qty":470,"ref":491,"name":492,"unit":493,"group":484},"onion","onion, thinly sliced","piece",{"qty":466,"ref":495,"name":496,"unit":493,"group":484},"carrot","carrots, cut in fine matchsticks",{"qty":498,"ref":499,"name":500,"unit":454,"group":484},120,"green-beans","green beans or snow peas, sliced on the diagonal",{"qty":451,"ref":502,"name":503,"unit":454,"group":484},"cabbage","green cabbage, finely shredded",{"qty":432,"ref":505,"name":506,"unit":493,"group":507},"scallions","scallions, sliced","To finish",{"qty":482,"ref":509,"name":510,"unit":493,"group":507},"lime","calamansi or limes, in wedges",[512,517,520,524,527,532,535],{"tip":513,"text":514,"title":515,"timerSeconds":516},"Ten minutes, not thirty. Over-soaked noodles disintegrate the moment they hit the hot pan.","Cover the dried bihon with cool water and soak for 10 minutes, until the strands bend without snapping but still feel firm. Drain thoroughly in a colander and set aside.","Soak the noodles briefly",600,{"text":518,"title":519},"Stir the soy sauce, oyster sauce and black pepper into the chicken stock and taste it — it should be noticeably saltier than a soup you would drink, since 300 g of noodles are about to absorb all of it.","Season the stock",{"tip":521,"text":522,"title":523},"Pull the shrimp early. They finish in residual heat when they go back at the end, and overcooked shrimp go rubbery fast.","Heat 1 tablespoon of oil in a large wok over high heat and stir-fry the chicken strips for 3 minutes until they lose their pink and start to catch gold at the edges. Add the shrimp for 1 minute more, just until they curl and turn opaque, then lift everything out.","Cook the protein",{"text":525,"title":526},"Add another tablespoon of oil, then the garlic and onion, and cook for 1 minute until fragrant and translucent. Throw in the carrots and beans for 2 minutes, then the cabbage for 1 minute — it should wilt slightly but still squeak between the teeth. Remove to a plate.","Stir-fry the vegetables",{"tip":528,"text":529,"title":530,"timerSeconds":531},"Lift and fold, never stir in circles. Circular stirring shreds the strands, and at a birthday that is a genuine offence.","Pour two-thirds of the seasoned stock into the empty wok with the last tablespoon of oil and bring it to a hard boil. Add the drained noodles and toss with tongs, lifting from underneath, until the liquid is mostly gone — about 4 minutes.","Hydrate the noodles",240,{"text":533,"title":534},"Add the remaining stock a splash at a time, tossing between additions, until the noodles are tender all the way through and the pan is dry. Stop adding liquid as soon as they are done — you may not need all of it.","Finish with the rest of the stock",{"text":536,"title":537},"Fold the chicken, shrimp and vegetables back through the noodles and toss over the heat for a final minute to warm everything and let the last of the moisture go. Scatter with scallions and serve with calamansi wedges for squeezing over each plate.","Combine and serve","pan-SIT BEE-hon",[540,544,548,552],{"note":541,"swap":542,"original":543},"Any thin dried rice noodle works. Fresh rice noodles do not — they need no hydration, so the whole stock-absorption method falls apart.","Thin rice stick noodles, or wheat egg noodles for pancit canton","Bihon (rice vermicelli)",{"note":545,"swap":546,"original":547},"Calamansi is more floral and slightly less sharp. Lime is the closest and completely acceptable; use a little less of it.","Lime wedges, or lemon","Calamansi",{"note":549,"swap":550,"original":551},"Oyster sauce adds body and a savoury sweetness. Without it the dish is a touch thinner but still correct — plenty of households skip it.","An extra tablespoon of soy sauce plus a pinch of sugar","Oyster sauce",{"note":553,"swap":554,"original":555},"Pancit takes any protein. For a vegetarian version use a strong mushroom stock, since the chicken stock is doing a lot of the flavour work.","Pork shoulder in thin strips, Chinese sausage, or firm tofu and extra vegetables","Chicken and shrimp","pancit-bihon","Pancit Bihon (Filipino Stir-Fried Rice Noodles)","Pancit Bihon","Pancit bihon guisado","philippines",20,"easy",[564],"main",[566],"dairy-free",[452,475,479,502,495,462],[569,572,574,576],{"alt":570,"src":571},"Platter of pancit bihon rice noodles with shrimp, chicken strips, carrot matchsticks and cabbage, calamansi wedges alongside","\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero.jpg",{"alt":570,"src":573},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-16x9.jpg",{"alt":570,"src":575},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-1x1.jpg",{"alt":570,"src":577},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-4x3.jpg",[579,580,581,582,583,584,560],"pancit","pancit bihon","rice noodles","filipino noodles","birthday noodles","stir fry","2026-08-20","dishroute-kitchen","Thin rice noodles simmered straight in seasoned chicken stock with shrimp, cabbage and carrot until every strand has drunk it up. The birthday dish, eaten uncut for long life.",{"en":589},"\u002Frecipe\u002Fpancit-bihon",{"items":591,"total":863,"page":470,"limit":864,"hasMore":865},[592,624,652,685,715,743,771,781,809,837],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":560,"region":597,"baseServings":432,"prepMinutes":435,"cookMinutes":598,"restMinutes":451,"difficulty":599,"course":600,"diet":601,"mainIngredients":602,"images":607,"keywords":617,"publishedAt":585,"updatedAt":585,"authorSlug":586},"chicken-inasal","Chicken Inasal (Bacolod Charcoal-Grilled Annatto Chicken)","Chicken Inasal","Inasal na manok","Negros Occidental",35,"medium",[564],[566],[475,603,604,605,606,487],"lemongrass","ginger","vinegar","achiote",[608,611,613,615],{"alt":609,"src":610},"Charcoal-grilled chicken inasal quarters with orange annatto-lacquered skin beside garlic rice and a vinegar dip","\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero.jpg",{"alt":609,"src":612},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-4x3.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-1x1.jpg",[618,619,620,621,622,623,560],"chicken inasal","bacolod","grilled chicken","annatto","calamansi","filipino barbecue",{"slug":625,"title":626,"shortTitle":627,"nativeName":628,"countrySlug":560,"baseServings":432,"prepMinutes":629,"cookMinutes":630,"difficulty":562,"course":631,"diet":632,"mainIngredients":633,"images":635,"keywords":645,"publishedAt":585,"updatedAt":585,"authorSlug":586},"filipino-adobo","Filipino Adobo (Soy-Vinegar Braised Chicken and Pork)","Filipino Adobo","Adobong manok at baboy",15,60,[564],[566],[475,634,462,605,487],"pork-belly",[636,639,641,643],{"alt":637,"src":638},"Dark glossy Filipino adobo of chicken thighs and pork belly with bay leaves and peppercorns beside steamed rice","\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-1x1.jpg",[646,647,648,649,650,560,651],"adobo","filipino adobo","soy vinegar braise","pork belly","chicken thighs","braised",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":560,"baseServings":432,"prepMinutes":657,"cookMinutes":657,"restMinutes":498,"difficulty":562,"course":658,"diet":660,"mainIngredients":664,"images":668,"keywords":678,"publishedAt":585,"updatedAt":585,"authorSlug":586},"halo-halo","Halo-Halo (Filipino Shaved Ice with Beans and Flan)","Halo-Halo","Halo-halo",30,[659],"dessert",[661,662,663],"vegetarian","gluten-free","nut-free",[665,666,667],"condensed-milk","eggs","yam",[669,672,674,676],{"alt":670,"src":671},"Tall glass of Filipino halo-halo with shaved ice, purple ube jam, leche flan cube and layers of sweet beans and jelly","\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-1x1.jpg",[653,679,680,681,682,683,684],"filipino dessert","shaved ice","ube halaya","leche flan","nata de coco","evaporated milk",{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":560,"region":690,"baseServings":486,"prepMinutes":691,"cookMinutes":692,"difficulty":693,"course":694,"diet":695,"mainIngredients":696,"images":701,"keywords":711,"publishedAt":585,"updatedAt":585,"authorSlug":586},"kare-kare","Kare-Kare (Filipino Oxtail Peanut Stew)","Kare-Kare","Kare-kare","Pampanga",40,210,"hard",[564],[566,662],[697,698,699,700,499,606],"oxtail","tripe","peanuts","eggplant",[702,705,707,709],{"alt":703,"src":704},"Kare-kare in an earthenware pot: oxtail in thick orange peanut sauce topped with eggplant, long beans and bok choy","\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-1x1.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-4x3.jpg",[686,712,697,713,621,714,560],"peanut stew","bagoong","filipino fiesta food",{"slug":716,"title":717,"shortTitle":718,"nativeName":718,"countrySlug":560,"region":719,"baseServings":486,"prepMinutes":629,"cookMinutes":720,"difficulty":599,"course":721,"diet":723,"mainIngredients":724,"images":728,"keywords":738,"publishedAt":585,"updatedAt":585,"authorSlug":586},"laing","Laing (Bicol Taro Leaves in Coconut Milk)","Laing","Bicol",55,[722],"side",[566,662],[725,726,727,604,634],"taro","coconut-milk","shrimp-paste",[729,732,734,736],{"alt":730,"src":731},"Dark laing of collapsed taro leaves in coconut milk with whole green chiles and coconut oil pooling on the surface","\u002Fimages\u002Frecipes\u002Flaing\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-1x1.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-4x3.jpg",[716,739,740,741,742,713,560],"taro leaves","coconut milk","bicol","gata",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":560,"baseServings":432,"prepMinutes":561,"cookMinutes":748,"restMinutes":749,"difficulty":599,"course":750,"diet":751,"mainIngredients":752,"images":754,"keywords":764,"publishedAt":585,"updatedAt":585,"authorSlug":586},"lechon-kawali","Lechon Kawali (Filipino Crispy Fried Pork Belly)","Lechon Kawali","Lechon kawali",75,480,[564],[566,662],[634,753,487,605,471],"bay-leaf",[755,758,760,762],{"alt":756,"src":757},"Chopped lechon kawali with blistered golden pork crackling and juicy fat, beside a saucer of garlic vinegar dip","\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-1x1.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-4x3.jpg",[765,766,767,768,769,770,560],"lechon kawali","crispy pork belly","pork crackling","filipino pork","deep fried","spiced vinegar",{"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"baseServings":486,"prepMinutes":561,"cookMinutes":561,"difficulty":562,"course":772,"diet":773,"mainIngredients":774,"images":775,"keywords":780,"publishedAt":585,"updatedAt":585,"authorSlug":586},[564],[566],[452,475,479,502,495,462],[776,777,778,779],{"alt":570,"src":571},{"alt":570,"src":573},{"alt":570,"src":575},{"alt":570,"src":577},[579,580,581,582,583,584,560],{"slug":782,"title":783,"shortTitle":784,"nativeName":785,"countrySlug":560,"baseServings":432,"prepMinutes":561,"cookMinutes":786,"difficulty":562,"course":787,"diet":789,"mainIngredients":790,"images":794,"keywords":804,"publishedAt":585,"updatedAt":585,"authorSlug":586},"sinigang","Sinigang na Baboy (Sour Tamarind Pork Soup)","Sinigang na Baboy","Sinigang na baboy",85,[788,564],"soup",[566,662],[634,791,792,700,793],"tamarind","daikon","okra",[795,798,800,802],{"alt":796,"src":797},"Steaming bowl of sinigang na baboy with pork belly, daikon, okra and water spinach in clear sour tamarind broth","\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero.jpg",{"alt":796,"src":799},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-16x9.jpg",{"alt":796,"src":801},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-1x1.jpg",{"alt":796,"src":803},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-4x3.jpg",[782,805,806,649,807,560,808],"tamarind soup","sour soup","filipino soup","kangkong",{"slug":810,"title":811,"shortTitle":812,"nativeName":813,"countrySlug":560,"region":690,"baseServings":432,"prepMinutes":657,"cookMinutes":814,"difficulty":693,"course":815,"diet":818,"mainIngredients":819,"images":822,"keywords":832,"publishedAt":585,"updatedAt":585,"authorSlug":586},"sisig","Sisig (Sizzling Chopped Pork from Pampanga)","Sisig","Sisig 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