Singapore Noodles or Filipino Pancit? (Bihon and Xing Zhou Mi Fen)

History and culture is embedded in the food that we make. From the choice of ingredients to the method of cooking, we are told stories of those that came before us. Interestingly enough, some dishes possess similar characteristics and even presentation across different countries. This implies either past relationships between countries, ancient trade routes or maybe just similar environmental conditions.

An example of this is Xing Zhou Mi Fen of Singapore and the Philippines’ very own, Pancit Bihon. With just some small nuances here and there, both cultures share the same love for these noodle dishes.

See how Erwan Heussaff and The Meatmen Channel explore these similarities and differences here:


Xing Zhou Mi Fen

250g Bee Hoon a.k.a. rice vermicelli noodles
250g Shredded pork 
1 tbsp Soy sauce
Pepper to taste
1 tbsp Cooking wine
1 tsp Cornstarch
1 tsp Sesame oil
100g Carrots (shredded finely)
100g yellow chives (cut into 2 inches long)
100g Cabbage (shredded finely)
4 cloves Garlic (minced)
3 cloves shallots (minced)
3 eggs
120g Bean sprouts
80ml Chicken stock
2 tbsp Fish sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine 
Chilli padis (chopped for pairing)

Pancit Bihon


1 brown onion
6 cloves of garlic
1 large carrot
1 cup of shredded cabbage
250g chicken breast
300g bihon noodles
150g chinese chorizo
100g chicken liver
salt and pepper
2 tbsp light soy
1 tbsp oyster sauce
1 tbsp dark soy
1 L chicken stock
Serve with calamansi and coriande

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