Garlic bihon

Garlic bihon is a staple at our family gatherings, one of mom's specialties. Traditional pancit bihon recipes use stock, veggies, various meats. This version is heavy on the garlic and seasonings, with just some hard boiled eggs for heft.

First, the bihon. The Filipino type is a bit thinner and clearer, but for this dish, the Vietnamese rice vermicelli works best.

Soak in boiling water or simmer, breaking up the clump with a fork as it loosens. This is 4 squares of noodles, or 2/3 of this package.

When tender but not mushy, drain and then rinse with cold water to stop the cooking. Stir the noodles around under the running water to cool the whole batch. 

The seasonings: half a head of garlic, chopped and browned in 2-3 tablespoons of oil. MSG. Seasoning salt. Chicken boullion powder, pepper. 

Add both the browned garlic and the oil used to cook it. Start with: 2 teaspoons seasoning salt, 1/2 teaspoon MSG, 2 tablespoons chicken powder, 1/2 teaspoon pepper. Mix dry seasonings together. Add half of it, mix into noodles and taste. Add more in as needed. Depending on the size of the noodle package you may end up using all the seasoning mix, just part, or have to make more. But those are the basic proportions.

Chop 5 of the hard boiled eggs and mix in.

Add 2 teaspoons lemon juice.

And 2 teaspoons patis.

Taste and adjust seasonings. Garnish with green onion and the remaining hard boiled egg, sliced.