​Pancit Bami
​     Recipe by Bernadette Lavin
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INGREDIENTS:
  • 1 kilo sotanghon (vermicelli)
  • 18 cups water for broth
  • 1 kilo pork and bones boiled for broth
  • 2 pork cubes
  • 3 to 4 tsps. iodized salt
  • 1 tsp. ground black pepper
  • 2 heads crushed garlic for topping 
  • 1 head crushed garlic for sauteing
  • 3 large onions (white), sliced
  • 1 kilo baguio beans (cut in a diagonal slant, and finely cut)
  • Tengang daga (dried mushroom soaked in water to soften then finely cut)
  • 3 tsps. iodized salt
  • 1/2 tsp. ground black pepper
  • 10 pcs. Tokwa, diced 
  • Pias, chopped coarsely, optional (you can use calamansi or lemon)
  • 1 to 2 tbsps. atsuete seeds (soaked in 1 tsp lye water)
  • 1/2 cup cooking oil
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​PROCEDURE: 
  • Boil pork liempo and bones in 18 cups water and let simmer until it reduces to 16 cups. 
  • Add pork cubes, iodized salt, and black pepper. Let simmer 3mins. (Broth should be slightly salty because the sotanghon will absorb it) Remove pork and bones from broth. 
  • Cut pork into 2" strips, 1" thick.
  • In oil, brown 2heads crushed garlic, set aside for garnish. 
  • In same oil, fry your diced tokwa until light brown, set aside for garnish. 
  • In a large pot, take 1/8 cup (4 to 5 tbsps) of the oil used, saute remaining garlic, add the onions. 
  • When translucent add your pork, then tengang daga. Keep sautéing until tengang daga is a bit tender. 
  • Add in the baguio beans, sauté until cooked and season salt, black pepper. Transfer to another container. 
  • In same pot pour in all your broth. 
  • Put your atsuete in a strainer or sieve. Dip sieve in your broth just enough to cover atsuete while stirring with a spoon. When broth turns red, stir, let boil. 
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  • Meanwhile soak sotanghon in water to soften a bit and cut with scissors at folded ends. 
  • Don't soak too long, just till it softens to be able to cut it. Throw out the water after cutting. 
  • Put sotanghon in boiling red broth and stir continuously. 
  • Lower heat when most of the broth has been absorbed by the sotanghon. 
  • Add the bean-tengang daga mixture in batches and toss with sotanghon to distribute evenly. 
  • Leave a batch for topping. 
  • Turn heat off when cooked and no broth is left. 
  • Serve topped with remaining batch of bean-tengang daga mixture, fried tokwa, chopped pias and crumble your fried garlic on top.
***This serves around 25 to 30 persons
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