PANCIT BIHON OF MY CHILDHOOD

 

When I think and look back at my childhood and the favorites I had at that time, Pancit Bihon always comes to mind. Pancit is not only a staple during special occasions (birthdays, christening, etc.), and regional fiestas but also served at breakfast together with pandesal or whatever you have including rice. Yes, carbohydrates on top of carbohydrates. 😁 

I remember getting intrigued about what ingredient/s it is on the pancit bihon that makes it different from pancit canton or pancit palabok. In my young tastebud, after eating a spoonful of it, it leaves this aftertaste that makes me crave pancit bihon more. It took me years to finally figure it out. It's Kinchay/ Chinese celery/Chinese parsley. It gives pancit bihon a fresh, slightly peppery, and citrusy taste. 

Nowadays, maybe due to inflation and higher cost of living, those vendors who sell this for breakfast, opt to not put a lot of vegetables including kinchay. The taste is very far from what I grew up with that's why when my craving strikes, I cook it at home and enjoy it to my heart's content. 

For me, pancit bihon is not bihon without tons of vegetables and Kinchay.