Pancit · Pasta & Pancit

Pancit Bam-I Recipe

Pancit Bam-I Recipe


Bam-I or some call it Bam-E is a Visayan recipe of Pancit. But why is it called Bam-I? The stories say that Bam-i was derived from the Indonesian word “Bami” which means “noodles.” What makes this Pancit Bisaya unique is the combination of 2 types of noodles. While most pancit use just one type of noodles. Pancit Bam-i consists of Canton and Sotanghon noodles. It is cooked in a wok and may contain any, most if not all of these Bam-I ingredients are usually: onions, garlic, preserved Chinese pork sausage, “tengang-daga” (black ear fungus or wood ear, or any mushroom), cabbage, carrots, baguio beans, snow peas, scallions, coriander/wansoy, snow peas, chicken liver, gizzards, pork liempo, chicken breast and shrimp. The secret flavor comes from sesame oil, garlic, soy sauce, bell pepper, black peppercorns and calamansi. 

Bam-I is very popular in Cebu and Bisaya, it is served everywhere and anywhere; in parties, fiestas, reunions, and whatever it is that people do when they come together.

Pancit Bam-I Recipe


  • ¼ kg Sotanghon, soaked in water/drain
  • ¼ kg Pancit canton noodles (egg noodles)
  • ⅛ kg chicken liver and gizzards
  • ¼ kg pork belly, chopped (or substitute chicken breast fillet)
  • ¼ kg shrimps, shelled and deveined
  • 4 pcs Chinese pork sausage, (Kwong Bee) sliced diagonally
  • 1 red bell pepper, julienned
  • ¼ cup carrots, julienned
  • 2 cups cabbage, shredded
  • 8 cloves garlic, minced
  • 1 white onion, chopped
  • 1 cup snow peas/chicharo, remove strings on the side
  • 4 tablespoon soy sauce
  • salt and pepper, to taste
  • 1 tablespoon Sesame oil
  • 3 cups water/broth (used broth cubes alternately)
  • 1 tablespoon Cilantro/Wansoy, chopped
  • 1 tablespoon Spring onions, chopped (dahon ng sibuyas na mura)
  • Calamansi/lemons, sliced (on the side)


  1. Boil chicken liver, gizzard, and pork together in about 3 cups of water.
  2. When chicken liver and gizzard are tender, remove and set aside.
  3. When pork belly is tender, remove from the fire and reserve the broth. 
  4. Chop pork belly, liver and gizzard into bite size pieces.
  5. Saute onion, garlic and bell pepper in oil. Add the Chinese sausage, shrimps, the rest of the meat and soy sauce. Add a pinch of pepper and stir for a few minutes.
  6. Add the carrots, snow peas, cabbage, spring onions, and wansoy. Add about 1 cup of broth. Simmer for a few minutes then add more broth.
  7. Add the pancit canton and stir so that the broth soaks the noodles.
  8. Add the sotanghon and enough broth as needed to cook the canton and sotanghon
  9. Season with sesame oil, salt and pepper to taste.
  10. Transfer into serving plate, garnish with spring onions and with sliced calamansi on the side. Serve and enjoy!