Bam-I (Pancit Bisaya) Recipe

This Visayan pancit or noodle dish is well-loved by Filipinos! Bam-I is a pancit that originated in Cebu.
bam i or pancit bisaya on a plate

Bam-I, or pancit Bisaya, is a Filipino noodle dish that originated in Central Visayas, specifically Cebu. It consists of two types of noodles, which is pancit canton and sotanghon. Using different kinds of noodles and ingredients gives the dish an extraordinary blend of textures and Pinoy flavors. Garnishing with kinchay (parsley) and calamansi also adds a pop of color to this dish. This recipe is sure to be a hit at any occasion, may it be a festival celebration or a birthday party!

Bam-I (Pancit Bisaya) Recipe

Lhas Alvarez
This Visayan pancit or noodle dish is well-loved by Filipinos! Bam-I is a pancit that originated in Cebu.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Filipino
Servings 2-3


Bam-I (Pancit Bisaya) Ingredients

  • 2 tablespoons canola oil
  • 1 tablespoon Garlic chopped
  • 1/4 Cup red onion sliced
  • 1/2 Cup pork sliced
  • 1/2 Cup Chicken (use breast part), sliced
  • 1/4 Cup Shrimp peeled, reserve heads
  • 1 pieces Chinese sausage sliced
  • 1 Cup cabbage shredded
  • 1/4 Cup carrot julienned
  • 1/4 Cup peas
  • 2 pieces wood ear mushrooms (tenga ng daga) hydrate in hot water, then slice
  • 1/4 Cup water
  • 1/4 piece chicken bouillon cube
  • 1 tablespoon Soy Sauce
  • 120-140 Grams dried pancit canton
  • 50 Grams dried sotanghon noodles soak in hot water, then drain
  • kinchay (parsley) for garnish


  • Pound shrimp heads on a mortar and pestle and add ¼ cup water to the mixture, then drain and press on a sieve to get the juices out. Set aside the shrimp juice for cooking.
  • Heat oil in a wok over medium high heat and sauté garlic and onions. Add pork belly and sauté for 3-4 minutes. Add chicken breast, shrimps, and sliced sausage and allow to cook for 2-3 minutes. Add the cabbage, carrots, chicharo, and tenga ng daga and mix for a minute or so.
  • Pour in the shrimp juice and the water, bring to a simmer then add the bouillon cube and soy sauce.
  • Add the dried pancit canton and mix well until noodles soften (more water may be added if necessary), then add the sotanghon noodles and mix well. Season to taste and garnish with kinchay, toasted garlic, spring onions and serve with sliced calamansi.
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