Bam-I is type of noodle dish that originated from Cebu. Aside from being a popular tourist destination because of its beautiful shoreline and history, Cebu is also famous for serving fresh seafood and the best version of Lechong Baboy (roasted pig) in the country. Although I did not come from Cebu, I was already enjoying Bam-I when I was a kid. I Grew-up in a subdivision within Metro Manila with neighbors coming from different cultural background. It was an advantage because I get to know about their culture while enjoying the different regional dishes that they prepare. Bam-I might have the same ingredients with other noodle dishes like Pancit Canton, Pancit Bihon, and Sotanghon Guisado, but the combination of flour sticks and vermicelli noodles makes this noodle dish unique. If I were to describe it, I will say that Bam-I is a combination of Pancit Canton and Sotanghon Guisado with a twist. I am trying to research on the history of this noodle dish; I wanted to know why it was named such, but I was not able to come-up with anything, yet.
I am hoping that our good Cebuano friends who frequently visit Panlasang Pinoy can share their idea. How did Bam-I came about and where was the name derived from?
I suggest that you try this Bam-I recipe while we are waiting for answers. You will definitely enjoy this dish.
- 1/2 lb pork, sliced
- 1/2 lb chicken, boiled and shredded
- 4 pieces Chinese sausage, sliced
- 1 lb shrimp, shelled and heads removed
- 8 ounces flour sticks (pancit canton noodles)
- 4 to 6 ounces vermicelli noodles (sotanghon) soaked in water
- 1 1/2 to 2 cups chicken stock
- 3 cups cabbage, chopped
- 3/4 cup carrots, julienned
- 1/2 cup dried wood ear, soaked in water and chopped (also known as tenga ng daga)
- 1 medium onion, diced
- 1/4 cup parsley, cleaned and chopped
- 1/2 cup shrimp juice (derived by pounding the head of the shrimp)
- 1/2 cup soy sauce
- 1 piece chicken cube or bouillon
- 1 tablespoon garlic, minced
- Salt and ground black pepper to taste
- 2 to 3 tablespoons cooking oil
Watch the cooking video:
- Heat a cooking pot then pour-in cooking oil.
- Sauté garlic and onions then add the sliced pork and cook for 3 minutes.
- Put-in the Chinese sausage and shredded chicken and cook for 3 to 5 minutes.
- Add soy sauce, shrimp juice, salt, ground black pepper, chicken bouillon, and chicken stock then let boil. Simmer for 5 to 8 minutes.
- Put the shrimps, cabbage, carrots, and wood ears in then cook for 2 minutes.
- Add the soaked vermicelli then stir. Cook for a minute.
- Put-in the flour sticks then stir well. Cook for 3 minutes or until the liquid is gone.
- Top with green onions and place calamansi on the side.
- Serve hot. Share and enjoy! Mangaon na Ta!
Number of servings (yield): 6
Note: Wood ear is a type of edible fungus. Please don’t take the Filipino name literally.