Bam-I Recipe

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.


Bam-I Recipe


  • 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:

Cooking Procedure

  1. Heat a cooking pot then pour-in cooking oil.
  2. Sauté garlic and onions then add the sliced pork and cook for 3 minutes.
  3. Put-in the Chinese sausage and shredded chicken and cook for 3 to 5 minutes.
  4. Add soy sauce, shrimp juice, salt, ground black pepper, chicken bouillon, and chicken stock then let boil. Simmer for 5 to 8 minutes.
  5. Put the shrimps, cabbage, carrots, and wood ears in then cook for 2 minutes.
  6. Add the soaked vermicelli then stir. Cook for a minute.
  7. Put-in the flour sticks then stir well. Cook for 3 minutes or until the liquid is gone.
  8. Top with green onions and place calamansi on the side.
  9. 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.


  1. FARRAH says

    I’m born and raise in Lahug, Cebu City. I loved this Bam-I but I did not really realized how much until I came to the US and haven’t eaten it for years. I tried to research it everywhere but I could not find it. Bad thing about it, I live in a place where there’s no Filipino foods around. It’s hard to find chorizo bilbao, so, everytime I visit my cousin in Virginia, I go to their International store and get as much noodles and bilbao as I can.

  2. johnny says

    we don’t actually use chorizo de bilbao for bam-i as it is a Spanish Sausage and usually we use bilbao for spanish dishes.
    What we use is the Chinese Sausage which gives more of chinese flavor to bam-i. Chinese sausage are commonly sold in supermarkets in the Philippines and they are dry sausages and tied and bundled and packed in plastic and sometimes you get the real deal in a chinese deli in cebu and they are hung like chorizo bisaya you see in the meat section.

  3. KT says

    I made this during my birthday party yesterday and it tastes really good! There were no leftovers! I didn’t use parsley… I added baby corn. Adjust the taste first b4 adding noodles and if there were a lot of liquid after adding the noodles, just drain it. Planning to make it again!

  4. KbyanDave says

    i let the sotanghon soak in the broth instead in water, mas malasa. I also use chinese sausage and fry it separately and use it as garnish… this is good stuff, thanks chef

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