Dalawang Noodles, Isang Alaala: Bam-e Cebuana Recipe

A beloved Cebuano pansit made with sotanghon and egg noodles, layered with flavors, memories, and the joy of family gatherings.

A Story from the Kitchen

In Cebu, no celebration feels complete without Bam-e. Unlike other pansit, this one is distinct—it uses two noodles: sotanghon for its silky, crystal-like texture, and egg noodles for body and richness. Families often prepare this for birthdays, fiestas, or even children’s parties, sometimes with sliced bread on the side.

What makes Bam-e truly special isn’t just its flavor, but the memories it brings. In my own home, I grew up helping shred chicken for this dish. Each batch carried the love of family, the effort of careful preparation, and the pride of bringing something hearty to the table. This is Bam-e Cebuana—rich, soulful, and made to be shared.

Instructions

Set A: Broth and Meat

1. In a pot, boil pork belly and chicken in water with bouillon (if using) until tender.
2. Remove meats, let cool, then slice pork and shred chicken.
3. Strain and keep the broth for cooking.

Set B: Dried Seafood and Sausage

1. In a wok, heat oil. Sauté dried shrimp, dried squid strips, and chorizo slices until fragrant.
2. Add garlic and onion, then toss in the pork and chicken. Season lightly with patis.

Set C: Vegetables

1. Pour the reserved broth into the wok and bring to a simmer.
2. Add carrots first, cooking until slightly firm.
3. Mix in cabbage, tenga ng daga, and kinchay. Adjust seasoning with salt and pepper.

Set D: Noodles and Flavorings

1. Add egg noodles first, letting them absorb the broth. Cook for 1–2 minutes.
2. Add soaked sotanghon noodles, tossing gently to combine.
3. If desired, stir in oyster sauce for added depth.
4. Finish with white pepper and sesame oil.

Set E: Garnish and Serving

1. Top with fried garlic and extra kinchay.
2. Serve with kalamansi on the side.
3. Best enjoyed with family—sometimes even with sliced bread, Cebuano-style.

Simpol Cooking Notes

• Two noodles, one harmony: The secret of Bam-e is balancing sotanghon and egg noodles. Use more sotanghon for that signature silky texture.
• Don’t skip the dried seafood: Dried pusit and hipon give Bam-e its distinct aroma and flavor—it’s what sets it apart from other pansit.
• Stock is king: Boiling pork and chicken together creates a flavorful base. Don’t throw away the broth; it carries the heart of the dish.
• Vegetables last: To keep them crisp and colorful, add carrots first, then cabbage and mushrooms toward the end.
• Family touch: Whether soupy or dry depends on tradition. In my lolo’s kitchen, it was always more on the soupy side—perfect for slurping.

Simpol tip: Bam-e is not an everyday pansit—it’s for special occasions. Make it with patience, enjoy it with kalamansi, and share it like Cebuano families have done for generations.