Did you know that this is the Tagalog version of Sotanghon Soup? Bihongke is a noodle soup dish from the Southern Tagalog Region of the Philippines prepared with bihon noodles, chicken, vegetables and sometimes eggs.

In Batangas there is this dish that looks familar for those who live in other parts of the country, a noodle soup sometimes cooked clear and sometimes appears in a bright orange colour, for many it may look like a sotanghon soup but it is not, it is what the Batangguenos call the bihongke. So, what is the difference? Well, sotanghon soup obviosly uses sotanghon noodles (bean thread noodles), for bihongke, bihon noodles (rice and constarch noodles) are used, which I guess it is where the name was derived from. That difference gives this dish a totally different texture, since sotanghon is quite chewy and gummy, bihon on the other hand, is less chewy, way much easier to cut which makes it perfect for noodles soup dishes but make sure when you make one of this in the future get a good quality bihon because the bad ones just breaks down easily and becomes a musy mess.

Commonly this dish is served with crackers like Ugoy-ugoy or Jacobina, rice cake like Sinukmani or crusty bread. For us we usually have it with Lumpiang Shanghai making it a complete delicious meal.

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Bihongke is a noodle soup dish from the Southern Tagalog Region of the Philippines prepared with bihon noodles, chicken, vegetables and sometimes eggs.


Units Scale
  • 2 cups Flaked Chicken Meat (cooked)
  • 250 g good quality bihon noodles
  • 24 pcs quail eggs, boiled and shelled
  • 1 cup rehydrated wood ear fungus, sliced
  • 1 carrot, thinly sliced
  • 6 cloves garlic, minced
  • 3 small shallots, chopped
  • 2 litres chicken stock (you can use the stock from boiling the chicken you just flaked)
  • 4 stalks spring onions, chopped, to garnish
  • fish sauce
  • white ground pepper
  • fried garlic


  1. In a pot add oil and sauté garlic and shallots.
  2. Pour the chicken stock then add the wood ear fungus, bring to a boil.
  3. Add flaked chicken and noodles then cook for 6 minutes. Add additional stock if needed.
  4. Finally add the carrots and quail eggs to the soup, turn off the heat, season with fish sauce and white ground pepper the top with toasted garlic and chopped spring onions

Published by
Tags: NoodleSoup

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