I haven’t eaten bihon for so long and I remember it being a dish I cannot get tired of. I don’t know why I haven’t tried cooking it. So here it is: Sotanghon with Cabbage and Pork Leg.
![](https://i0.wp.com/hearty.ph/wp-content/uploads/2020/07/Sotanghon-with-Cabbage-and-Pork-Leg-Recipe-1024x678.jpg?resize=980%2C649)
Yep, you read that right it’s sotanghon and not bihon. While I was trying to find 400 grams of bihon in the grocery, they didn’t have it. Since we can always interchange bihon with vermicelli, I gave this recipe a shot with vermicelli (sotanghon) instead. And boy, it does taste soooo freakin’ good! I’m glad I made a big batch as I’ll enjoy this Sotanghon with Cabbage and Pork Leg for the whole week!
![](https://i0.wp.com/hearty.ph/wp-content/uploads/2020/07/Sotanghon-with-Cabbage-and-Pork-Leg-Recipe.jpg?resize=150%2C150&ssl=1)
Sotanghon with Cabbage and Pork Leg
Ingredients
- 2 tbsp olive oil
- 6 pieces shallot sliced thinly
- 2 cans pork leg
- 1 piece cabbage chopped thinly
- 400 grams sotanghon submerge in water for 15 minutes
- 5 tbsp soy sauce
- 1 tsp white pepper
- 200 ml water
Instructions
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In a wok, heat oil over high heat.
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Add shallots and cook for 2 minutes.
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Add pork legs (including the juices in the cans).
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Turn heat into medium. Add the cabbage and cook for 10 minutes.
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Add sotanghon, soy sauce and white pepper. Mix ingredients thoroughly.
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Add 200 ml water. Continue to cook until there is no liquid left.
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Serve and enjoy!
Recipe Notes
Inspired by The Domestic Goddess Wannabe
![](https://i0.wp.com/hearty.ph/wp-content/uploads/2020/07/Sotanghon-with-Cabbage-and-Pork-Leg-1024x678.jpg?resize=980%2C649)
![](https://i0.wp.com/hearty.ph/wp-content/uploads/2020/07/Sotanghon-with-Cabbage-and-Pork-Leg-Dish-678x1024.jpg?resize=678%2C1024)
![](https://i0.wp.com/hearty.ph/wp-content/uploads/2018/10/Roch-Signature.jpg?resize=150%2C65)
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