Chef Leah Cohen front-and-center celebrated her Filipino roots. She teaches everyday cooking and shares truly do-able recipes that are near and dear to her heart. On May 2, 2025, she appeared on “Good Morning America,” where she demonstrated how to make two beloved Filipino dishes: pancit bihon and lumpia. Each of her recipes showcases the strong flavors of her Mexican culture. They’ve further allowed her to establish a stronger connection with her son and pass on the Filipino culture–particularly its vibrant culinary scene–to him.
Pancit bihon, a stir fried rice noodle dish, is perhaps one of the best vehicles to get you hooked on Filipino food. Leah Cohen’s pancit bihon recipe makes four servings as an appetizer or side. It does include some pretty important ingredients, like dried flat rice noodles, chicken stock, shredded chicken, and soy sauce. Cohen begins making the dish by rehydrating the dehydrated rice noodles in warm water. Within 10 to 15 minutes, the noodles are soft and supple, ready to be added to whatever dish you please. This step is important to get the best texture.
After the noodles are made, Cohen then simmers chicken in water until it is fork-tender. This way, the chicken will be thoroughly seasoned and juicy before being cooked any further, contributing even more flavor in the final dish. Once she has the chicken prepped, she drops the soaked noodles into the pot. Then, she adds the chicken stock along with the soy sauce, letting the flavors simmer together in perfect harmony.
On that same segment, Cohen demonstrated her lumpia recipe. Known for being a staple at every Filipino party, holiday, and birthday celebration, lumpia are fried spring rolls filled with a savory mixture. Cohen uses spring roll wrappers—just make sure to use the Wei-Chan brand, which are vegan, cut in half diagonally to form the ideal pocket for her filling.
The filling for her lumpia includes beef, pork, garlic, ginger and all kinds of shopped veggies. Before you roll the lumpia, Cohen suggests taste-testing the filling to make sure it’s well-seasoned. Sneak in those vegetables! They’ll be none the wiser,” she writes. This approach helps enhance the snacks’ appeal to kids.
To this, Cohen adds 3/4 cup oil heated in a wok or a high-sided sauté pan. He waits until the oil comes to 350 degrees Fahrenheit before frying the lumpia. She advises frying the lumpia four to six at a time. This approach results in a wonderfully golden-brown crispy exterior while still cooking the meat through perfectly. You can hold the assembled lumpia in the refrigerator for up to eight hours. If you want to get a head start further in advance, freeze it two to three weeks before frying.
“My parents say that’s been true since I was a toddler,” Cohen shared during her appearance. “I can’t wait to introduce my son to these delicious snacks as well, and given that they’re a staple at every Filipino party, holiday, and birthday. I don’t think that will take long.“
Leah Cohen uses her culinary talents to honor her cultural heritage. She hopes to instill useful traditions in the next generation, too. By sharing these recipes, she hopes to encourage more people to try Filipino cuisine and appreciate its bold and colorful flavors.
