Pancit luglug
   HOME

TheInfoList



OR:

Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingredients. Most pancit dishes are characteristically served with calamansi, as its freshly-squeezed juice may be used for additional seasoning. Noodles were introduced to the Philippines by Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of
coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
, young
papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus ''Carica'' of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and ...
,
mung bean The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...
sprouts, bamboo shoots, or seaweed.


Description

The term ''pancit'' (or the
standardised Standardization or standardisation is the process of implementing and developing technical standards based on the consensus of different parties that include firms, users, interest groups, standards organizations and governments. Standardization ...
but less common ''pansít'') is derived from either the
Philippine Hokkien Philippine Hokkien is a dialect of the Hokkien language of the Southern Min branch, primarily spoken vernacularly by Chinese Filipinos in the Philippines, where it serves as the local Chinese ''lingua franca'', primarily spoken as an oral langu ...
terms 扁食 () or 便的食 (). In the Filipino language, ''pansít'' is the generic word for noodles. Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants, with establishments specializing in them called ''panciterias'' or ''pancitans''. Pancit has evolved in Filipino cuisine to combine both Chinese and Spanish techniques, as well as use local ingredients. Pancit is most commonly cooked by sautéing (''guisado'' in Philippine Spanish) them with garlic, onions, vegetables (commonly
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
s,
green bean Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean (''Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis ...
s,
cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...
,
bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
s, chayote, bottle gourd, '' patola'',
oyster mushroom ''Pleurotus'' is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, '' P. ostreatus''. Species of ''Pleurotus'' may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edib ...
s, and
cauliflower Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus ''Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the ...
, among others), and meat (including different kinds of Philippine '' longganisas'') or seafood (including shrimp, fish, squid, crab, oysters, clams, and fish balls). Rarer ingredients include ''
kamias ''Averrhoa bilimbi'' (commonly known as bilimbi, cucumber tree, or tree sorrel) is a fruit-bearing tree of the genus ''Averrhoa'', family Oxalidaceae. It is a close relative of the carambola tree. Description ''Averrhoa bilimbi'' is a small tro ...
'',
coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
,
banana blossom A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distingu ...
s, mustard greens, okra,
calabaza Calabaza is the generic name in the Spanish language for any type of winter squash. Within an English-language context it specifically refers to what is also known as the West Indian pumpkin, a winter squash typically grown in the West Indies, t ...
, ''tengang daga'' mushrooms, and
shitake mushroom The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine. Tax ...
s. The ingredients of the sauce varies by recipe. These ingredients include
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
(or salt), vinegar, fish sauce ('' patis''), '' bagoong alamang'' ( shrimp paste), '' taba ng talangka'' (crab fat),
oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...
,
bugnay wine Bignay wine, also known as bugnay wine, is a Filipino fruit wine made from the berries of the native bignay or bugnay tree (''Antidesma bunius ''Antidesma bunius'' is a species of fruit tree in the family Phyllanthaceae. It is native to Southeas ...
,
fermented soy bean paste Fermented bean paste is a category of Fermentation (food), fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East Asia, East, South Asia, South and Southeast Asia. In some cases, such as the production o ...
, and various sweet sauces (including
coconut aminos The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...
and ''
inihaw Inihaw ( ), also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and ...
'' sauces). They can also be cooked in a broth or braised. Almost all pancit dishes are also uniquely served with sliced halves of calamansi, meant to be squeezed over the noodles (at the consumer's discretion) as the juice adds a tangy sourness. The most common other garnishings and condiments are flaked smoked fish (''
tinapa Tinapa ''Tinapa'', a Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad (''Alepes melanoptera'', known locally as ''galunggong''), or from ...
''), fried garlic, crumbled pork cracklings ('' chicharon''), labuyo chilis, shallots, ground black pepper, glutinous rice '' okoy'', '' kinchay'', peanuts, and sliced hard-boiled eggs. Some regions may also add sliced bilimbi fruits (''kamias''). Pancit dishes are generally named after the types of noodles used. The most commonly used noodles are ''canton'' (
egg noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, I ...
, usually round), ''bihon'' ( rice vermicelli), ''lomi'' (thick
egg noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, I ...
), ''miki'' (soft yellow
egg noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, I ...
, usually flat), ''misua'' or ''miswa'' (
wheat vermicelli ''Misua'' (also spelled ''mee sua'' or ''miswa''; ), also known as wheat vermicelli, is a very thin variety of salted noodles made from wheat flour. It originated in Fujian, China. The noodles differ from '' mifen'' (rice vermicelli) and cellop ...
), ''palabok'' (yellow cornstarch noodles), ''sotanghon'' ( glass noodles), and ''
odong Odong, also called pancit odong, is a Visayan noodle soup made with noodles, canned smoked sardines (''tinapa'') in tomato sauce, bottle gourd (), loofah (), chayote, ginger, garlic, red onions, and various other vegetables. It is garnished a ...
'' (yellow flour noodles). They can also be named after their method of cooking, their origin, and their main ingredients. File:Pancit canton.jpg, ''Canton'' (
egg noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, I ...
, usually round) File:Pancit bihon (Philippines) 07.jpg, ''Bihon'' ( rice vermicelli) File:Pancit miki from the Philippines 04.jpg, ''Miki'' (soft yellow
egg noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, I ...
, usually flat) File:2108Cuisine foods plants ants of Bulacan 18.jpg, ''Sotanghon'' (
bean vermicelli Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosa ...
) File:Pancit odong (Philippines) 10.jpg, ''
Odong Odong, also called pancit odong, is a Visayan noodle soup made with noodles, canned smoked sardines (''tinapa'') in tomato sauce, bottle gourd (), loofah (), chayote, ginger, garlic, red onions, and various other vegetables. It is garnished a ...
'' (yellow flour noodles) File:Almondigas.JPG, ''Misua'' or ''miswa'' (
wheat vermicelli ''Misua'' (also spelled ''mee sua'' or ''miswa''; ), also known as wheat vermicelli, is a very thin variety of salted noodles made from wheat flour. It originated in Fujian, China. The noodles differ from '' mifen'' (rice vermicelli) and cellop ...
)
Pancit is considered both an everyday staple and a comfort food. Pancit can be eaten alone, but they are also frequently eaten paired with white rice, bread (usually '' pandesal''), and '' puto'' (steamed rice cakes). Pancit dishes are commonly served during gatherings, events festivals, and religious activities, due to the ease in which they can be cooked in large quantities. Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that a belief originating from Chinese Filipinos holds that noodles should be eaten on one's birthday. They are therefore commonly served at birthday celebrations and Chinese restaurants nationwide often have "birthday noodles" listed on the menu.


Pancit dishes

*''
Batchoy Batchoy, less commonly spelled batsoy, is a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is o ...
'' – a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines *''
Maki mi Maki mi, also known as pork maki or maki soup, is a Filipino thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila. It is made from lean pork tenderized by a meat mallet. It is marinated in soy sauce, gar ...
'' – thick pork tenderloin soup originating from the Chinese-Filipino community of
Binondo Binondo () is a district in Manila and is referred to as the city's Chinatown. Its influence extends beyond to the places of Quiapo, Santa Cruz, San Nicolas and Tondo. It is the oldest Chinatown in the world, established in 1594 by the ...
, Manila. *''
Pancit Abra Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – common in Northern Luzon, particularly in the province of Abra. A variant of ''Pancit Miki'', in either soupy or fried version. *''
Pancit alanganin Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – originated from Bocaue, Bulacan. It is made similarly to pancit canton but has a soupy broth with added milk. *''Pancit Bam-I'' – also known as ''Pancit Bisaya''. A specialty originating in Cebu, with ''bihon'' (rice) and ''canton'' (wheat) noodles sautéed together. *'' Pancit batchoy'' – Iloilo's stir-fried version of batchoy. *''
Pancit Bato Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – is local to the Bicol Region; especially the town of Bato in Camarines Sur. The noodles are slightly toasted while it's still dry. *'' Pancit bihon guisado'' – or simply ''pancit bihon'' (traditionally and historically also spelled as ) is the type usually associated with the word "''pancit''", very thin rice noodles (rice vermicelli) fried with
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
some citrus, possibly with
patís ''Bagoóng'' (; ) is a Philippine condiments, Philippine condiment partially or completely made of either fermentation, fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish ...
, and some variation of sliced meat and chopped vegetables. The exact '' bihon'' composition depends on someone's personal recipe but usually, Chinese sausage and
cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...
are the basic relish. *''
Pancit Cabagan Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – served in Cabagan, Isabela and nearby towns. Stir-fried and served either dry with separate soup, or "wet" or soup and noodles combined. *''Pancit canton'' – Filipino adaptation of '' lo mein'' and '' chow mein''. Either in instant or stir-fried versions. It is named after the type of noodle used. *''
Pancit canton Ilonggo Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' *''
Pancit canton (Instant) Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' - Not considered a true pancit dish but popularized by instant noodle manufacturers, where noodles are boiled, drained, and flavored with a sachet packet of flavoring, and has no other protein or vegetables added. *''
Pancit chami Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – from
Lucena City Lucena, officially the City of Lucena ( fil, Lungsod ng Lucena), is a 1st class highly urbanized city in the Calabarzon region of the Philippines. It is the capital city of the province of Quezon where it is geographically situated but, in t ...
, Quezon *''
Pancit choca ''Pancit choca'' is a Filipino black seafood noodle dish made with squid ink and ''bihon'' (rice vermicelli). It originates from Cavite, Philippines, and is originally known as ''pancit choca en su tinta'' in Caviteño Chavacano. It is also kn ...
'' (or ''Pancit pusít'') – a black ''pancit'' from Cavite made with
squid ink Cephalopod ink is a dark-coloured or luminous ink released into water by most species of cephalopod, usually as an escape mechanism. All cephalopods, with the exception of the Nautilidae and the Cirrina (deep-sea octopuses), are able to release ...
and '' bihon''. *''
Pancit habhab Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – A Lucban, Quezon specialty. Served in banana leaves, eaten directly without utensils, the name is an onomatopoeia of eating it, like a pig snorts. *''
Pancit kilawin Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – a variety of ''pancit'' which originated in
Rosario Rosario () is the largest city in the central provinces of Argentina, Argentine province of Santa Fe Province, Santa Fe. The city is located northwest of Buenos Aires, on the west bank of the Paraná River. Rosario is the third-most populous ci ...
, Cavite. In lieu of rice or wheat noodles, shredded unripe
papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus ''Carica'' of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and ...
fruit is used cooked with vinegar and fish. Usually partnered with dinuguan, a dish made of pig's blood. *''
Pancit kinalas Kinalas is a Bicol Region, Bicol dish consisting of noodles (''pancit'') garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep-brown sauce coming from the brains of a cow or pig. The dish is further flavo ...
'' – Naga City, Camarines Sur's version of ''pancit'', in soup or dried form. It consists of noodles garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep-brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional. *''
Pancit lanu Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – Found only along San Vicente Street in San Pedro, Laguna *''
Pancit lomi Lomi or Pancit, pancit Lor mee, lomi (Hokkien: /便食滷麵; Pe̍h-ōe-jī: ló͘-mī/piān-si̍t ló͘-mī) is a Culture of the Philippines, Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, ...
'' – Originally from Batangas, ''pancit lomi'' is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now different ''lomihán'' (eateries serving ''lomi''), ''panciterias'', and ''carinderias'' (eateries serving a wider variety of viands with rice) offer it. *'' Pancit luglúg'' or ''Luglóg'' – a
Kapampangan Kapampangan, Capampañgan or Pampangan may refer to: *Kapampangan people of the Philippines *Kapampangan language Kapampangan or Pampangan is an Austronesian language, and one of the eight major languages of the Philippines. It is the primary ...
version of ''pancit palabok'' that is essentially the same dishes. The only difference is that it uses thicker constarch noodles. The name comes from its traditional method of cooking, which uses a bamboo skimmer to submerge the noodles briefly in boiling water. *'' Pancit lucban'' – a type found in Lucban. The noodles are mixed in with generous toppings and ingredients. *''
Pancit Malabon ''Pancit Malabon'' is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines. It uses thick rice noodles. Its sauce has a yellow-orange hue, attributable to ''achuete'' (annatto seeds), shrimp broth, and ...
'' – Thick rice noodles with different toppings that originated in Malabon. Early versions of this dish uses
bamboo shoots Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and b ...
. *'' Pancit mami'' – round egg noodle soup *''
Pancit mayaman Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – found in Guinayangan, Quezon *''
Pancit miki Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – round egg noodles, or flat yellow noodles, or dusty white noodles either stir-fried or in soupy version. *''
Pancit míki-bíhon guisado Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingr ...
'' – round egg noodles with bihon, a hybrid type of stir-fried noodle. *''
Pancit odong Odong, also called pancit odong, is a Visayan noodle soup made with noodles, canned smoked sardines (''tinapa'') in tomato sauce, bottle gourd (), loofah (), chayote, ginger, garlic, red onions, and various other vegetables. It is garnish ...
'' or ''Odong'' - Visayan noodle dish from Mindanao and the Visayas that uses yellow round flour noodles called ''odong'', canned sardines in tomato sauce, and vegetables (usually bottle gourd or patola). *''
Pancit Olongapo Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – ''pncit miki'' prepared with ''sarsa'' (sauce) made of thickened chicken and pork broth, darkened with a little soy sauce. *''
Pancit moròng Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingr ...
'' *''
Pancit palabok Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – uses thinner cornstarch noodles (sometimes substituted with '' bihon''). It is topped with a shrimp-based sauce dyed bright orange with annatto seeds, shrimp, crushed or ground chicharrón, ''
tinapa Tinapa ''Tinapa'', a Filipino term, is fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad (''Alepes melanoptera'', known locally as ''galunggong''), or from ...
'' (smoked fish) flakes, hard-boiled eggs, and green onions. *''Pancit pula'' – a variation of ''pancit miki'' from Batangas City *'' Pancit sotanghon'' – a
cellophane noodle Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...
soup with a chicken broth base. It may include some kind of meat and vegetable. A typical ''
sotanghon Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...
'' is made with calamansi, sliced straw mushrooms, slivered dark-meat chicken and green onion. *''
Pansit sabaw Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – ''Pansit miki'' with soup *''
Pansit Tuguegarao Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' or ''Batil Patong'' – not commonly known outside of Tuguegarao in the province of Cagayan in Northern Luzon, Philippines. It is an unusual noodle dish with a sauce based on soy and "cara-beef" beef broth. It is served with two piquant side dishes: a cup of egg-drop soup made with the same cara-beef broth; and a dish of chopped onions, vinegar, or calamansi, chili peppers and soy sauce. The noodles are usually wheat-based and are topped with ground cara-beef, pork liver, mung bean sprouts, and poached egg from whence the name ''batil patong'', literally "scrambled and placed on top" is thought to be derived. Sometimes, other vegetables, crushed pork-rind cracklings or chorizo are also added on top. The soup was served separately. *''
Pansit sinanta Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – also from Tuguegarao, consists of flat egg noodles, ''bihon'', clams and chicken, with broth colored with annatto and served with pinakufu, a variant of dango. *''
Pansit langlang Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – a historical noodle dish from Cavite which is said to be the favorite of
José Rizal José Protasio Rizal Mercado y Alonso Realonda (, ; June 19, 1861 – December 30, 1896) was a Filipino nationalist, writer and polymath active at the end of the Spanish colonial period of the Philippines. He is considered the national he ...
, to the point he mentioned the dish in his novel '' El Filibusterismo''.


Gallery

File:Pancit Canton.jpg, "Saucy" ''pancit canton'', a common
braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...
version File:Chicken sotanghon soup.jpg, Chicken ''sotanghon'' soup File:Marison's Sotanghon Guisado.jpg, ''Sotanghon guisado'' with calamansi File:Pansit Habhab.jpg, ''Pancit habhab'' File:Pancit lomi.jpg, ''
Pancit lomi Lomi or Pancit, pancit Lor mee, lomi (Hokkien: /便食滷麵; Pe̍h-ōe-jī: ló͘-mī/piān-si̍t ló͘-mī) is a Culture of the Philippines, Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, ...
'' File:Pancit Molo.jpg, ''
Pancit Molo Pancit Molo or Filipino pork dumpling soup is a type of soup using wonton wrappers which originated from Molo district in Iloilo City. It consists of a mixture of ground pork wrapped in molo or wonton wrapper, shredded chicken meat, and also s ...
'', which uses wontons instead of noodles File:Beef pares mami (Philippines).jpg, Beef ''pares'' '' mami'' File:Pancit with squid.JPG, ''
Pancit choca ''Pancit choca'' is a Filipino black seafood noodle dish made with squid ink and ''bihon'' (rice vermicelli). It originates from Cavite, Philippines, and is originally known as ''pancit choca en su tinta'' in Caviteño Chavacano. It is also kn ...
''


Other variants

Other variants of pancit do not usually use noodles. They include: *''
Pancit buko ''Pancit buko'' ( Tagalog "young coconut noodles"; also known as ''pancit butong'' in Visayan), is a Filipino dish made from very thin strips of young coconut (''buko'') meat with various spices, vegetables, and meat or seafood. It is a type o ...
'' – uniquely uses long coconut strips, instead of noodles. *''
Pancit estacion Pancit Estacion is a type of pancit, or stir-fried rice noodle dish, which originated in Tanza, Cavite, Philippines. Its main ingredient is mung bean sprouts (used as a substitute for rice noodles). Its sauce includes corn starch, atsuete, ...
'' – from Tanza, Cavite, uses mung bean sprouts instead of noodles. *''
Pancit labong Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
'' – An early version of ''Pancit Malabon'' that uses julienned bamboo shoots instead of noodles. *''
Pancit Molo Pancit Molo or Filipino pork dumpling soup is a type of soup using wonton wrappers which originated from Molo district in Iloilo City. It consists of a mixture of ground pork wrapped in molo or wonton wrapper, shredded chicken meat, and also s ...
'' – wonton soup with wonton wrappers added to the broth, serving as its "noodles". *''
Pancit papaya Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ing ...
'' – uses julienned young
papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus ''Carica'' of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and ...
strips, instead of noodles. *
Seaweed pancit Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingre ...
– a noodle variant from
Tiwi, Albay Tiwi, officially the Municipality of Tiwi ( bcl, Banwaan kan Tiwi; tl, Bayan ng Tiwi) is a 1st class municipality of the Philippines, municipality in the Provinces of the Philippines, Province of Albay, Philippines. According to the 2020 census, ...
which uses
seaweed Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of '' Rhodophyta'' (red), ''Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such as ...
. It is rich in calcium and magnesium and the seaweed noodles can be cooked into ''pancit canton'', ''pancit luglug'', spaghetti, or carbonara.


Instant pancit

Commercial
instant noodle Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash frying cooked noodles, and this is ...
versions of pancit are also available. They are popular due to their affordability. The most common flavors are '' mami'' and ''pancit canton'', but other Filipino-style noodles are also being adapted for the Philippine market.


See also

* Filipino cuisine ** Filipino Chinese cuisine * List of noodles ** List of noodle dishes **
Noodle soups Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indo ...


References


External links


PCIJ report on Pancit

Different Types of Filipino Pancit Recipes
{{Noodle Chinese fusion cuisine Philippine fusion cuisine Fried noodles Philippine noodles Guamanian cuisine