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First introduced by the Chinese, pancit or pansit are noodles that are now a major part of Filipino cuisine. The term ‘pancit’ literally means “convenient food,” which is actually what pancit is best known for. Known as a short-order menu item, pancit can be cooked in less than 10 minutes and satisfy the hungry stomachs of those who flock to local restaurants called “panciterias.”Since the food’s first introduction hundreds of years ago, pancit has evolved in the different regions of the country. The textures and flavors have slowly varied based on the popular and local ingredients in the different provinces.
The Dailypedia has created the top 10 list of the most popular pancit dishes in the country. If you haven’t tried all of these, it’s about time you go out and get yourself your yummy noodle fix.
1. Pancit Canton
Pancit Canton, known as Chow Mein, is basically a stir-fried noodle dish with dried noodles and vegetable and meat ingredients. Some even include both meat and seafood in a single dish. Pancit Canton is very simple to make. Just get yourself a wok, throw in those ingredients, and sauté away. Pancit canton is probably the most common pancit dish anyone can find in restaurants or household.
2. Pancit Habhab
Pancit Habhab is also known as Pancit Lucban, having originated from one of the municipalities of Quezon. While the ingredients are relatively the same as Pancit Canton, Pancit Habhab uses dried flour noodles which are known as miki Lucban. What makes this pancit dish unique is it is eaten without any utensils. It is often served on banana leaves which can be rolled and the noodles can be tipped to the mouth. To add flavor, vinegar is usually drizzled on top before serving.
3. Pancit Luglog
Pancit Luglog and the following Pancit Palabok are like siblings in pancit dishes. They differ mostly on the type of noodles that are used. Pancit Luglog uses thick noodles. The flavor of Pancit Luglog comes from its shrimp sauce topping called palabok. Palabok is made up of shrimp sauce flavored with annatto (the ingredient that makes the sauce yellow orange). It is then topped with a sautéed mixture of garlic, ground pork, and diced firm tofu called paalat.
4. Pancit Palabok
Just like Pancit Luglog, Pancit Palabok has the same toppings, but uses much thinner noodles called bihon. Other than the sauce topping, Pancit Palabok can be garnished with smoked fish flakes, crushed pork cracklings, shrimps, boiled egg wedges, fried garlic, and chopped spring onions. Topping off this delectable dish is calamansi.
5. Pancit Malabon
Named after this variety’s origin, Pancit Malabon originated from Malabon City, Metro Manila. It has a yellow-orange color owing to a sauce that includes fish sauce and crab fat. This dish is similar to Pancit Palabok, but is more enjoyed by seafood lovers. The common seafood ingredients of Pancit Malabon are shrimp, smoked fish flakes (tinapa flakes), and squid. The dish can also include oysters and mussels if preferred.
The variety was made because Malabon City is a coastal region in Manila and is near Navotas, which is home to large fish ports. Major fish markets can be found here, so there’s always an abundance of fresh seafood.
6. Pancit Molo
Pancit Molo is not your typical pancit dish. In fact, many wonder why it’s called pancit at all when it doesn’t even have any pancit in it and it’s more of a soup. Having originated from the town of Molo from Iloilo, it might be a good idea to ask Ilonggos why this dish is called pancit.
Pancit Molo brings comfort and warmth to whoever eats it. The soup is nicely flavored with local ingredients and the meat is just satisfying. The dish uses wonton, siomai, or molo wrappers which encase meat like ground pork and shredded chicken instead of noodles. This soup is usually served as an appetizer, but some actually enjoy it as an entree with a cup of rice–or two.
7. Pancit Puti
Pancit Puti are white in appearance, hence the name. The dish is basically consisted of glass noodles in savory broth. Instead of using soy sauce (which gives the noodles a darker color), the noodles are cooked in chicken or pork broth and flavored with fish sauce and calamansi. The dish is topped with flaked chicken or steamed pork bits, green onions, and garlic chips. The dish can also be enjoyed with crunchy pork rinds or chicharon, hard-boiled egg, and shrimp.
Popularized by a restaurant in one of the Philippine’s biggest business districts, Pancit Puti has become a favorite and a staple food in celebrations in offices.
8. Pancit Sotanghon
Pancit Sotanghon is named after the noodles used in the dish: sotanghon or vermicelli. It also used uses anato seeds or achiote (achuete) for coloring purposes.
Pancit Sotanghon is known as the most enticing-looking pancit because of its bright colors. The variety of ingredients used to make it truly make the dish a treat to look and eat. While there are no special or particular steps to take in making Pancit Sotanghon, it’s important to note that instead of sautéing the vegetables, they must be blanched (cooked in hot water then immediately dumped into ice water) to retain the vibrant colors.
9. Pancit Bihon Guisado
Pancit Bihon Guisado, or rice stick noodles with vegetables, is also one of the top pancit favorites. Pancit Bihon can also be a complete meal in itself because the ingredients consist or noodle (carbohydrates), meat like pork (protein), and vegetables (vitamins).
Basically, the dish involves stir-frying the meat and vegetables then adding the noodles. The trick here is to just make sure the noodles are not overcooked to make sure you get that firm bite that makes Pancit Bihon the popular dish it is. It might e wise to invest in good quality bihon noodles to make sure you get that perfect bite each time.
10. Pancit Lomi
Last but certainly not the least, Pancit Lomi joins The Dailypedia‘s list of top pancit dishes. Pancit Lomi is composed of a variety of thick fresh egg noodles. While Pancit Lomi is a rather common dish nowadays, the most special lomis can be found in Batangas, hence the name “Batangas Lomi.”
Pancit Lomi has a thick, creamy sauce and is best eaten in cold weather. Small pieces of meat (usually pork) and pork liver are thinly sliced and sautéed with garlic and onions. The process is a rather slow cooking process to make sure all the meat becomes tender. Be wary, though. Pancit Lomi actually poses a challenge to those who wish to enjoy the dish because you have to finish the dish before it gets cold to savor it best.
With all the wonderful dishes the Philippines offers, it’s truly a pleasure to just sit down and give your eyes and belly a treat. Pancit is a staple in almost every celebration whether it be at home or at work. There are many more varieties all over the region that are waiting to be discovered and popularized and we’re willing to go all over to get a taste of these varieties.
Do you have a special pancit recipe in your family or province? Drop us a line and your dish might be featured next!
Banner photo courtesy of www.pancitngtagamalabon.com.
