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Pancit Palabok
Pancit Lucban

Pancit or "Pansit" is a Philippine stir-fried noodle dish of Chinese origin. There is a great number of varieties of this dish, using different noodles, recipes, and toppings.

The word pancit is derived from the Hokkien word pian i sit, which literally means "something conveniently cooked fast."

Calamansi is commonly sprinkled on most varieties of pancit for additional flavoring.


  • Pancit Canton (everywhere) — the Philippine version of chow mein, although it is called named after Canton, it is said that such a dish cannot be found in Canton. One of the most popular kinds of pancit, this is a kind of pancit stir-fried in a ginger-soy sauce mixture with toppings of various vegetables, meats, and seafood.
  • Pancit Malabon (originally from Malabon) — It is made with fat rice noodles that are first plunged in boiling water. The noodles are tossed in a rich shrimp-achuete oil sauce. Because Malabon is known for its seafood, in addition to some vegetables and hard-boiled egg, pancit Malabon is topped with oysters, squid rings, and boiled shrimps.
  • Lomi (Batangas) — This is made with egg noodles in a soupy sauce. It may be topped with sliced fish balls, crab meat, shrimp balls, green peas, carrots, and cabbage. In Quezon Province, a sweet variety of lomi is called 'chame'.
  • Pancit Sotanghon (Tagalog-style) — This is made with sotanghon (vermicelli) stir-fried with soy sauce and vegetables.
  • Pancit Habhab (Lucban, Quezon) — This is made from stir-fried miki noodles served on a piece of banana leaf. It is meant to be eaten off the leaf without utensils, hence the name habhab, from the slurping sound made doing this.
  • Pancit Molo (Iloilo and Bacolod, Negros) — clear chicken broth with wontons made from chicken, shrimp, and pork (considered pancit because of their wrappers), and served with garlic, and chopped spring onions.
  • Pancit Palabok/Luglog (all over the country) — This pancit has an orange shrimp-achuete sauce topped with chicharon, tinapa (smoked fish), boiled eggs, wansoy, shrimp, etc. The name palabok is suggested by the bright orange sauce and toppings while the name luglug comes from the sound that the noodles make when the bamboo steamer is dipped in the boiling water.
  • Pancit Musiko/ Pancit Vigan (Ilocos Region) — This is a soupy dish made with miki noodles from Batac. It is called pancit musiko because this was the dish traditionally served to the musicians after the town fiesta procession.
  • Pancit Marilao (Bulacan) — This is a kind of luglog with crumbled day-old ukoy as added topping.
  • Pancit Langlang (Tagalog region) — A vegetable-topped pancit, it is a very soupy pancit that is served in a shallow bowl.
  • Pancit estacion - This pancit is actually made with mongo sprouts in place of noodles.

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