|Place of origin||Philippines|
|Created by||Chinese Filipinos|
In Filipino cuisine, pancit (also spelt pansít) are noodles and the dishes made from them, typically using rice noodles. Noodles were introduced to the Philippines by Chinese immigrants over the centuries, and have been fully adopted into local cuisine, of which there are now numerous variants and types.
The term pancit (or the standardised but less common pansít) is derived from either the Philippine Hokkien Chinese: 扁食; Pe̍h-ōe-jī: pán-si̍t/pián-si̍t; lit. 'wonton (noodles)' or Philippine Hokkien Chinese: 便的食; Pe̍h-ōe-jī: piân-ê-si̍t/pân-si̍t; lit. 'convenient food'. 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.
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. However, Lumen warns that since "noodles represent long life and good health", they must not be cut, as that would "corrupt the symbolism."
Luglug and Palabok
Pancit luglug, a Kapampangan version of pancit palabok, are essentially similar dishes, the difference being primarily in the noodles used in the recipe.
Luglog uses a thicker noodle (canton noodles) than the traditional bihon of a pancit palabok and usually has less condiments and relish on top. Both pancit dishes use a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:
- Shrimp (the size and shell-on or shell-off depending on preference)
- Crushed or ground pork rind
- Hard-boiled egg (sliced into disks or quartered lengthwise or chopped)
- Tinapa (smoked fish) flakes
- Freshly minced green onion
Tiwi, Albay residents created a new pancit made from seaweed, which has health benefits. It is rich in calcium and magnesium and the seaweed noodles can be cooked into pancit canton, pancit luglug, spaghetti, or carbonara.
- Maki mi – thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila.
- Pancit Abra – common in Northern Luzon, particularly in the province of Abra. A variant of Pancit Miki, in either soupy or fried version.
- Pancit alanganin – A rare type found in Bulacan. Legend says the dish was created by accident when someone accidentally spilled broth on the finished pancit noodles.
- 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 – 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 Spanish: bijon) is the type usually associated with the word "pancit", very thin rice noodles fried with soy sauce some citrus, possibly with patís, 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 are the basic relish.
- Pancit buko – coconut strips are substituted for noodles.
- Pancit Cabagan – 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.
- Pancit canton Ilonggo
- Pancit chami – from Lucena City, Quezon
- Pancit choca (or Pancit pusít) – a black pancit from Cavite made with squid ink and bihon.
- Pancit estacion – from Tanza, Cavite
- Pancit habhab – 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 – a variety of pancit which originated in Rosario, Cavite. In lieu of rice or wheat noodles, shredded unripe papaya fruit is used cooked with vinegar and fish. Usually partnered with dinuguan, a dish made of pig's blood.
- Pancit kinalas – Naga City, Camarines Sur's version of pancit, in soup or dried form.
- Pancit lanu – Found only along San Vicente Street in San Pedro, Laguna
- Pancit lomi – 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
- Pancit lucban – a type found in Lucban. The noodles are mixed in with generous toppings and ingredients.
- Pancit Malabon – Thick rice noodles with different toppings that originated in Malabon.
- Pancit mami – round egg noodles. Common everywhere.
- Pancit mayaman – found in Guinayangan, Quezon
- Pancit miki – round egg noodles, or flat yellow noodles, or dusty white noodles either stir-fried or in soupy version.
- Pancit míki-bíhon guisado – round egg noodles with bihon, a hybrid type of stir-fried noodle.
- Pancit Olongapo – pncit miki prepared with sarsa (sauce) made of thickened chicken and pork broth, darkened with a little soy sauce.
- Pancit Molo – wonton soup with wonton wrappers added to the broth, serving as its "noodles"
- Pancit moròng
- Pancit palabok – pancit assembled like spaghetti, with the sauce on top of the noodles, and tossed before eating.
- Pancit pula – a variation of pancit miki from Batangas City
- Pancit Sotanghon – a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with calamansi, sliced straw mushrooms, slivered dark-meat chicken and green onion.
- Pansit sabaw – Pansit miki with soup
- Pansit Tuguegarao 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 – 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.
- Lumen, Nancy Reyes. (2005). Republic of Pancit. Philippine Center for Investigative Journalism iReport, (1). Retrieved 2009-10-27.
- Abs-Cbn Interactive, Albay folk promote seaweed 'pansit'[permanent dead link]
- Pancit Lomi Recipe and History
- Pancit Canton Recipe
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