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Pancit palabok.jpg
Toppings of a pancit palabok
Alternative namesPansit
Place of originPhilippines
Created byChinese Filipinos
VariationsLutong pancit
A Chinese Filipino street vendor serving noodles to Filipinos who are using chopsticks to eat Pancit (noodles).
Pancit luglug topped with hardboiled eggs, shrimp, and chorizo.

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'.[1] 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.[1] 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."[1]


Pancit bihon
Common fares from Filipino caterers: Kare-kare (bottom left), lengua with white sauce (bottom right) and pancit canton-bihon (top right).

Luglug and Palabok[edit]

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

Seaweed pancit[edit]

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.[2][3]

Other variants[edit]

See also[edit]


  1. ^ a b c Lumen, Nancy Reyes. (2005). Republic of Pancit. Philippine Center for Investigative Journalism iReport, (1). Retrieved 2009-10-27.
  2. ^ Abs-Cbn Interactive, Albay folk promote seaweed 'pansit'[permanent dead link]
  3. ^ Pancit Lomi Recipe and History
  4. ^ Pancit Canton Recipe

External links[edit]