The Famous Variations of the Filipino Pancit

October 1, 2021 4:07 pm


Since its introduction to the Philippines in the era of Chinese trades centuries ago, pancit has become a staple in every Filipino’s table. From grandiose events such as parties and fiestas to simple late-night binges, a plate of pancit is a must. Because of its popularity, there have spawned many variations of this from all around the Philippines. They may differ in taste and preparation, but they are all equally delicious in their own way.

Here are some famous pancit dishes you can cook for your next get-together.

Pancit Canton

You can’t go wrong with the classic pancit canton. Whether it’s the more traditional pancit canton recipe with the vegetable toppings and liempo, or the instant version for a quick meal, it’s quite the favorite of many people. To add that extra flavor to your dish, use Ajinomoto SARSAYA® Oyster Sauce and serve while hot. An absolute hit for every birthday bash, despedida, Christmas party, and so much more!

Pancit Palabok

Pansit-Palabok

Characterized by its flavorful orange seafood gravy, this rice noodle-based pancit dish is also a favorite during big celebrations. The pancit palabok combines creamy textures and savory flavors with its signature sauce. Add in some shrimp, hard-boiled eggs, chicharon, and calamansi for that extra zing, and you’re golden – much like its sauce!

Pancit Malabon

Named after the city of Malabon, this pancit variation is one of the city’s sources of pride. Much like palabok, it uses atsuete seeds to add that bright orange color to its sauce. Local seafood such as shrimp, squid, mussels, and oysters give it that well-known Malabon flair. While it’s quite similar to palabok due to the sauce and color, they mainly differ in the thicker noodles used for pancit Malabon and crab fat for its sauce.

Pancit Lomi

Hailing from Lipa, Batangas, pancit lomi is most well-known for its thick noodles and thick broth. It’s mixed in with kikiam, liver, fish balls, and eggs, making for quite a filling meal. A warm bowl of this Batangueno delicacy is a must for cold, rainy days!

Pancit Habhab

If you’ve ever gone to Lucban, Quezon, you’ve probably been served with this iconic local version of pancit. It uses miki noodles and adds in various vegetables, liver, and shrimp as toppings. The kicker, though, is in how it’s eaten. While most pancit dishes are served on a plate and eaten with chopsticks or a fork, this one makes use of a banana leaf to pour the dish into your mouth. This process is called “hab-hab,” and that’s where this dish takes its name.

There are a lot more variations of pancit that you can find in different regions in the Philippines. There may even be various versions of the variations above! But no matter what your favorite is, one thing is certain: pancit was, is, and will always be an iconic Filipino dish for generations to come.

To try your hand at making classic recipes for pancit canton and more check out cookmunitybyajinomoto.com. Make sure you have the best products to cook with, visit the Ajinomoto products page at https://www.cookmunitybyajinomoto.com/category/products/.