Pancit

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Pancit Palabok

Pancit or "Pansit" is stir-fried noodle dish, common in the Philippines, though of Chinese origin. This food is second in popularity to rice in the country. It's similar to yakisoba and yakiudon, Japanese-style stir-fried noodles.

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

[edit] Styles

Pancit Bihon
Pancit Canton
Pancit estacion
Pancit Luglog
Pancit Malabon
Pancit Molo
Pancit Morong
Pancit Palabok
Pancit Sotanghon

Pancit Bihon (aka Bijon) is what foreigners traditionally associate with the word "pancit": very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables. The exact Bijon composition depends on someone's recipe but usually, Chinese sausage and cabbage are the most basic ingredients in a pancit bihon.

Pancit Palabok and Pancit Luglug are essentially the same dish, the difference being primarily in the composition of the sauce used. Both types use a round rice noodle (often specifically labelled 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 (chicharron) for toppings
Hard-boiled egg (sliced into disc or quartered lengthwise or chopped)
freshly minced green onion

Palabok and Luglug are a communal comfort food, and can be found at nearly all Filipino potluck parties. They are best made and eaten in batches for they are easily consumed.

Pancit Sotanghon is a rice noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with kalamansi, sliced straw mushrooms, slivered dark-meat chicken and green onion.