Pancit

 ( Filipino Cuisine ) 

Pancit dishes are generally named after the types of noodles used. The most commonly used noodles are canton (egg noodles, usually round), bihon (rice vermicelli), lomi (thick egg noodles), miki (soft yellow egg noodles, usually square in cross-section), misua or miswa (wheat vermicelli), palabok (yellow cornstarch noodles), sotanghon (glass noodles), and odong (yellow flour noodles). They can also be named after their method of cooking, their origin, and their main ingredients.

File:Pancit canton.jpg| Canton (egg noodles, usually round) File:Pancit bihon (Philippines) 07.jpg| Bihon (rice vermicelli) File:Fresh pancit miki at a Filipino grocery store 07.jpg| Miki (soft yellow egg noodles, usually squarish) File:2108Cuisine foods plants ants of Bulacan 18.jpg| Sotanghon (bean vermicelli) File:Pancit odong (Philippines) 10.jpg| Odong (yellow flour noodles) File:Almondigas.JPG| Misua or miswa (wheat vermicelli)

Pancit is considered both an everyday staple and a comfort food. Pancit can be eaten alone, but they are also frequently eaten paired with white rice, bread (usually pandesal), and puto (steamed ). Pancit dishes are commonly served during gatherings, events festivals, and religious activities, due to the ease in which they can be cooked in large quantities. Pancit is also commonly served at birthday celebrations and Chinese restaurants nationwide often have "birthday noodles" listed on the menu, as the length of the noodles are believed to symbolize a long life. This belief originates from Chinese Filipino customs.

• Batchoy – a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines
• 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 – originated from Bocaue, Bulacan. It is made similarly to pancit canton but has a soupy broth with added milk.
• Pancit Bam-i – also known as Pancit Bisaya. A specialty originating in Cebu, with a combination of bihon (vermicelli) and canton (wheat) noodles sautéed together.
• 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 – or simply pancit bihon (traditionally and historically also spelled as ) is the type usually associated with the word " pancit", very thin (rice vermicelli) fried with soy sauce some kalamansi, possibly with Fish sauce, 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 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. It is named after the type of noodle used.
• 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 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.
• Hi-bol – A noodle soup dish originating from the Ilocos Region that is similar to a mami, but the distinguishing specialty ingredient is tripe from livestock. The name reportedly comes from "high voltage".
• Pancit kinalas – Naga City, Camarines Sur's version of pancit, in soup or dried form. It consists of noodles garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep-brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional.
• Pancit lanu – Found only along San Vicente Street in San Pedro, Laguna
• 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 – a Pampanga version of pancit palabok that is essentially the same dish. The only difference is that it uses thicker cornstarch noodles. The name comes from its traditional method of cooking, which uses a bamboo skimmer to submerge the noodles briefly in boiling water.
• Pancit lusay – an Ilocano people stir-fried noodle dish made with miki or lusay noodles, flavored with Bagoong (fermented fish paste) or bagoong na isda, and typically paired with Laoag or Vigan longganisa. It also includes other ingredients such as garlic, onion, tomatoes, and bell peppers.
• 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. Early versions of this dish uses bamboo shoots.
• Mami soup – round egg noodle soup
• 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 odong or Odong – Japanese-Visayan people noodle dish from Mindanao and the Visayas that uses yellow round flour noodles called odong, canned sardines in tomato sauce, and vegetables (usually bottle gourd or Luffa).
• Pancit Olongapo – pancit miki prepared with sarsa (sauce) made of thickened chicken and pork broth, darkened with a little soy sauce.
• Pancit moròng
• Pancit palabok – uses thinner cornstarch noodles (sometimes substituted with rice noodles). It is topped with a shrimp-based sauce dyed bright orange with annatto seeds, shrimp, crushed or ground chicharrón, tinapa (smoked fish) flakes, hard-boiled eggs, and green onions.
• Pancit pula – a variation of pancit miki from Batangas City
• Sotanghon – a cellophane noodle soup with a 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 Scallion.
• 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 Carabao beef broth. It is served with two piquant side dishes: a cup of egg-drop soup made with the same Carabao broth; and a dish of chopped onions, vinegar, or calamansi, siling labuyo and soy sauce. The noodles are usually wheat-based and are topped with ground Carabao, 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 chicharron 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.
• Pansit langlang – a historical noodle dish from Cavite which is said to be the favorite of José Rizal, to the point he mentioned the dish in his novel El Filibusterismo.