Pancit canton
Thick egg noodles stir-fried with pork, chicken, prawns and vegetables in soy and stock, with calamansi to squeeze over.
What makes it pancit canton
- Thick wheat and egg noodles, often bought dried.
- Pork, chicken and prawns with cabbage, carrot and snow peas.
- Calamansi squeezed over at the table.
Where it comes from
The noodles came with Chinese traders and settlers, and the word pancit is usually traced to Hokkien, for something conveniently cooked. Canton names the style of noodle. Chinese cooks ran the first noodle houses — the panciterías — and the dish became Filipino in their hands.
Noodles are for long life, so pancit is on the table at nearly every birthday, and it's thought better not to cut them.
How it varies
- Pancit bihon
- Thin rice vermicelli instead, often mixed with canton.
- Pancit palabok
- Rice noodles under a thick orange prawn sauce, with crushed crackling and egg.
- Pancit Malabon
- Thick rice noodles heavy with seafood, from the fishing town near Manila.
Be the first here
Start your own pancit cantonNo one here has made pancit canton yet. Start it as v1, and every version after is an experiment the next cook can learn from.
