Pancit or '"Pansit"' is a stir-fried noodle dish, common in the Philippines, though of Chinese origin. This food is second in popularity to rice in the country, and is similar to yakisoba and yakiudon, Japanese-style stir-fried noodles.
The word pancit is derived from the Hokkien (Min Nan) word
pian i sit, which literally means something conveniently cooked fast.
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)
* tinapa flakes (smoked fish)
* freshly minced green onion
Palabok/Luglug and Canton 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.
