 Pancit Malabon (Pancit Luglug, Pancit Palabok), La Familia, Baliuag, Bulacan | |
| Type | Noodle |
|---|---|
| Place of origin | Philippines |
| Region or state | Malabon, Metro Manila |
| Variations | Sauce (achuete, annatto, shrimp, patis–fish sauce, crab fat) |
| Other information | Pancit Luglug, Pancit Palabok |
Pancit Malabon is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines. It uses thick rice noodles. Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat). Local fresh seafood toppings may include cooked shrimp, squid, smoked bangus (milkfish), mussels, and/or oysters. Other optional garnishes can include pork, hard-boiled duck/hen eggs, crushed chicharrón (pork rinds), chopped green onions, lightly browned sautéed minced garlic, and spritz of calamansi juice. [1] [2]
Contents
It is very similar to pancit palabok , differing in the use of thicker noodles, the use of taba ng talangka in the sauce, and the common addition of mussels and oysters. [3]
An early version of pancit Malabon, known as pancit labong, uses bamboo shoots instead of noodles. [1]
