_02.jpg) _10.jpg) Top: Odong guisado Bottom: Uncooked odong noodles | |
| Alternative names | Pancit odong, Udong, Pancit udong |
|---|---|
| Place of origin | Philippines |
| Region or state | Davao Region,Visayas |
| Serving temperature | Hot |
| Main ingredients | Flour noodles, canned sardines with tomato sauce,bottle gourd,loofah, other vegetables |
| Variations | Odong guisado |
Odong, also calledpancit odong, is aVisayannoodle soup made withodong noodles,canned smoked sardines (tinapa) in tomato sauce,bottle gourd (upo),loofah (patola),chayote, ginger, garlic,red onions, and various other vegetables. It is garnished and spiced withblack pepper,scallions, toasted garlic,calamansi, orlabuyo chilis.[1][2][3][4] The dish is usually prepared as a soup, but it can also be cooked with minimal water, in which case, it is known asodong guisado.[5]
It is a common simple and cheap meal inMindanao (particularly theDavao Region) and theVisayas Islands.[6][5][7] It is almost always eaten with white rice, rarely on its own.[5]
It is named after the round flour noodles calledodong which are closest in texture and taste to theOkinawa soba. These noodles are characteristically sold dried into straight sticks around 6 to 8 in (15 to 20 cm) long.[7] The name is derived from theJapaneseudon noodles, although it does not useudon noodles or bear any resemblance toudon dishes. It originates from theDavao Region ofMindanao[8] which had a large Japanese migrant community in the early 1900s.[9] Theodong noodles were previously locally manufactured byOkinawans, but modernodong noodles (which are distinctly yellowish) are imported fromChina.[8] Becauseodong noodles are difficult to find in other regions, they can be substituted with other types of noodles; includingmisua,miki (egg noodles),udon, and eveninstant noodles.[3][5]
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| Soups |
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| Blood soups | |
| Bean soups | |
| Cheese soups | |
| Cream and yogurt soups | |
| Fruit soups | |
| Noodle soups |
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| Nut soups | |
| Vegetable soups |
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