| Alternative names | pancit butong |
|---|---|
| Course | Soup |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Young coconut meat |
Pancit buko (Tagalog "young coconut noodles"; also known aspancit butong inVisayan), is aFilipino dish made from very thin strips of youngcoconut (buko) meat with various spices, vegetables, and meat orseafood. It is a type of Filipinonoodle dish (pancit), even though it does not usually use actual noodles.[1]
The recipes can vary and are often adaptations of other Filipinopancit dishes. It has two main types, a broth version, and a stir-fried (guisado) version. The latter often useslatik andcoconut oil derived fromcoconut cream (kakang gata).[2][3][4][5]Pancit buko is commonly served directly on an opened coconut shell.[6]
The dish originates independently from theTagalog people (specifically fromQuezon andLaguna), and theVisayan people. The Visayan versions of the dish differ from the Tagalog versions in that it sometimes includes wheat noodles.[1]
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