| Alternative names | pancit butong |
|---|---|
| Course | Soup |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Young coconut meat |
Pancit buko (Tagalog for "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 usually does not include traditional noodles.[1]
Recipes vary and often adapt other Filipinopancit dishes. It has two main types: a broth version and a stir-fried (guisado) version. The stir-fried version often useslatik andcoconut oil derived fromcoconut cream (kakang gata).[2][3][4][5]Pancit buko is commonly served directly in an opened coconut shell.[6]
The dish originates independently from both theTagalog people, specifically fromQuezon andLaguna, and theVisayan people. Visayan versions sometimes include wheat noodles, distinguishing them from the Tagalog versions.[1]
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