 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 ofpancit which originates fromMalabon,Metro Manila,Philippines. It uses thickrice noodles. Its sauce has a yellow-orange hue, attributable toachuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) andtaba 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, crushedchicharrón (pork rinds), chopped green onions, lightly browned sautéed minced garlic, and spritz ofcalamansi juice.[1][2]
It is very similar topancit palabok, differing in the use of thicker noodles, the use oftaba ng talangka in the sauce, and the common addition ofmussels andoysters.[3]
An early version ofpancit Malabon, known aspancit labong, usesbamboo shoots instead of noodles.[1]
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