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Pancit (Tagalog pronunciation: [panˈsɪt] pan-SIT), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingredients.[1][2][3] Most pancit dishes are characteristically served with calamansi, as its freshly-squeezed juice may be used for additional seasoning.[1][4]

Pansit
Pancit canton, the most popular type of pancit
Alternative namesPansít
TypeNoodle
Place of originPhilippines

Noodles were introduced to the Philippines by Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences.[2][3] There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, or seaweed.[1]


Description


Chino Pansitero, an illustration by José Honorato Lozano of a pancit vendor in the Philippines (c. 1847)
Chino Pansitero, an illustration by José Honorato Lozano of a pancit vendor in the Philippines (c. 1847)

The term pancit (or the standardised but less common pansít) is derived from either the Philippine Hokkien terms 扁食 (Pe̍h-ōe-jī: pán-si̍t/pián-si̍t; lit. 'wonton (noodles)') or 便的食 (Pe̍h-ōe-jī: piân-ê-si̍t/pân-si̍t; lit. 'convenient food').[5] In the Filipino language, pansít is the generic word for noodles.[6] Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants, with establishments specializing in them called panciterias or pancitans.[1]

Pancit bihon guisado served with calamansi
Pancit bihon guisado served with calamansi

Pancit has evolved in Filipino cuisine to combine both Chinese and Spanish techniques, as well as use local ingredients. Pancit is most commonly cooked by sautéing (guisado in Philippine Spanish) them with garlic, onions, vegetables (commonly carrots, green beans, cabbage, bell peppers, chayote, bottle gourd, patola, oyster mushrooms, and cauliflower, among others), and meat (including different kinds of Philippine longganisas) or seafood (including shrimp, fish, squid, crab, oysters, clams, and fish balls). Rarer ingredients include kamias, coconut milk, banana blossoms, mustard greens, okra, calabaza, tengang daga mushrooms, and shitake mushrooms.[1] The ingredients of the sauce varies by recipe. These ingredients include soy sauce (or salt), vinegar, fish sauce (patis), bagoong alamang (shrimp paste), taba ng talangka (crab fat), oyster sauce, bugnay wine, fermented soy bean paste, and various sweet sauces (including coconut aminos and inihaw sauces).[1]

They can also be cooked in a broth or braised. Almost all pancit dishes are also uniquely served with sliced halves of calamansi, meant to be squeezed over the noodles (at the consumer's discretion) as the juice adds a tangy sourness. The most common other garnishings and condiments are flaked smoked fish (tinapa), fried garlic, crumbled pork cracklings (chicharon), labuyo chilis, shallots, ground black pepper, glutinous rice okoy, kinchay, peanuts, and sliced hard-boiled eggs. Some regions may also add sliced bilimbi fruits (kamias).[1][2][3][4]

Pancit dishes are generally named after the types of noodles used. The most commonly used noodles are canton (egg noodles, usually round), bihon (rice vermicelli), lomi (thick egg noodles), miki (soft yellow egg noodles, usually flat), misua or miswa (wheat vermicelli), palabok (yellow cornstarch noodles), sotanghon (glass noodles), and odong (yellow flour noodles). They can also be named after their method of cooking, their origin, and their main ingredients.[2][7][8]


Pancit is considered both an everyday staple and a comfort food. Pancit can be eaten alone, but they are also frequently eaten paired with white rice, bread (usually pandesal), and puto (steamed rice cakes).[1] Pancit dishes are commonly served during gatherings, events festivals, and religious activities, due to the ease in which they can be cooked in large quantities.[1] Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that a belief originating from Chinese Filipinos holds that noodles should be eaten on one's birthday. They are therefore commonly served at birthday celebrations and Chinese restaurants nationwide often have "birthday noodles" listed on the menu.[5]


Pancit dishes


Batchoy
Batchoy
Pancit palabok with calamansi
Pancit palabok with calamansi
Pancit luglug
Pancit luglug
Pancit mami, a noodle soup
Pancit mami, a noodle soup



Other variants


Other variants of pancit do not usually use noodles. They include:[1]


Instant pancit


Commercial instant noodle versions of pancit are also available. They are popular due to their affordability. The most common flavors are mami and pancit canton, but other Filipino-style noodles are also being adapted for the Philippine market.[1]


See also



References


  1. Mercado, Jame Monren T.; Andalecio, Avi Ben P. (2020). "Ysla de Panciteria: A Preliminary Study on the Culinary Heritage Significance of Pancit Using the Heritage Documentation Approach—the Case of Luzon Island, Philippines". Journal of Ethnic Foods. 7. Article 19. doi:10.1186/s42779-020-00057-1.
  2. Davidson, Alan (2014). The Oxford Companion to Food (3rd ed.). Oxford: Oxford University Press. p. 555. ISBN 978-0-19-104072-6.
  3. "The History of Pancit: The Beginnings and Becomings of this "Long Life" Noodle". Pepper.ph. Retrieved July 9, 2021.
  4. Tee, Sharwin. "12 Best and Unique Pancit Noodle Dishes in the Philippines". Guide to the Philippines. Retrieved July 9, 2021.
  5. Lumen, Nancy Reyes (January 2, 2005). "Republic of Pancit". Philippine Center for Investigative Journalism. Archived from the original on October 28, 2009. Retrieved October 27, 2009.
  6. "Recipe: Pansit Alanganin". ABS-CBN News. October 6, 2014. Retrieved August 7, 2021.
  7. Mendiola, Idge (May 6, 2018). "Here's how to Tell the Difference Among Those Asian Noodles at the Supermarket". Yummy.ph. Retrieved July 9, 2021.
  8. Ramos, Ige (November 18, 2013). "Kumain at tumulong". Bandera. Retrieved January 18, 2022.
  9. "Pancit Canton Recipe". Pinoy Recipe at Iba Pa.
  10. Kare, Sarita (April 8, 2008). "Albay Folk Promote Seaweed 'Pansit'". ABS-CBN News. Retrieved September 1, 2021.
  11. "Pancit Lomi Recipe (Lomi Batangas)". Recipe ni Juan.



На других языках


- [en] Pancit

[ru] Пансит

Пансит (тагальск. pancit) — национальное филиппинское блюдо, жареная рисовая лапша с мясом, морепродуктами, овощами и так далее.



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