Pancit Habhab or Pancit Lucban of Quezon province is a delicious medley of Miki Lucban noodles, vegetables and pork! Taste even better with a drizzle of vinegar before eating. Try this easy pancit habhab recipe and let us know!
Filipinos love their pancit or noodles, like pancit palabok or pancit guisado. Well, who wouldn’t, it’s a complete meal and can be either vegetarian or loaded with meat. This pancit habhab recipe was handed down to me by my sister-in-law Alo who is from the Quezon province. It’s amazingly flavorful especially when you add vinegar.
What is Pancit Habhab?
Pancit habhab is a specialty noodle dish of Lucban, Quezon. It uses miki Lucban noodles or dried flour noodles. The noodles are cooked from the same sauce where the vegetables and pork are cooked with. This process add more flavor to the already tasty noodles.
How to eat Pancit Habhab (Traditional Way).
Way back during the time where disposable plastic containers are not a thing yet, vendors use banana leaves to serve whatever food they’re selling. Just like with puto bumbong, pancit Lucban is serve on banana leaves and eaten without the use of fork. You fold the banana leaf with the noodles inside like a taco and take a bite! Not including the leaf of course.
Some tips for an amiable experience
Aside from pork, you can also use chicken or shrimp as an alternative.
If you can’t get hold of any banana leaves, don’t worry, serve it in a plate and it will still taste awesome!
I included carrots in this pancit recipe to add more color to the dish. There are no carrots in the traditional recipe so feel free to remove them if you like.
Cook the Bok choy together with the miki Lucban noodles which will be on the last stage of cooking. This will avoid overcooking the Bok choy.
The secret ingredient is always LOVE
Other noodle recipes you may like:
Pancit Malabon with thick rice noodles coated in rich and vibrant sauce and loads of toppings. Enjoy this tasty Filipino noodle dish anytime you want with this homemade recipe!
Pancit Bihon – a classic Filipino noodle dish that is easy to make with simple ingredients.
Pancit Habhab (Pancit Lucban) recipe
- 500 grams miki Lucban
- 200 grams pork belly
- 6 cups water (for boiling pork belly)
- 1 ½ tsp salt (for boiling pork belly)
- 3 cloves garlic (chopped)
- 1 medium onion (sliced)
- 1 medium carrot (jullienned)
- 1 piece chayote (sliced)
- 5-6 heads bok choy (chopped)
- 3 tbsp cooking oil
- 1 tsp pepper (for seasoning)
- 1 tsp salt (for seasoning)
- 4 tbsp soy sauce
- Boil pork belly in water until fork tender. Remove pork from pot and save broth for later use. Cut pork belly into small pieces approx. 1 in. by 1 in. sized.
- In a deep large pan or wok, heat cooking oil over medium heat and sauté onion until translucent then add garlic and sauté until fragrant.
- Add pork belly cuts and sauté until light brown in color. Tip in carrots and sliced chayote and stir to evenly distribute. Add pepper, salt, soy sauce then mix well to incorporate.
- Pour pork broth and simmer until vegetables are tender but still crisp. Using a slotted ladle or tongs, remove ingredients and set aside leaving the sauce in the pan or wok.
- Add miki Lucban noodles and cook while tossing the noodles until coated with sauce. Add bok choy and toss along with the noodles to incorporate.
- When noodles are soft and absorbed the sauce. Add half of the toppings and mix to distribute. Remove from heat and serve. Bon appetit!
- To make it vegetarian, you can remove the pork and and replace the broth with water with vegetable broth cubes dissolved in it.