Pancit (pansit) is the general term used by Filipinos for Chinese-influenced noodles.
There are many varieties of pansit: bihon, canton, miki, palabok, Malabon, luglug, habhab…
Learn the difference between pancit Malabon, palabok and luglug!
Pancit Malabon has thick noodles and already has the sauce mixed in before serving… so the sauce gets to permeate the noodles. That is why people who are unfamiliar with the process and watch the making of Pancit Malabon for the first time are always alarmed by “too much” sauce. They don’t realize the “excess” sauce will end up being absorbed by the thick noodles.
In contrast, Pancit Palabok has thin noodles and the sauce is served on top of the noodles, not pre-mixed. It is up to the eater to mix the sauce in.
How about Pancit Luglug (Luglog)? Like palabok, the sauce is served on top of the noodles, and not pre-mixed. The difference from palabok is that luglug uses thicker noodles than palabok.
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