What are the different kinds of pancit in the Philippines?

Pancit is a staple for Filipinos and there sure are a lot of variants to choose from.

According to cultural anthropologist Prof. Nestor Castro, the pancit was introduced to the Philippines by the Chinese.

Asked why the Philippines had many kinds of pancit, he said Filipinos innovated depending on the available resources.

“Iyong mga Pilipino, nag-innovate depende kung ano yung matatagpuang mga ingredients sa lugar na iyon,” he said on Kuya Kim’s “24 Oras” report Thursday.

Two of the most popular kinds of pancit in the country are pancit canton and pancit bihon. The former uses egg noodles, while the latter is made of rice noodles.

There’s also the palabok and pancit Malabon. The palabok uses rice noodles that are served separately with its sauce, while Malabon has thicker noodles mixed with the sauce that has crab fat.

In Tuguegarao, the pancit batil patung is a superstar. It has generous servings of toppings, including vegetables, chorizo, seafood, beef giniling, and fresh liver, among other ingredients.

Pancit Molo, meanwhile, originated from the district of the same name in Iloilo. Its soup is quite similar to that of Chinese wonton noodles. It is called pancit because of the Molo wrappers, which serve as the dish’s noodles.

Kuya Kim said New Toho Food Center in Binondo, Manila, is considered the oldest restaurant in the Philippines. It has been serving Chinese cuisine, including pancit, since 1888.

However, food historian Felice Sta. Maria said the establishment could have been up since 1866. Jose Rizal and Andres Bonifacio are believed to have eaten in the restaurant. – Franchesca Viernes/RC, GMA News