Pancit Habhab Recipe (Pancit Lucban)
Quezon is one of the more popular provinces in the Philippines is simply because of its cuisine.
One dish obviously is the first thing that comes to mind, and that is Pancit Habhab recipe also known as Pancit Lucban.
Pancit Habhab is just one of the many variations of Pancit.
Pancit, as we all know, is a recipe that we have adopted from the Chinese, and owing to Filipino creativity, we were able to come up with different varieties of pancit depending on where that particular version of pancit comes from.
In this post we'll cover:
Pancit Habhab Recipe Tips and Preparation
Most Pancit Recipes have the same ingredients as the noodle as the only distinguishing ingredient.
As for the pancit habhab, which is also called Pancit Lucban (the pancit being a namesake of Lucban, Quezon, the town where the pancit habhab recipe came from), the recipe still differentiates itself from the rest in that it has still a different type of noodle called the Miki Lucban, a type of dry pancit noodle.
As for the other ingredients, Pancit Habhab also has shrimp, pork, carrots, cabbages, and sayote.
The Pancit Habhab recipe necessitates that the dish is often served with vinegar as a sort of garnish to be poured over the Pancit Habhab before eating it and is also served on a banana leaf.
Lastly, what makes eating pancit habhab a different experience is that you are not supposed to use your hands or to use any kind of utensil in eating it.
Thus, the name pancit “habhab” as “habhab” means to eat with one’s mouth.
After pouring vinegar on the pancit, you have to take the pancit habhab as close to your mouth and eat it from the banana leaf.
Pancit habhab recipe (pancit lucban)
- ½ kg Lucban Miki noodles
- ¼ kg pork belly chopped and thinly sliced
- ¼ kg shrimp shell removed
- ⅛ kg Pork liver thinly sliced
- 5 cups Beef or Chicken broth
- 1 cup Snow Pea or Chicharo
- ¾ cup carrots cut into shreds
- 1 pc Chayote Julienne cut
- 1 bunch Pechay sliced
- 1 onion thinly sliced
- 4 cloves garlic minced
- 5 tbsp Canola oil
- 5 tbsp soy sauce
- ½ tsp Ground black pepper
- Fish Sauce
- Vinegar or Kalamansi
- Washed and Cleaned Banana leaf cut to the desired size
- On a large Wok or frying pan, sauté chayote, chicharo, carrots, and pechay for 3 minutes then set aside on medium high heat.
- Add in the Sliced Pork until cooked. Let the natural oil come out. In some cases, you can also fry the pork first then that in until completely cooked.
- Saute again with Garlic and Onion for around 2 – 3 minutes then add the liver and mix well.
- Add the ground black pepper and pour in the soy sauce.
- On a separate frying pan, add in shrimps and stir-fry until cooked or until it turns pink.
- Pour beef or chicken broth and bring to a boil. Let it simmer for about 18 – 20 minutes.
- Put the Lucban Miki noodles and stir constantly with the broth. Make sure the Miki noodles absorb the broth.
- Add the half of stir-fried veggies then stir thoroughly.
- Serve on a Banana Leaf topped with vegetables and shrimps. You can add on fish sauce and vinegar.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.