Pancit is more than just a dish—it’s a beloved staple in Filipino cuisine, symbolizing long life and prosperity. From birthdays to family gatherings, Filipinos enjoy different regional versions of this iconic noodle dish. Explore the top 5 must-try pancit varieties in the Philippines, each with its own distinct flavors and cultural significance. Whether it’s Cavite’s Pancit Pusit, Batangas’ Pancit Lomi, or Quezon’s saucy Pancit Chami, these popular Filipino noodle dishes are a must-try for any food lover!
Next time you taste Pancit from different regions, savor not only the ingredients, but also the history and love that come with it.
Cavite’s Pancit Pusit
Cavite has a rich culture and resources from its coastal surroundings, it is not a question if people would come up with a unique way of serving the classic pancit from the table to become its locally called pancit pusit.
Photo Source: https://www.gmanetwork.com/news/lifestyle/food/296435/asiong-s-carinderia-why-it-still-is-the-pride-of-cavite-city/story/
Pancit Pusit is a Filipino noodle dish that features squid (pusit) as its main protein. Typically made with stir-fried rice noodles, such as pancit bihon or canton, combined with squid, and vegetables like carrots, bell peppers, and green beans. The dish is seasoned with soy sauce, garlic, onions, and occasionally fish sauce. A squeeze of calamansi (Philippine lime) is often added for a hint of citrus, and it may be garnished with hard-boiled eggs or crispy fried garlic.
What sets Pancit Pusit apart is the squid, which imparts a rich seafood taste. Some variations include squid ink, adding a darker color and deeper, more intense flavor. This savory and slightly tangy dish are a popular choice for celebrations and family gatherings.
Laguna’s Love for Pancit
Laguna is famous for its hot springs and humble yet beloved dishes that continue to bring families and friends together—Pancit Lucban.
Photo Source: https://www.tasteatlas.com/pancit-lucban
Some may call it Pancit Habhab. Originally from Quezon, Pancit Lucban has become a local favorite in Laguna, known for its comforting, savory goodness. Made with thick miki noodles stir-fried with pork, shrimp, and vegetables, it is often topped with crispy lechon kawali and uniquely served on a banana leaf without utensils.
Diners “habhab” or slurp the noodles directly, savoring every bite the way it was meant to be enjoyed—bold, unpretentious, and full of character.
Batangas’ Signature Lomi
Pancit Lomi is Batangas’ most iconic noodle dish, known for its thick, chewy egg noodles and rich, flavorful broth. Unlike other pancit varieties, lomi features a thick, starchy soup made by mixing cassava starch or flour with beaten eggs, creating a silky, hearty texture.
Photo Source: https://www.lumina.com.ph/news-and-blogs/blogs/signature-food-series-famous-delicacies-in-batangas/
This dish often features pork liver, kikiam, meatballs, chicharrón, and sometimes seafood, making it a satisfying comfort food. Traditionally, it comes with a side of calamansi, soy sauce, and chili for added flavor.
What sets Batangas-style lomi apart is its rustic, home-cooked appeal—often found in small eateries or “lomihan” across the province, where each version has a distinct taste based on the cook’s secret recipe. Whether enjoyed as a hearty meal or a companion during rainy days, Pancit Lomi remains a beloved Batangueño classic.
Pancit Malabon
Pancit Malabon, a traditional Filipino noodle dish from Malabon in Metro Manila, features thick rice noodles called “bihon” coated in a rich, flavorful sauce made from shrimp stock, fish sauce, and a blend of spices.
Photo Source: https://panlasangpinoy.com/pancit-malabon-recipe/
Typically topped with shrimp, squid, chicharrón, hard-boiled eggs, and green onions. These toppings create a delightful mixture of textures and flavors making a well-rounded savory dish.
Pancit Malabon’s bright orange color comes from annatto seeds, which add both color and a subtle earthy flavor. In contrast to lighter sauces in other pancit, its thick, well-fatted sauce makes every bite savory.
Although Pancit Malabon originates from Malabon, this dish has spread throughout the Philippines with various regions and restaurants having their own versions of it.
Quezon’s Pancit Chami
Pancit Chami is a signature dish of Lucena City, Quezon, known for its thick egg noodles and rich, sweet-savory sauce.
Photo Source: https://www.recipedia.com/ph/articles/pancit-chami-recipe.html
A staple in local eateries and fiestas, Pancit Chami not only brings people together but also creates a sense of community with its comforting taste. Many enjoy it with a squeeze of calamansi for added zest or a bit of chili for extra heat. Some pair it with toasted bread or rice, enhancing its indulgent appeal.
More than just a meal, indeed, Pancit Chami represents Lucena’s rich culinary tradition. The bold flavors and satisfying texture make it a must-try for anyone visiting Quezon. Whether enjoyed on the streets or at home, this dish leaves a lasting impression.
More Pancit, More Fun!
Trying different varieties of pancit offers a deeper insight into the Filipino’s multifaceted culinary landscape. The more varieties you taste, the more you will realize how versatile and expansive Filipino food can be.
It’s not only food—rather, but also an invitation to explore the Philippines through experience. Each type offers a unique and unforgettable experience that expands the palate and fosters a greater appreciation for Filipino food. Exploring various textures, flavors, and combinations of pancit is a delicious journey you won’t want to miss.