PANCIT LUGLUG, PANCIT PALABOK, AND PANCIT MALABON…

First, let’s look at their similarities and differences:

Similarities:
1. They are basically the same dish as they are cooked in the same manner.
2. They are comfort food that can be found almost everywhere - - - be it at fiestas, birthdays, both at eat-all-you-can or a la carte Filipino restaurants and even in places like “turo-turo”.
3. They have the same vibrant savory orange gravy sauce which if prepared from scratch is a stock from shrimp heads and shells and from smoked fish (tinapa) heads and bones.
4. The three noodle dishes have similar toppings.

Differences:
1. Luglug which is a Kapampangan dish is the saucy version of both the Pancit Malabon and Pancit Palabok. It uses thick or thin cornstarch noodles.
2. Malabon is named after the place where it originated. It uses thick rice or cornstarch noodles.
3. Palabok is simply from a description of the dish which means a mix of different spices. It usually uses thin rice noodles.

Both Pancit Luglug and Pancit Palabok are served with their sauce on top of the noodles. Unlike the two, Pancit Malabon’s sauce is mixed in the noodles prior to serving.

While the three noodle dishes have similar sauce and toppings, in Pancit Malabon the sauce has additional crab fat to it without the ground pork. Also, normally, some people add Chinese cabbage as one of its toppings in Pancit Malabon.

As these three Filipino noodle dishes are often mistaken interchangeably (👋guilty as charge) because they look very similar, I decided to try and combine their recipe into one. The result, a super yummy dish that we ended up eating more than we should. Try it!

Background music attribution:
Source: YouTube Studio Audio Library
Title: Jazzeton
Artist: Quincas Moreira

#PancitLuglug#PancitMalabon#PancitPalabok