'' '' •
Batchoy – a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines •
Maki mi – thick
pork tenderloin soup originating from the Chinese-Filipino community of
Binondo,
Manila. •
Miki Villasis – common in the eastern Pangasinan area. A variant of
Pancit Miki, a soupy version partnered with puto or pan de cito. Some add pancit bihon as toppings. •
Pancit alanganin – originated from
Bocaue,
Bulacan. It is made similarly to pancit canton but has a soupy broth with added
milk. •
Pancit Bam-i – also known as
Pancit Bisaya. A specialty originating in
Cebu, with a combination of
bihon (vermicelli) and
canton (wheat) noodles sautéed together. •
Pancit batchoy – Iloilo's stir-fried version of batchoy. •
Pancit Bato – is local to the Bicol Region; especially the town of Bato in Camarines Sur. The noodles are slightly toasted while it's still dry. •
Pancit bihon guisado – or simply
pancit bihon (traditionally and historically also spelled as ) is the type usually associated with the word "
pancit", very thin
rice noodles (rice vermicelli) fried with
soy sauce some
citrus, possibly with
patís, and some variation of sliced meat and chopped vegetables. The exact
bihon composition depends on someone's personal recipe but usually,
Chinese sausage and
cabbage are the basic relish. •
Pancit Cabagan – served in
Cabagan, Isabela and nearby towns. Stir-fried and served either dry with separate soup, or "wet" or soup and noodles combined. •
Pancit canton – Filipino adaptation of
lo mein and
chow mein. Either in instant or stir-fried versions. It is named after the type of noodle used. •
Pancit canton Ilonggo •
Pancit chami – from
Lucena City, Quezon •
Pancit choca (or
Pancit pusít) – a black
pancit from
Cavite made with
squid ink and
bihon. •
Pancit habhab – A
Lucban, Quezon specialty. Served in banana leaves, eaten directly without utensils, the name is an
onomatopoeia of eating it, like a pig snorts. •
Hi-bol – A noodle soup dish originating from the Ilocos Region that is similar to a mami, but the distinguishing specialty ingredient is tripe from livestock. The name reportedly comes from "high voltage". •
Pancit kinalas –
Naga City, Camarines Sur's version of
pancit, in soup or dried form. It consists of noodles garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep-brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional. •
Pancit lanu – Found only along San Vicente Street in
San Pedro, Laguna •
Pancit lomi – Originally from
Batangas,
pancit lomi is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now different
lomihán (eateries serving
lomi),
panciterias, and
carinderias (eateries serving a wider variety of viands with rice) offer it. •
Pancit luglúg or
Luglóg – a
Kapampangan version of
pancit palabok that is essentially the same dish. The only difference is that it uses thicker cornstarch noodles. The name comes from its traditional method of cooking, which uses a bamboo skimmer to submerge the noodles briefly in boiling water. •
Pancit lusay – an
Ilocano stir-fried noodle dish made with
miki or
lusay noodles, flavored with
bugguong (fermented fish paste) or bagoong na isda, and typically paired with
Laoag or
Vigan longganisa. It also includes other ingredients such as garlic, onion, tomatoes, and bell peppers. •
Pancit Malabon – Thick rice noodles with different toppings that originated in
Malabon. Early versions of this dish uses
bamboo shoots. •
Pancit Molo –
wonton soup with wonton wrappers added to the broth, serving as its "noodles". •
Pancit papaya – uses julienned young
papaya strips, instead of noodles. •
Pancit ng bukid – the young tender
runners (known as , , , among other names) of
taro,
swamp taro, and other related plants. It is peeled before cooking and resembles noodles, hence the name
pancit ng bukid (literally "pancit of the countryside"). •
Seaweed pancit – a noodle variant from
Tiwi, Albay which uses
seaweed. It is rich in
calcium and
magnesium and the seaweed noodles can be cooked into
pancit canton,
pancit luglug,
spaghetti, or
carbonara. File:Pancit Canton.jpg|"Saucy"
pancit canton, a common
braised version File:Chicken sotanghon soup.jpg|Chicken
sotanghon soup File:Marison's Sotanghon Guisado.jpg|
Sotanghon guisado with
calamansi File:Pansit Habhab.jpg|
Pancit habhab File:Pancit lomi.jpg|
Pancit lomi File:Pancit Molo.jpg|
Pancit Molo, which uses
wontons instead of noodles File:Beef pares mami (Philippines).jpg|Beef
pares mami File:Pansit pusit1.jpg|
Pancit choca Pancit puti with toasted garlic is a mainstay of festivals. ==Instant pancit==