Pancit Hab-Hab

Quick, name three of the most popular Filipino dishes.

Even among non-Filipinos, you will most likely get these three answers in rapid succession: lumpia, adobo and pancit.

Pancit (noodles or chow mein), comes in all forms and sizes.  For the uninitiated, it could be quite confusing to tell the difference among Pancit Bihon, Pancit Canton, Pancit Luglug, Pancit Palabok, Pancit Miki,  Pancit Sotanghon, Pancit Guisado, etc.  Differences lie in the type of noodles and ingredients used, and sometimes, how they are served.

Lucban is a municipality in the province of Quezon in the southern part of Luzon, the Philippines’ largest island. Each year in May, Lucban celebrates the Pahiyas Festival in honor of the patron saint of farmers, St. Isidore.  During the festival, houses are adorned with fruits, vegetables and agricultural products which afterwards are eaten grilled or fried.

Lucban is also famous for its unique version of the pancit, called Pancit Hab-Hab. It’s not that different from the Pancit Miki  which is quite common in other parts of the Philippines.  What is unique about it is how it is usually served — on a banana leaf — and drizzled with vinegar to enhance its taste.


1/2 lb pork loin, boneless

1/2 lb pork liver

1/2 lb medium-size shrimp, shelled

1 lb miki or canton noodles

1 medium-size carrot, sliced

1 medium-size sayote (chayote), sliced

2 cups snow peas, strings pulled

3 bundles bok choy with leaves separated

1 medium-size onion, chopped

3 cloves garlic, peeled and crushed

1/2 cup fish sause

1/4 cup soy sauce

Freshly-ground black pepper to taste

2 tbsp olive oil

Banana leaves (available frozen from Asian groceries)

2 tbsp vinegar

2 pieces calamansi or small lime


Boil the pork in 6-8 cups of water. Set aside the broth.

Cut pork into strips

In a large wok, heat the oil in medium heat

Add the garlic and cook until golden brown before adding the onion

Add pork, liver and shrimp, stirring for about 3 minutes

Add soy sauce, fish sauce and black pepper

Cook for 3 minutes

Add 6 cups of the broth and boil.

Simmer for about 10 minutes before adding the miki.  Add more broth as necessary

Stir and cook for about 10 minutes until the noodles have absorbed most of the broth

Add the vegetables and cook for another 3 minutes

Remove from heat

Serve on a plate lined with banana leaves and sprinkle some vinegar and/or  calamansi 

(Makes 4-6 servings)


6 thoughts on “Pancit Hab-Hab

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