Bam-i

Pancit, derived from the Hokkien phrase "pian i sit," meaning "something conveniently cooked," is a beloved staple in Filipino cuisine. Introduced by early Chinese settlers, Pancit has since become deeply ingrained in Filipino food culture, symbolising abundance, community, and celebration.

At its core, Pancit refers to a variety of noodle dishes, each uniquely prepared and enjoyed across the Philippines. The noodles are typically stir-fried or sautéed with a combination of proteins, vegetables, and seasonings. Its versatility allows for endless variations, adapting to regional ingredients and personal preferences.

One of the most popular versions is Pancit Guisado, where noodles are cooked with soy sauce, garlic, onions, and an assortment of vegetables such as carrots, cabbage, and green beans. Often paired with chicken, pork, or shrimp, this dish is hearty, flavourful, and satisfying. Another common addition is calamansi, the Filipino lime, which is squeezed over the noodles for a refreshing citrusy kick.

Pancit is more than just food—it's a symbol of long life and prosperity, often served during birthdays, fiestas, and special gatherings. The long strands of noodles are said to represent longevity, making it a meaningful dish in Filipino celebrations.

Whether it's Pancit Canton, Pancit Bihon, or the iconic Pancit Malabon, this dish carries with it the history of Chinese influence and the resourcefulness of Filipino cooks who have embraced and transformed it into a culinary treasure. Pancit, in all its forms, remains a cherished reminder of the shared values of family, hospitality, and tradition.

Core Memory

As I continue to reflect on the memories of my childhood, I am transported back to the days when I was a young girl. On a Sunday, my father would take me to church to hear Mass, even though he himself was not Catholic. It was my choice to embrace the faith, and he respected my devotion wholeheartedly.

We would walk together to Sto. Niño Church, and after the Mass, I often caught a glimpse of the objections written on his face. Yet, he kept them to himself, honouring his commitment to raising his youngest daughter with an independent mind. This memory always brings a smile to my face—his quiet struggle to reconcile his beliefs with mine.

My father, a man of strong convictions, would occasionally refer to Catholicism as a "pagan belief," but he never pressed his opinions too far. If I turned to look at him, he would stop, his silence speaking volumes about his respect for my choices. That mutual understanding was the cornerstone of our relationship. He allowed me to express my own thoughts and develop my own understanding, while gently sharing his wisdom without undermining my perspective.

After Mass, our routine would take us to an old Chinese restaurant downtown. It was our special time together, and my favourite part of the day. I still remember the joy of savouring Pancit Guisado and Lumpia Shanghai, dishes that became little symbols of our shared moments—simple, comforting, and unforgettable.

My earliest experience with making Pancit was in our kitchen on Sundays when my dad felt inspired to cook dinner. My role was to help chop the vegetables, a task I loved because it made me feel involved in creating something special.

While I enjoy the many variations of Pancit, my favourite has always been the version with pork liver and Chorizo Bilbao. Our Sunday cooking sessions were more than just about preparing meals—they were moments when my father would share stories about the "good old days" and the history of where the Arago family came from.

Pancit has always been one of my father's favourite dishes. If given the choice, he preferred it with chicken, less pork, and more prawns—a flavour combination that reminds me of the Pancit we often shared at Snow Sheen, a cozy restaurant in downtown Cebu. Those meals and conversations over a steaming plate of Pancit remain some of my most cherished memories with him.

Passing my recipe

Over the years, I've developed my own take on cooking pansit, a dish with countless variations across the Philippines. It's a dish I've loved preparing for every special occasion, and it holds a special place in my family traditions.

From my father to my two sons, I've had the privilege of passing down this recipe, teaching them the step-by-step process of creating this beloved dish. My youngest son, Chris, once prepared it for a school assignment, while my eldest son made it to share with his colleagues at work. Both moments filled me with joy, as I got to share a meaningful part of myself with my wonderful children.

Sharing with my family brings immense joy to my heart, and that happiness naturally extends to my closest friends. In October 2024, my husband and I travelled to the Philippines, where I had the chance to celebrate my birthday with some of the most important people in my life beyond my immediate family—my dear friends.

We spent time on the beautiful island of Siargao, and on our final evening, I shared a joint birthday celebration with my best friend's husband and her daughter. It was a truly special occasion, made even more meaningful as I prepared my version of pansit, sharing not just a meal but a piece of my heart with them.

Ingredients for Pancit (Egg Noodles and Vermicelli) Guisado
Serves 4–6

Ingredients

200g egg noodles

200g vermicelli (bihon) noodles, soaked in warm water and drained

250g chicken breast or pork, sliced into strips

150g shrimp, peeled and deveined (optional)

1 medium onion, sliced

4 cloves garlic, minced

1 medium carrot, julienned

1 cup cabbage, shredded

1/2 cup green beans, sliced diagonally

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce (optional)

2 cups chicken stock or water

1/2 teaspoon ground black pepper

2 tablespoons cooking oil

Calamansi or lemon wedges, for garnish

Spring onions, chopped (optional, for garnish)

Procedure

• Prepare the Noodles

Soak the vermicelli (bihon) noodles in warm water for about 10 minutes until softened. Drain and set aside. Cook the egg noodles in boiling water according to package instructions, then drain and set aside.

• Cook the Proteins

Heat cooking oil in a large wok or pan over medium heat. Sauté garlic and onions until fragrant. Add chicken or pork slices and cook until lightly browned. If using shrimp, add them and cook until pink. Remove and set aside.

• Cook the Vegetables

In the same pan, add carrots, green beans, and cabbage. Stir-fry for 2–3 minutes until vegetables are tender-crisp. Set aside with the cooked meat.

• Prepare the Sauce

In the same wok, pour in chicken stock or water. Add soy sauce, oyster sauce, fish sauce (if using), and ground black pepper. Bring the mixture to a gentle boil.

• Cook the Noodles

Add the soaked vermicelli noodles to the sauce and toss to combine. Once the vermicelli absorbs some of the liquid, add the cooked egg noodles and gently mix until well-coated with the sauce.

• Combine Everything

Return the cooked proteins and vegetables to the wok. Toss gently to mix everything together. Adjust seasoning with additional soy sauce or pepper if needed.

• Garnish and serve.

Transfer to a serving platter and garnish with calamansi or lemon wedges and chopped spring onions if desired. Serve warm.

Tips

You can add sliced Chorizo Bilbao or hard-boiled eggs for a more festive version.

Balance the egg noodles and vermicelli proportion based on your preference for texture.

Pancit is best served immediately, but leftovers can be reheated with a splash of water to revive its moisture.

Enjoy this hearty and flavourful Pancit that's perfect for family gatherings and special occasions!