This pancit dish originated from Lucban, Quezon Province is cooked with miki lucban (dry noodles) and vinegar. It is usually served on a banana leaf with vinegar as a sauce on the side (to be poured over the noodle dish).
It is also called “habhab” because it is eaten without utensils: one takes the noodle dish as close to the mouth as possible and is eaten from the banana leaf.
Pancit Habhab (Pancit Lucban)
Prep time 10 minutes
Cooking time 10 minutes
3 tablespoons canola oil
1 tablespoon garlic, chopped
2 tablespoons white onion, sliced
3/4 cup pork liempo, sliced
1/2 cup shrimp, peeled
1/4 cups carrot, julienned
1/4 cup snow peas (sitsaro)
1/3 cup sayote (chayote), julienned
2 tablespoons soy sauce
2 tablespoons fish sauce (patis)
1/4 cup cane vinegar
250 grams miki lucban
1/4 cup water
1/4 cup Chinese leafy cabbage, sliced
salt, to taste
ground black pepper, to taste
1 Heat oil on a wok over medium high heat and sauté onions and garlic. Add the pork belly to the wok and cook until lightly browned, then add shrimps and cook for another 2 minutes.
2 Add the carrots, sitsaro, sayote, soy sauce, vinegar, and patis. Stir well and bring to a simmer. Add the noodles and cabbage and toss well, then season to taste.