WATCH: This Saucy Pancit Luglug Is Delicious + Satisfying

A homemade shrimp broth is transformed into a super appetizing sauce that tops thick rice noodles.

The bright and flavorful sauce of this pancit is made even more flavorful by the flavor extracted from the shrimp shells and heads to form the base of the broth. It's a fantastic way to maximize your ingredients for maximum flavor in your dish. 

How did we do it? Here's how:

First, we saved the shells and heads after peeling the shrimps. Then, we sautéed the reserved shells in oil in a large pot until it all turned red-orange and charred. We added water and then simmered it until the flavor from the shells transferred to the water. Strain the liquid and done! This makes the most flavorful shrimp broth. Season if desired before using in any recipe that calls for a seafood broth, just like this one. 

With such a flavorful base for the sauce, it's no wonder that this pancit dish is a favorite. Here's the recipe: 

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Pancit Luglog is the more saucy noodle dish made with a shrimp-annatto sauce.
 

For more pancit recipes to get your noodle fix, look through this list: 

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This pancit recipe is a combo of canton and sotanghon, and it's delicious!
 

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The other type of pancit that Pinoys love having for merienda.
 

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This festive noodle dish has so many toppings!

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