Pancit Canton – A Filipino Family Staple
Growing up, one dish that was synonymous with my Filipino family’s birthdays or holiday gatherings was pancit canton. Pancit canton is a hearty, stir fry noodle dish packed with crunchy vegetables, a sweet soya sauce base and mixed with delicious pork belly. My dad has perfected his pancit canton recipe after my grandmother passed it down to him. Whenever a birthday comes around, my family can expect a tray of delicious pancit canton made by my father.
According to Filipino tradition, eating noodles on your birthday is essential for a long and healthy life. However, this easy noodle dish is not exclusive to special occasions. It combines easy prep with affordable ingredients, and makes for a quick and easy weekday dinner to add to your family’s rotation.
Pancit Origins
Many Filipino dishes have been inspired by colonial powers like Spain, or neighbouring countries such as China. Pancit canton and other pancit variations were introduced to Filipinos by Chinese traders as early as the 11th century.
The word “pancit” comes from the Hokkien Chinese phrase pian e sit, which translates to “something conveniently cooked”. The term was brought to the Philippines by Chinese traders centuries ago and refers to the various noodle dishes that have become a staple in Filipino cuisine.
The Basics
Pancit canton typically has three main ingredients – canton noodles, a sweet and savoury soya sauce base, your choice of sliced and sauteed vegetables. The most common recipe for pancit includes: carrots, cabbage, snap peas, pork, and canton noodles.
The not so typical pancit canton recipe from my dad includes special ingredients like quail eggs, pan fried pork belly, and fish balls. The beauty of pancit canton – and so many other Filipino dishes like it – is that there is no right or wrong way to make it. For beginner home chefs like myself, pancit canton is almost impossible to mess up. Here’s my dad’s signature pancit canton recipe:
Willie’s Pancit Canton Recipe
Prep: 15 minutes Serving: 4
Cook: 30 minutes
Total: 45 minutes
Ingredients
- 250 grams flour stick noodles
- 4 ounces pork thinly sliced
- 1 piece onion sliced
- 1 can of quail eggs
- 1 cup fish balls
- 1 teaspoon garlic minced
- 3/4 cup carrot julienne
- 1 piece cabbage small, chopped
- 1 1/2 cups chicken broth
- 1 tablespoon oyster sauce
- 3 tablespoons soy sauce
- 3/4 cup water
- 3 tablespoons cooking oil
- Salt and pepper to taste
Instructions
- Place 2 cups of ice and 3 cups of water in a large bowl. Set aside.
- Boil 6 cups of water in a cooking pot.
- Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in a bowl with ice cold water. Drain the water after 2 minutes and set aside.
- Heat a large wok or cooking pot and pour-in the cooking oil.
- Saute the onion and garlic.
- Add the pork and continue to cook for 2 minutes, then set aside in a separate plate.
- Add the fish balls and cook for 3-4 minutes.
- Add-in soy sauce and oyster sauce. Stir.
- Pour-in chicken broth and water. Add salt and pepper. Let boil. Continue to cook for 5 to 10 minutes.
- Put-in the quail eggs. Cook for 2 minutes. Add more water if needed.
- Put-in the flour noodles. Gently toss until the noodles absorb the liquid. Mix in the cooked pork.
- Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!
