A Pancit is a Filipino rice noodle dish that is made with vegetables, pork and sometimes chicken depending on the type of pancit that you are to make. One of the most popular variants of pancit is the Pancit Lucban or Pancit Hab Hab.
Pancit Lucban or Hab Hab originated from the province of Lucban Quezon. For the locals, this dish is meant to be eaten off a banana leaf with no utensils, hence the term hab hab, from the slurping sound when eating it.
Over the years, as this dish is very mouthwatering, it has been made popular not only in the province of Quezon but has been brought in the metro by restaurants who specialize in making a Pancit Lucban. One of the most popular restaurants that specialize in making a Pancit Lucban is Buddy’s Pancit Lucban at Longganisang Lucban which serves great food from the awesome province of Lucban and is a very popular choice during celebrations here in the Philippines as they deliver this mouthwatering dish.
Their Pancit Lucban can be ordered in different sizes that can fit any group size, please see below list of some of the food that Buddy’s has to offer. You can google them or call their number (02) 899-1170
Good for 2-3 persons – Php175.00
Small bilao, 5-10 persons – Php520.00
Medium bilao, 10-15 persons – Php870.00
Large bilao, 15-25 persons – Php1,395.00
Lucban Chicken with Pest – Php195.00
Leche Flan – Php50.00
Cassava Cake – Php55.00
Puto – Php25.00
Mais con Yelo – Php60.00
They offer different types of pancit and a wide array of dishes and desserts, the ones provided above are just some of the most common dishes that we order from them.
If you are in the mood for some cooking and if you want to learn how to make this mouthwatering dish, here is a recipe that you can follow.
- 1-kilo Lucban Miki noodles
- 1/4 kilo pork belly, chopped and thinly sliced
- 4 tbsp Fish Sauce
- ½ cup Vinegar
- 5 pcs Kalamansi
- 7 cups of Beef or Chicken broth
- 1 cup Snow Pea or Chicharo
- 1 cup carrots, cut into shreds
- 1/4 kilo shrimp, shell removed
- 1/4 kilo Pork liver, thinly sliced
- 1 pc. Chayote, Julienne cut
- 1 bunch Pechay, sliced
- 2 Red onion, thinly sliced
- 6 cloves garlic, minced
- 8 tbsp Vegetable oil
- 1 cup soy sauce
- 1/2 tsp Ground black pepper
- Washed and Cleaned Banana leaf cut to desired size – optional
In a large frying pan, sauté half of the onions, garlic, chayote, carrots, chicharo, and pechay for 5 minutes then set aside on medium-high heat. Fry the pork belly, wait until golden Brown and then set aside
Saute the pork belly again with Garlic and Onion for around 2 – 3 minutes then add the liver and mix well. Add the ground black pepper and pour-in the soy sauce.
On a separate frying pan, add in shrimps and stir-fry until cooked or until it turns light pink. Pour beef or chicken broth and bring to a boil. Let it simmer for about 20 minutes.
Put the Lucban Miki noodles and stir constantly with the broth. Make sure that the Miki noodles absorb the broth. Add the half of stir-fried veggies then stir thoroughly.
Serve on a Banana Leaf topped with vegetables and shrimps. You can add on fish sauce and vinegar – I prefer the vinegar. This recipe will surely give you a taste of a certified Filipino mouthwatering dish.