Talk:Pancit

Picture Relevance

The article is about a noodle dish, however the picture shows eggs, chives, and shrimp on what appears to be a bowl of bacon bits.

The dish depicted is made with a noodle very similar to vermicelli, which is what look like bacon bits to you apparently. Atypicaloracle (talk) 22:57, 23 November 2009 (UTC)

The "bacon bits" could be bits of chicharon/sitsaron/tsitsaron, which are pork rinds in English. — Preceding unsigned comment added by 121.58.194.98 (talk) 07:47, 2 October 2012 (UTC)

I agree that whatever is in the picture, it does not look like noodles. The article is not clear what Pancit Palabok noodles are and the picture is useless for clarifying that. Sam Tomato (talk) 21:54, 24 November 2019 (UTC)

filipino dishes

Philippine cuisine has evolved over several centuries from its Malay roots to a cuisine of predominantly Spanish base , due to the many Mexican and Spanish dishes brought to the islands during the colonial period. It has also received influence from Arab, Indian, Chinese, Japanese and American cooking.

Due to non-Hispanization,the of the indigenous Moro and Lumad people of Mindanao and the Sulu archipelago differ greatly from the majority of cuisine in the philippines, having more in common with the rich and spicy Malay cuisines of Malaysia, Brunei and Indonesia. Common ingredients include coconut milk ,sambal, cumin, and lemon grass, with well-known from the region being satti and ginataang manok.

Filipinos traditionally eat the three main meals a day- breakfast, lunch, dinner plus an afternoon snack.

dishes range from a simple meal of fried fish and rice .Popular dishes includee roasted pork,

Philippine sauge,adobo,and many more but we have also some specialty of noodles we called it" Pancit" There's a variation of pancit but we usually cooked "Pancit Bihon" . THis is a very thin noodles fried with soy sauce and some variation of sliced meat and chopped vegetables. The exact noodles depends on some one's recipe but usually,Chinese and cabbage are the most basic ingredients in a Pancit Bihon. —Preceding unsigned comment added by 198.161.203.6 (talk) 21:02, 2 February 2009 (UTC)

Not sure why any of the above comment was needed.

Palabok

Hi, guys! I read in a cookbook a few years ago that the palabok is the sauce, not the noodles. Any of you agree or disagree with it?--121.58.194.98 (talk) 07:53, 2 October 2012 (UTC)JAE

No, it's both noodle and sauce. You can't just pour the palabok sauce onto egg noodles and expect to be taken seriously. The noodles, whether thick or thin, have to be rice noodles. 120.28.76.65 (talk) 02:52, 5 June 2023 (UTC)

Place of origin is clearly China.

Folks check the similar origins of noodle dishes in various Asian countries they do originate in China that is clear, stop promoting ultra nationalist ideology on articles regarding the origin of such dishes.121.54.42.146 (talk) 12:15, 10 January 2014 (UTC)--121.54.42.146 (talk) 12:15, 10 January 2014 (UTC)

It's tiresome how often this gets changed. Originated from doesn't mean it's from China. They are BASED on introduced Chinese noodle dishes, and most were created by Chinese Filipinos, but none of the pancit dishes in the Philippines are found in China. A lot of the ingredients are not even found in Chinese cuisine, or are not native to China (coconut milk, papaya, chicharon, anatto, banana flower, calabaza, bilimbi, carrots, peanuts, squid ink, chayote, tomatoes, calamansi, etc.) The noodles themselves are Chinese (and still retain Chinese names like bihon, sotanghon, misua, etc.), but the dishes aren't.

It's like claiming laksa or tom yum noodles are from China, when they don't exist at all in China. Or like claiming that British mac and cheese is Italian, just because it uses Italian macaronis. -- OBSIDIAN†SOUL 16:25, 19 November 2025 (UTC)

Place of origin is the Philippines

Pancit is a derivative of a type of noodle(s) that originate in China but pancit which is different in its own aspect originated in the Philippines. The fact that pancit is eaten and part of Filipino culture means that it also originated in the islands. — Preceding unsigned comment added by TheaxHendible (talk • contribs) 07:10, 19 February 2017 (UTC)

Pancit luglug

Thats made with corn / maize noodle, not rice noodle — Preceding unsigned comment added by 94.212.116.112 (talk) 20:06, 23 December 2018 (UTC)

Pancit Palabok

The article is currently very unclear about what Pancit Palabok noodles are. If they are like Pancit Bihon noodles then that is very unclear. Sam Tomato (talk) 22:13, 24 November 2019 (UTC)

Not all noodle dishes are pancit

I'm a native Filipino. We never use "pancit" to describe noodle dishes in soup. Pancit as a term is reserved almost entirely for "dry" noodle dishes -- either stir-fried or topped with a very thick sauce. If it cannot be served on a plate or bilao, it's not pancit. There's no real catch-all term for noodles in soup outside of maybe mami, but that specifically refers to the Chinese noodle soup dish. Batchoy, a version of the dish created in Iloilo, is almost never called "mami." Neither is lomi, a noodle dish with thicker noodles and served with an egg-drop soup. None of these dishes are called "pancit" outside of this website. 120.28.76.65 (talk) 02:47, 5 June 2023 (UTC)

They're called pancit mami, pancit lomi, and pancit batchoy. What are you even talking about? The "dry" pancit are properly known under the general term pancit guisado (stir-fried pancit), with the most common pancit guisado dish being pancit canton. You're just used to the shortened versions of the names.-- OBSIDIAN†SOUL 16:03, 19 November 2025 (UTC)