Pancit Habhab Recipe

August 29, 2014
(Last Updated On: November 12, 2014)

How to cook Pancit Habhab

In Filipino cuisine, Pancit is another term for noodles and was first introduced in the Philippines by the Chinese and eventually it came up with many different versions according to what province of that particular Pancit Recipe came from. In this Filipino dish, we are going to make the popular Pancit Habhab Recipe also known as Pancit Lucban from the Province of Quezon wherein this pancit version originated. Pancit Habhab is not like any other pancit recipe that we all know, since it is prepared and served in a different way. Though, it has some ingredients like the usual pancit recipe such as, shrimp, pork, carrots, pechay and sayote, Pancit Habhab uses miki Lucban it is a type of dried noodles but not the same as the pancit canton.





This dish is eaten without using any utensils since it is traditionally served on a banana leaf. The Pancit Habhab is conveniently rolled inside banana leaf and all you have to do is push the noodles to your mouth. This is usually drizzled with vinegar before serving.

pancit habhab

Pancit Habhab Ingredients

  • 1/2 kilo Lucban Miki noodles
  • 1/4 kilo pork belly,  chopped and thinly sliced
  • 5 cups of Beef or Chicken broth
  • 1/4 kilo shrimp, shell removed
  • 1/8 kilo Pork liver, thinly sliced
  • 1 pc. Chayote, Julienne cut
  • 1 bunch Pechay, sliced
  • 1 cup Snow Pea or Chicharo
  • 3/4 cup carrots, cut into shreds
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 5 tbsp Canola oil
  • 5 tbsp soy sauce
  • 1/2 tsp Grnd black pepper
  • Banana leaf, washed and cleaned then cut into 5 x 5 inch
  • Fish Sauce and Vinegar or Kalamansi

Pancit Habhab Instructions:

  • In a large Wok or frying pan add oil and fry chayote, chicharo, carrots, and pechay for 3 minutes then set aside.
  • Next Add the sliced Pork on the same Wok then cook until pork oil comes out.
  • Add Garlic and onion and saute with the pork for 2 minutes.
  • Add Pork liver and mix well.
  • Add ground black pepper and pour-in soy sauce.
  • Add shrimp and stir-fry until it turns pink then remove the shrimp and set aside.
  • Pour beef or chicken broth, bring to a boil and let it simmer for about 18 minutes.
  • Put the Lucban Miki noodles. Stir with the broth mixture until Miki noodles absorbs the broth.
  • Add the half of stir-fried veggies then stir thoroughly.
  • When serving, place it on the banana leaf and top it with vegetables and shrimp.
  • Serve Pancit Habhab with Fish sauce and Vinegar or Vinegar on the side.

pancit habhab filipino recipe

Pancit Habhab Recipe also known as Pancit Lucban, it is traditionally served on a banana leaf.

pancit habhab recipe

 

 




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12 Comments

  • Reply

    Clarinda Santiago

    April 10, 2015 at 6:47 pm

    Glad I saw this, been longing to cook one for my family!

  • Reply

    Abby Matic

    September 23, 2014 at 10:53 pm

    Now I know why pancit habhab is so famous. Gotta try this on my husbands birthday. I just hope I wont fail

  • Reply

    Maria Carla Perez

    September 22, 2014 at 5:21 am

    Ive tasted this when we went to our tita in quezon, and its so yummy when you add vinegar on it! hmmmmn, now i want to eat this!

  • Reply

    Nelina Gatong

    September 19, 2014 at 10:02 am

    Whats the difference if I use fork

    • Reply
      Ed Joven
      September 19, 2014 at 10:23 am

      no problem if you use the fork, the reason it was served without fork and used only banana leaves because this dish is traditionally sold on the streets and the vendor do not provide fork.

  • Reply

    sherry ann gole cruz

    September 6, 2014 at 3:19 am

    this recipe makes me hungry! yummy

  • Reply

    robyn donnelly

    September 4, 2014 at 1:35 pm

    Does look good and healthy for you. May be something will try at a later date. Thanks.

  • Reply

    Rhodalyn/cheapbebe davis

    September 4, 2014 at 11:29 am

    Wow! miss ko na to, mailuto nga mamaya…thanks for the recipe awesome page awesome websites you have ,mabuhay po kayo!

  • Reply

    Alberta

    September 4, 2014 at 9:43 am

    I am not sure what a kilo is but I know my husband would love this recipe.

  • Reply

    Gloria Walshver

    September 4, 2014 at 3:59 am

    Sounds like a interesting recipe

  • Reply

    James Robert

    September 3, 2014 at 9:08 am

    Never heard of anything like this before and I’d have to eliminate the pigs liver in it but very interesting dish

  • Reply

    Cherryl Bucado

    September 2, 2014 at 3:01 pm

    Verry nice

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