Thursday, July 05, 2007

Pancit Puti

When I was just starting in my job, pancit puti used to be a craze in the office. All birthdays were celebrated with bilao upon bilao of this pale noodle concoction, delivered by LSS Foods.

The fad has passed, but every Thursday an enterprising officemate includes a small plastic bag of pancit puti in her weekly menu. Her pancit is not faithful to that of LSS's, but I like hers better because she uses minced chicken instead of the original pork slices - that's pork with skin and the sliver of fat. And, because hers is more like the pancit puti that I cook at home.

Being a lover of all things noodles I was ecstatic to add pancit puti to my pancit repertoire when I was first introduced to it. It is simplicity personified, but it can be very tasty, with the blending of several flavors. It is a good companion to any other dish you would want to serve, but it can also stand on its own. It is also a fresh alternative to the usual soy-drenched pancit.

So during parties at home, especially when I have visitors coming from out of the city who I am sure haven't tried it, I serve pancit puti.

I thought it fitting to continue my posts in this blog after a long hiatus with pancit puti because this serves as the starting point - of a new direction that resulted from several developments in my life, and which will surely affect my writing and the course that this blog will be taking.

First is that I have successfully finished my training, which unexpectedly stretched to more than a year. Thank you very much for the good wishes - I am now in an assignment that would probably take me around the country more often (yehey!).

Second is that Cavite has become more than a weekend thing for me - it is now my permanent home, at least for the next five years or so. During a much-needed vacation after the training I had the opportunity to settle all our things and the family down, got to know the wet market intimately, and have started to sample the local food scene with the viewpoint of a resident and not just of a weekend visitor.

So this blog will now be dotted with the Cavite foodscape. Pangasinan food will continue to be the main theme, and as before my blogs will be interspersed with my favorites and discoveries in other places, with the food scene in my place of work, and now Cavite, being regular threads.

Before I came back to work I made sure to have our place blessed, throwing a party for all the neighbors and new acquaintances afterwards. Of course, it was the perfect way to introduce pancit puti, especially since the community is made up of a hodge-podge of immigrants from all the country's islands.

Pancit Puti


5 whole cloves garlic
oil for frying
1 1/2 kgs chicken soup pack or chicken bones
minced garlic and finely chopped onions for sauteeing
1/2 kg bihon or stick noodles
patis or salted fish sauce
sesame oil
ground white pepper
spring onion leaves

Fried Garlic

  1. Peel the 5 cloves of garlic and finely pound in a mortar.
  2. Heat over medium fire enough oil for deep frying. Fry the garlic until golden brown, turning occasionally to keep from burning.
  3. Drain well of excess oil. Set aside. This keeps in a tightly sealed container for weeks.

Chicken Broth

  1. Saute chicken in garlic and onions. Add a dash of patis and pepper. Cover and let simmer.
  2. When the chicken juices have come out transfer to a pot full of boiling water. Cover and let boil over medium heat for about 30 minutes.
  3. Ladle out the chicken on a plate to cool, then pick out all the chicken meat.
  4. The chicken broth can also be made in advance, storing it and the chicken meat in the refrigerator, or freezer if not to be used for several days.

  1. Bring the chicken stock again to a boil. While waiting for the stock to heat, soak the noodles in tap water, for about 10 minutes.
  2. Add the noodles to the boiling broth, stirring once in a while to keep from sticking to the bottom. The noodles are cooked when they have turned transparent and are soft to the bite. If there is excess stock, drain.
  3. Mix into the noodles the chicken meat, about half of the fried garlic, sesame oil and patis, adding small quantities at a time to ensure that the pancit does not get too salty. Mix well to distribute the flavors evenly.
  4. Garnish with finely chopped green onion leaves. Serve on the side more of the chopped green onion leaves, the rest of the fried garlic, sliced calamansi, patis and ground pepper.


  • 1 kg chicken thighs or quarters can be substituted for the soup pack.
  • You can use previously made/commercially bought chicken stock instead of water or use chicken bouillon to add more flavor.
  • Before adding the minced chicken to the cooked noodles, you can also saute them again in garlic and onions.
  • Ground black pepper can also be used instead of white pepper - this is just in keeping with the white theme and black pepper actually stands out more if you like your food ma-paminta, although I've read somewhere that black pepper has more toxins than white.
  • The amount of garlic, sesame oil and patis will depend on how you want each of their flavors to stand out in the pancit.

LSS Foods
#7559 Santillan Street, Makati City
Tel. No. 632-8191196


Anonymous said...

This looks wonderful! I'm definitely going to make this. How and where did you get the recipe?

Anonymous said...

Me again.. I was just wondering about the bihon noodles. Are they cooked before you add them to the broth? Do you soak them in water? Or do you just place them (uncooked) in the broth?

Anonymous said...

Hi Kai. Thank you so much for sharing this very delicious pancit puti recipe mmmmmm. I've been trying to learn how to cook this ever since I tasted it the first time (that was in 1994) but no one could teach me how. Now that I am already here in the US, computer is my best friend in searching for everything especially finding good recipes.

Kai said...

Hi, thank you for your interest. I developed this recipe on my own, out of eating too much LSS pancit puti, hehe.

I'm sure you remember that the original pancit had pork slices. It didn't have sesame oil, too. But those are the only deviations, I think the rest of the ingredients remain true to the LSS pancit.

I like the taste of sesame oil, and it adds a new dimension to the pancit, that's why I added some, but you can disregard it.

If you want to use pork, just substitute it for the chicken in the chicken broth pocedure.

Sorry, I forgot about the soaking. Yes, I soak the bihon in water first, for about 10 minutes or so. But you know, this pancit needs a lot of turning and tossing to incorporate all the flavors, and I think the soaking makes the pancit break easily. I was actually thinking of substituting sotanghon, but maybe if you have more than enough broth, don't soak, just put it in the boiling broth straight from the wrapper, and let it cook a little while longer.

Good luck, hope I had been of help!

Anonymous said...

Thanks Kai! I'm the first two anonymous poster. I just came back from the Asian market and bought some of the ingredients for this dish. I can't wait to try this. :) Thanks again!

Oh, I hope you post more recipes!

Anonymous said...

Hi Kai,
I emailed you my result (and pictures) of the pansit I made tonight. Since this was my first time to try this I only relied on my own taste. I can say that it was excellent! This is definitely a dish I would keep.

Kai said...

Hi there, those were great pictures I wish we could share them here! Your pancit puti is incredible and you've made them your very own!

Anonymous said...

i love this pancit.. paired with hot pandesal...:)

Kai said...

Ah yes, DocChef, my friends eat the pancit as pandesal palaman (filling)!

Anonymous said...

kapag sawa na sa palabok. this is what we order...

anneski:) said...

Hi Kai,

I formatted by D: drive by accident, losing all of my data including recipes I collected over the years. I am in the process of reconstructing and recollecting and so thankful you posted this recipe. (I remember it took me quite a while to find the original recipe I lost.) Thank you!!

One of the branches of Pancit ng Taga-Malabon (the building that was torn down to give way to Cityland 10 along Buendia) used to sell Pancit Puti and that's where I first tasted it. I can't wait to try your recipe. Tonight perhaps. :)

Anonymous said...

Oh my gulay! While I was reading your post, I was reminiscing those days when I used to work in Pasong Tamo (near Don Bosco) and the cravings that we had for this yummy noddles. It's always the most requested food whenever someone's celebrating his/her birthday and it's time for the "blowout".

I've managed to control myself, not to drool over the picture here. LOL!

Then at the bottom of your blog, where you wrote the address of the restaurant selling it, I was like "That's the same place where we used to order our pancit puti!" Hay...then I'm lost to memory lane again.

Anyways, thanks heaps for the recipe. I will surely try this and hopefully get the same taste.

rhiza from Sydney

Anonymous said...

i've tasted this when i was working along Pasong Tamo.It's mouth watering.I miss it.

Pal of Toronto

louise said...

i was wondering if i can use your picture on my website--by the way-- this is a really good recipe!

Kai said...

Louise, sure, use the photo. Please send me a link to your website so I can visit.