Filipino Pancit: Stirred by History and Shaped by Culture and Identity
A closer look at how the Filipino pancit dish reflects centuries of trade, culture, and national identity
by Dan, TAF contributor for The Frontier Analysis
Situated in maritime Southeast Asia, the Philippines’ gastronomic history has always been vibrant and covers flavors that reflect its rich cultural tapestry. At a crossroads of ancient trade routes, the land of the Pinoys has been a melting pot of cultures where every trader and colonizer has left their distinct mark on the dishes. The origins of Filipino cuisine begin with their Austronesian roots, which laid out the foundation of the stable ingredients such as rice, coconut, and assorts of fruits and vegetables. The location of the Philippine archipelago made it convenient for other civilizations to interact and trade, beginning with the Malayo-Polynesians, who introduced methods such as steaming, boiling, and roasting around 3200 BC. These techniques would be the standard way at a Filipino household that is still used today. The turn of cooking methods occurred during the arrival of the Chinese traders prior to the Europeans’ colonization, starting as early as the 9th century with the Tang dynasty. They introduced not just the essential ingredients such as soy sauce and tofu but also the iconic pancit, a thin rice noodle that has become a part of the Filipino diet. The adaptation of these noodles into a local version is a recurrence in the region and, moreover, a testament to how the Filipinos have a knack for reinventing foreign dishes and transforming it into their own. Spanish colonization further added to the Filipino identity by introducing a multitude of new ingredients from the New World and Old World such as tomatoes, garlic, and onions, along with revolutionary cooking techniques like sauteing and braising, which influenced the pre-existing national dish, Adobo. Similar to Chinese influence, Spanish influence blended with local customs to create a new rendition of local dishes.
Among the many culinary contributions introduced through centuries of trade, pancit stands out as one of the most popular dishes in Filipino cuisine. The word pancit is derived from the Hokkien term “pian i sit” which directly translates to “something conveniently cooked,” highlighting its role as a quick and accessible meal. Pancit traces its origins back to Chinese migrants and traders who introduced noodles to the Philippines. Over time, Filipinos adapted these noodles to fit their tastes by incorporating local ingredients and creating a variety of regional variations of the dish. Pancit was developed further during the Spanish colonization of the Philippines as the introduction of staple foods such as garlic and onions became a key component of the dish. The mixing of these new ingredients from China and Spain with native ingredients led to the creation of a uniquely Filipino version of pancit. The dish became a fusion of foreign and local flavors, reflecting the archipelago’s history of cultural exchange and interaction. The ingredients of pancit vary depending on the type, however, some elements remain consistent across different versions. Noodles serve as the base, with options such as egg noodles, wheat-based noodles, and rice noodles, the latter being the most popular. Proteins such as chicken, pork, and shrimp are typically included, often combined with vegetables like carrots, cabbage, bell peppers, and celery, along with seasonings such as garlic, onions, soy sauce, salt, pepper, and calamansi, which give pancit its distinct taste. Among the many variations, pancit canton stands as the most popular choice, characterized by its thick egg noodles stir-fried with soy sauce, vegetables, and meat. Another well-known version is pancit bihon, which includes thin rice noodles cooked with soy sauce, shrimp, chicken, and vegetables. Pancit Malabon is popular for its unique seafood-based sauce, which reflects the coastal influences of its origin. Regardless of the different variations, pancit remains a staple in Filipino cuisine, offering a taste of the country’s culinary history and cultural influences.
Pancit is not only a reflection of the Philippines’ culinary diversity but also a good point of reference for comparing it with other noodle dishes in Southeast Asia. Noodle dishes in Southeast Asia, although some can be different in some ingredients and cooking methods, often share common roots from the Chinese trade. Like pancit, many of the noodle dishes are quick to prepare, serve as comfort foods, and are central to various social and cultural events. The main difference lies in each country’s use of local ingredients that reflect their traditions and preferences, as seen when comparing pancit to Thailand’s Pad See Ew. Both dishes have roots in Chinese cooking techniques, the stir-frying of noodles was brought by Chinese immigrants. Pad See Ew, means “fried with soy sauce” which has a thick flat rice noodle similar to the one used for Pancit. This dish is found everywhere in Thailand’s restaurants and street food stalls. The dish can contain dark or light soy sauce, combined with garlic, Chinese broccoli, egg, tofu, and a choice of protein including beef, chicken, and shrimp, this mirrors Pancit’s variety of vegetables of protein (Sibal, 2021). While pancit’s flavor profile leans towards the citrus side with the calamansi, Pad See Ew leans on the caramelization resulting from the high-heat cooking which creates a contrasting flavor of savory and sweet taste.
Following the comparison between pancit and other neighboring dishes, there is another popular noodle dish, the Vietnamese pho. Although both are noodle-based dishes, the Vietnamese one is unique due to it being a noodle soup and not stir-fried. The history of pho started in the 19th century and reflects the Chinese and French influences. Its preparation is drastically different from pancit as it is more about the broth that is simmered for hours from beef bones and spices such as star anise and cinnamon. This is different from pancit’s soy sauce flavors since pho is more reliant on its broth which is derived from basil and lime. Although both dishes have a common root of being Chinese-influenced, methods show how foreign influence in dishes brought diversity into the methods of cooking as one demonstrated a quick stir fry and the other depended on a slow cooking method. With the last comparison, the most similar dish in appearance and style of cooking would be Malaysia’s Char Kway Teow. The dish is cooked with a wok in high heat which gives it the smokey flavor. This high heat and smokey technique was also adopted in Pancit. Char Kway Teow literally translates to “stir-fried flat noodles” in Hokkien; this is similar to the meaning of Pancit as well which implies that both dishes are cooked and prepared in a fast manner. The only distinction between these two dishes is the depth of seasoning used as pancit favors a lighter flavor while Char Kway Teow is filled with a darker sweet soy sauce taste making it stronger in taste. Within the comparisons between these three dishes with Pancit we can see the essence of Southeast Asian cuisines. They are all rich in influences from China that add to the original rendition of noodles, incorporating local ingredients that suit the people while at the same time keeping the original cooking style introduced by the Chinese people who settled in Southeast Asia.
Similar to many traditional dishes, pancit carries deep cultural and social significance in Filipino society. Extending past its role as a staple food, pancit is a dish that is commonly served during weddings, baptisms, graduations, and especially during birthdays and New Year’s. Its inclusion into these festivities comes from the belief that long noodles are a symbol of a long life and good health, a belief rooted in Chinese tradition. Specific customs are followed to ensure the blessings of an extended life and its symbolic meaning of longevity. For instance, cutting the noodles before or while eating them is considered to be bad luck. As a result, the noodles are left uncut when served as their length represents the hope for a prolonged life. Moreover, pancit’s cultural significance goes beyond its symbolism as its popularity also stems from its adaptability. The simplicity of the dish allows for countless variations and modifications, making it incredibly versatile. Whether it is prepared as a halal-friendly version by excluding pork, an elaborate one with shrimp and other seafood, or a simpler version simply made with vegetables, pancit remains a dish that adapts to different preferences and dietary needs. Its flexibility ensures that it can be enjoyed by diverse groups of people, making it a staple at gatherings where food serves as a force that brings people together.
Pancit is deeply ingrained in Filipino culture to a point it even has its own national day celebrated annually on April 9th, highlighting its role in shaping Filipino identity. More than just a commemoration of a beloved dish, National Pancit Day serves as a reminder of the importance of food in fostering connections and preserving Filipino identity. Many take part in this celebration, as restaurants and food businesses participate by offering promotions and hosting food festivals such as the Cagayan Food Festival. Therefore, National Pancit Day brings people together to celebrate a dish that plays a critical part in Filipino culture, standing as a way to celebrate the role of food in Filipino social life.
Not only is pancit a staple in the Philippines but it has a key socio-political history that shaped Filipino society. The political history of the dish can be found through the story presented in Felice Sta Maria’s “The governor-general’s Kitchen”. It recounts that the Panciteria Antigua, founded in 1866, showed how food shops evolved into cultural symbols. The national relevance of pancit is found to be in association with the Philippine national hero José Rizal. Sta. Maria mentions that Rizal, in his temporary travels abroad, often cooked pancit and was shipped miki noodles from his hometown, Calamba. This pointed to how pancit played a role in being the root anchor that helped to connect Rizal with his home even when overseas.
Pancit is not just a national dish of the Philippines but it is also a symbol of the resilience and unity as a country, due to its adaptability and its history of trade with other civilizations. The Chinese origin of this dish is traced back to the traders who introduced noodles to the Philippines, since then the Filipinos have claimed it as their own since they incorporated the native ingredients. The act of embracing foreign foundations of cooking while creating their own rendition of it is prominent to the Filipino evolution of its cuisine. Its significance of being a noodle is not only unique but rather it is complementary to its neighbors across Southeast Asia. Like Thailand’s Pad See Ew, Vietnam’s Pho and Malaysia’s Char Kway Teow. What distinguishes pancit from these other analogous dishes is the high-heat cooking method and the usage of light soy sauce. In addition to its culinary importance, pancit has a historical and political value. Pancit was a part of José Rizal’s life as it was offered in early panciterias that functioned as social hubs. As the Philippines gained its independence, the cuisine got more global recognition, with pancit being its culinary ambassador, showing its versatility to adopt different influences into a single dish. Its endurance as the national dish of the Filipinos attests to it being not just a dish but a representation of the Filipino identity.
Edited by TAF’s Editorial Team
