Authentic Pancit Habhab (Lucban-Style Noodles)
Pancit Habhab is a distinctive Filipino noodle dish that originated in Lucban, Quezon Province, setting itself apart through its unique serving method on banana leaves rather than conventional plates or bowls. This street food innovation emerged before the widespread use of disposable containers, when vendors ingeniously used banana leaves as a hygienic, biodegradable serving vessel. The dish features chewy Lucban miki noodles stir-fried with tender pork belly, liver, and crisp vegetables in a savory sauce, creating a harmonious blend of textures and flavors.The name "Habhab" refers to the distinctive eating technique where diners shape a banana leaf into a half-tube, slide the noodles along it, and guide them directly into their mouth. This method not only provides a memorable dining experience but also enhances the dish's flavor profile, as the hot noodles release essential oils from the banana leaf, imparting a subtle, natural aroma that has become integral to its authentic taste.
Equipment
- Large wok (kawali) For proper heat distribution and stir-frying
- Sharp knife (kutsilyo) For precise ingredient preparation
- Cutting board (Sangkalan) For ingredient preparation
- Tongs [Sipit] For handling noodles
- Measuring cups and spoons (Panukat) For accurate portioning
- Banana leaf preparation station For cleaning and heating leaves
Ingredients
- 500 g Lucban miki noodles miki Lucban or Shanghai noodles
- 300 g pork belly liempo, thinly sliced
- 150 g pork liver atay ng baboy, sliced
- 1 carrot karot, julienned
- 1 chayote sayote, julienned
- 8 cloves garlic bawang, minced
- 1 onion sibuyas, chopped
- 3 tablespoons soy sauce toyo
- 4-6 cups pork or chicken stock sabaw
- Freshly ground black pepper paminta
- Fish sauce patis to taste
- Calamansi lime, or vinegar (suka) for serving
- Cooking oil mantika
- Banana leaves dahon ng saging, cleaned and passed through flame
Instructions
- Start by heating your wok over high heat. While it's heating, pass your banana leaves quickly over an open flame until shiny and pliable, then set aside.
- Once your wok is hot and lightly smoking, add one tablespoon of oil. Add the sliced pork belly and cook until golden brown, about 3-4 minutes.
- Lower the heat to medium, then add minced garlic and chopped onions. Cook for 2 minutes until the onions become clear and fragrant.
- Turn the heat back to high. Add your carrots, chayote, and pork liver. Cook for exactly 1 minute – you want the vegetables still crisp and the liver just cooked. Remove everything from the wok and set aside.
- Pour 3 cups of stock and soy sauce into the same wok. Let it come to a strong boil. Add your Lucban miki or Shanghai noodles and cook for 5 minutes, stirring now and then so they don't stick. If the noodles look dry, add more stock – you want them moist but not swimming in liquid.
- Put the cooked meat and vegetables back in the wok and mix everything well. Season with fish sauce to taste and add fresh ground black pepper. The noodles should still have a nice bite to them.
- To serve, shape a banana leaf into a half-tube. Put a portion of the hot pancit on the leaf and serve right away with calamansi halves on the side.
- Show your guests how to eat it the traditional way: lift one end of the banana leaf near your mouth and gently slide the noodles in. Keep some napkins nearby – it might take a bit of practice to get it right.
- The whole dish takes about 30 minutes to make. Eat it right away while it's hot and you can still smell the nice aroma from the banana leaves.
- Remember: the trick to great Pancit Habhab is keeping your vegetables crisp, your noodles just right, and your banana leaf properly heated. If you manage these three things, you'll have a perfect plate-free pancit every time.
Tips from Lola's Kitchen
- Slightly char the banana leaves to release their natural oils and enhance the aroma
- Never overcook the vegetables - they should remain crisp-tender
- The noodles should be slightly firm (al dente) as they will continue cooking from residual heat
- Always taste before adding fish sauce, as stock saltiness varies
Nutrition
Calories: 450kcalCarbohydrates: 55gProtein: 25gFat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 111mgSodium: 890mgPotassium: 283mgFiber: 3gSugar: 2gVitamin A: 7117IUVitamin C: 11mgCalcium: 25mgIron: 7mg
Tried this recipe?Let us know how it was!