| Pancit Malabon | |
| Country: | Philippines |
| Region: | Metro Manila |
| Type: | Noodle |
| Variations: | Sauce (achuete, annatto, shrimp, patis–fish sauce, crab fat) |
| Other: | Pancit Luglug, Pancit Palabok |
| Namesake: | Malabon |
Pancit Malabon is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines. It uses thick rice noodles. Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat). Local fresh seafood toppings may include cooked shrimp, squid, smoked bangus (milkfish), mussels, and/or oysters. Other optional garnishes can include pork, hard-boiled duck/hen eggs, crushed chicharrón (pork rinds), chopped green onions, lightly browned sautéed minced garlic, and spritz of calamansi juice.[1]
It is very similar to pancit palabok, differing in the use of thicker noodles, the use of taba ng talangka in the sauce, and the common addition of mussels and oysters.[2]
An early version of pancit Malabon, known as pancit labong, uses bamboo shoots instead of noodles.[3]