Pancit recipe, Filipino Recipes

Here is a recipe, given in steps, for some of the most delicious soup you will ever make for your family! With easy-to-find ingredients, take your family overseas without having to leave the dinner table!


3/4 pound of boneless pork (shoulder or butt) 1 whole chicken breast 2 Chinese sausages (Hot Italian sausage for substitute) 1 tsp salt

Water to cover

1. Place the meats and salt in a heavy 4-quart saucepan and pour in enough water to cover the meats by at least 1 inch. Bring to boil over high heat, reduce the heat to low and cover. Simmer for 35 to 40 minutes, until the pork is tender. Drain the meats and transfer to a plate to cool. Reserve the liquid in the saucepan.

2. When the meats are cool enough to handle, cut the pork and ONE of the sausages into 1/4-inch pieces. Remove the bones and skin from the chicken breast and dice into 1/4-inch pieces. Slice the remaining sausage on the diagonal, into 1/8-inch slices for topping/garnishing.


1 Tbsp vegetable oil 1 medium-sized onion, peeled and very thinly sliced 1 tsp paprika 3 celery stalks, thinly sliced crosswise 1/2 pound cooked, peeled small shrimp

All prepared meats from above, except for sliced sausage held for garnish

Heat the oil over moderate heat in a large, heavy frying pan until a light haze forms above it. Add the onion and cook for 5 minutes, stirring frequently, until the onion is soft and translucent, but not brown. Watch carefully for any sign of burning and adjust the heat accordingly. While continuing to stir, quickly add the remaining ingredients. Stir, cover tightly, and set aside.


Reserved liquid stock Water, if necessary due to not having enough stock 1 pound egg noodles (fettuccine may be substituted for a more western flair) The “Sauce” from the previous step 2 Tbsp vegetable oil 3 garlic cloves, minced

2 to 3 Tbsp fish sauce (found in most grocers)

1. Bring the reserved liquid to a boil in a large saucepan over hight heat. Add any water that may be necessary if there is not enough to cover the pasta. Add noodles and stir constantly to prevent sticking. Once the liquid returns to a boil, cook noodles for 1 minute longer, until tender. (If substituting the noodles with pasta, cooking time will be longer. Please refer to package.) Immediately remove noodles, retaining the liquid, placing in collander and running under cold water to stop the cooking process.

2. Pour 1/4 cup of the liquid into the pan with the “Sauce” from above and cover it again. (Reserve the rmainder of the liquid for used in another soup or recipe.)

3. Heat the oil in a wok or large skillet over medium heat. When a light haze forms above the surface, add the garlic and stir until it just darkens and loses its raw pungency. Add the noodles and toss for 1 to 2 minutes, until they are heated through. Season with the fish sauce and continue stirring to coat them evenly. Remove and mound on large heated platter. Keep warm in oven set to low.


2 hard-cooked eggs, cut into quarters lengthwise 1/2 cup bean sprouts 1/2 cup Chinese snow peas, ends removed The “Noodles” and “Sauce” from above steps 3 green onions, finely chopped 2 lemons, cut lenthwise into 6 wedges

Reserved sausage slices from “Stock” step above

1. Fill a medium-sized saucepan with water and bring to boil over high heat. Place sprouts into steamer basket or sieve and immerse into boiling water for a count of 5. Remove immediately and place in bowl, set aside. Follow the same step for the snow peas, only leave that in the water for a full minute and a half. Set them aside.

2. Take the platter of noodles from the oven and pour the meat sauce over the top evenly. Garnish with vegetable, egg, lemon and sausage slices. Serve immediately.

Tips: Stock may be made much more quickly in a pressure cooker, and also may be made a day before and stored in the refrigerator. The sauce, too, may be prepared beforehand, as well as the veggies for garnish, as long as all are stored in air-tight containers in the fridge.

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  • pilipino soup recipe
  • filipini pancit