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Pancit buko (Tagalog for “young coconut noodles”, also known as pancit butong in Visayan) is a Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. It is a type of Filipino noodle dish (pancit), even though it usually does not include traditional noodles.[1]

Recipes vary and often adapt other Filipino pancit dishes. It has two main types: a broth version and a stir-fried (guisado) version. The stir-fried version often uses latik and coconut oil derived from coconut cream (kakang gata).[2][3][4][5] Pancit buko is commonly served directly in an opened coconut shell.[6]

The dish originates independently from both the Tagalog people, specifically from Quezon and Laguna, and the Visayan people. Visayan versions sometimes include wheat noodles, distinguishing them from the Tagalog versions.[1]

See also

References

  1. ^ a b Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
  2. ^ “A Taste of Pancit Buko in UCPB Makati”. Backpacking Philippines. Retrieved June 5, 2019.
  3. ^ “Pancit Buko”. Panlasang Pinoy Meaty Recipes. February 23, 2017. Retrieved June 5, 2019.
  4. ^ Villar, Giney. “Pancit Buko Recipe”. Yummy.ph. Retrieved June 5, 2019.
  5. ^ “Buko Pancit”. Bitre Sized. April 23, 2018. Retrieved June 5, 2019.
  6. ^ “5 Serious Eats in Tarlac”. Amaia. Retrieved June 5, 2019.