If ever there is a most neutral dish category in the Filipino menu, I believe it should be the pancit. It is served in every occasion (birthdays, weddings, binyags, burials, fiestas, blowouts, what-you-have), it is very flexible (vegetarian or peppered with different meats, dried or soupy, boiled or fired/sautéed, hot or cold), goes well with almost anything, and familiar with almost every Filipino. It is the only dish I know that can transcend regional identities and represent the Filipino nation as a whole. For this matter, it should be the national dish.
Pancit was brought to the
The Best Pancit in San Jose City
In our part of the world, the best pancit bihon (read: guisado) is served by Dacoco’s Panciteria located in Curamen Subdivision, Sibut,
. It is freshly cooked with the sauce (sabaw) dripping with every spoonful, garnished with the usual repolyo and carrots, blended with a mixed sahog of meatballs-quail eggs-pork bits, and spiked with a head of sliced calamansi. A plateful costs P30.00 and the busog/fullness is guaranteed to last until the next other meal. On nearby San Jose City Del Pilar Street is arguably the best version of the lomi in Nueva Ecija at Donna’s Foodhaus and Restaurant. It was our favorite panciteria before Dacoco’s. We stopped going there when the owner started serving other things (beer and women) aside from the regular fare.
NOTE: Pancit photos taken by my Sony Ericsson K7001 mobile phone camera.