Pancit is not that different from chow mein. They only tweaks are the noodles used and the vinegar put in the sauce. Pancit will have an acidic bite that is not overwhelming and will not be greasy like chow mein. The noodles used are a lot thinner and are usually made of rice flour. The image shown has only one of the variations on the dish, pancit guisado. Variations include pancit malabon, pancit canton, and my favorite pancit palabok. After you’ve tried it, try picking up some lumpia.
When you first taste lumpia, you’ll immediately notice that they are not like other eggrolls. The filling is all meat, no veggies, not noodles, just the pinnacle of perfection. Also, take time to notice the lack of “oriental” flavors such as sesame oil or plum sauce. Simplicity is the key to the lumpia, consisting of only a rice flour wrapper and the seasoned meat filling. These little packages of tastiness can be found by the hundreds at any Filipino party and usually come up first when Americans think Filipino food.
This is enough lumpia to last 3 minutes max at a party, so it usually comes by the truckload
