Tasty Travels: Pancit Habhab, Philippines



Filipino cuisine is known for its extravagant food presentation and oversized servings. Other than that, tourists are encouraged to eat Pinoy food in a slightly different manner. It’s either by using their bare hands or by using banana leaves as a plate that they can truly eat like a local. Aside from enjoying your food with deviance, it’s also environmentally sustainable! If you want to try this experience, you might as well try Pancit Habhab.
Eating Pancit Habhab is part of a huge festivity in Lucban, Quezon in the Philippines for the so-called Pahiyas Festival. The celebration is held every 15th of May to decorate their houses and attract fortune and a good harvest. Their local community and many tourists keep the cultural celebration lively while sharing the Pancit Habhab as a recreational event. Fortunately, this noodle dish is also served along the streets. So the next time you crave it you don’t have to wait for a year.
What sets it apart from other pancit dishes aside from consuming it without utensils? Pancit Habhab’s noodles are made with other ingredients. It is fashioned by using dried flour noodles, popularly known as the Miki Lukban. If you get a taste of it, you’ll notice a pinch of saltiness yet it’s very lowkey that allows other flavors to get the spotlight. Usually, what makes a Pancit Habhab shine is its toppings. Favorite ones include shrimps, split peas, carrots, quail eggs, and pig’s liver.
It’s basically pasta on-the-go! So, grab yours and maybe next time, create your own version.