Pancit canton noodles with Parmigiano Reggiano - Philippines

Andres - Salse dal Sud est Asiatico

  • Difficoltà


  • Stagionatura

    24 months

  • 350 g pancit canton (type of Philippine noodles)
  • 1/2 cup of pork, cut into strips
  • 1/2 cup of shrimps
  • 1/2 cup of chicken breast cut into strips
  • 3 slices of Portuguese chorizo
  • 3 cloves of garlic (crushed)
  • 1 medium onion (sliced)
  • 1 medium carrot cut into strips
  • 1 cup snow peas
  • 1/2 cup of parsley (chopped)
  • 1 cup cabbage cut into strips
  • 1 cup of peas
  • 3 cups of pork stock
  • 2 tbsp oyster sauce
  • 1/2 tbsp of patis (fish sauce)
  • 3-4 tbsp of soy sauce
  • 2 tbsp of palm oil
  • some calamansi (alternatively, mandarins or kumquat)
  • salt and pepper to taste

Cut all the vegetables into strips and toss in a wok. In another wok, heat the oil and fry the onion with the previously crushed garlic, then add the pork cut into strips. Allow to soften then add the chorizo, chicken in strips, oyster sauce and patis. Cook for a few minutes. Combine the shrimp, chopped parsley and soy sauce. Blend with the stock, add the pancit and cook like risotto, adding a littlestock at a time. When it's almost cooked through, add the sautéed vegetables and salt and pepper to taste. Transfer everything to a serving platter and drizzle with the calamansi juice and grated Parmigiano Reggiano.


This recipe aims to be a marriage between two distant cultures that converge in a love of pasta. The recipe here, enriched with a sprinkling of Parmigiano Reggiano to recall Italian tagliatelle, represents a traditional Filipino recipe that is often consumed there, even as a snack. The "pancit canton" has been influenced by Chinese noodles. The Filipino cuisine is a mix of culture  In the Filipino "pancit canton" we have Portuguese chorizo, Chinese noodles, Filipino calamansi, the Far East fish saws and palm oil. This  recipe represents an extraordinary pasta dish where Italian and Asian flavours meet.
Salse dal Sud est Asiatico