Pancit Luglug

Preparation info
  • Serves

    4 to 6

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This is the most universally loved merienda item for Filipinos wherever they may be. The term luglug is Tagalog for immersing anything in water. It describes the process of cooking the rice noodles in boiling water in a sieve or strainer, allowing the cook to accurately gauge whether the noodles are done. This dish is oftentimes called pancit palabok, which refers to the shrimp juice–achuete sauce that is spread on top of the steaming hot noodles before it is garnished.