Pancit Buco

September 16th, 2014

I love pansit or pancit too 😉

Last week, this pancit craving was answered by a recipe I haven’t tried before: Pancit Buco Oh, recipe, how do I spell you? Let me count the ways: Pansit Buko, Pansit Buco, Pancit Buko or Pancit Buco.

The recipe is very easy though it takes a bit of time to cut the vegetables. Below is a recipe that is good for 3-4 people:


1. 1/4 kilo of Baguio beans, sliced thinly
2. 2 – 3 pieces of julienned carrots
3. 1 red bell pepper, sliced thinly
4. 1 whole chicken breast, boiled in paprika, salt and pepper (you can opt to just use S&P), sliced thinly and with broth set aside
5. 1 small onion sliced thinly
6. 6 pcs of native garlic, crushed and sliced
7. 2 cups coconut strips (ask the vendor to give you a coconut with MALA-KANIN coconut meat)

You can opt to add other vegetables like chayote and snow pea, it’s all up to you. I just used whatever I still had in the fridge.


1. Boil the chicken breast with salt and pepper. Scoop out the frothy part. Once the chicken has been cooled, slice thinly. Put the chicken broth in another container.
2. Add a little of the broth to the pot you will use to cook, enough to submerge the onions and garlic. Saute the onion and garlic with the small amount of broth.
3. Once these are tender, put the sliced chicken.
4. Add the broth but see to it that you don’t put everything in the pot because you don’t want your pancit swimming in sauce.
5. Season with a little salt and pepper, and soy sauce or oyster sauce, about 2T. Once the broth boils, put in the vegetables and cook for 2 – 3 minutes and make sure you do not overcook the vegetables.
6. Once the vegetables are a bit tender, add a little cornstarch to thicken the sauce.
7. Add the coconut strips and cook for a minute or two.

Serve warm.