| Alternative names | pancit butong |
|---|---|
| Course | Soup |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Young coconut meat |
Pancit buko (Tagalog "young coconut noodles"; also known as pancit butong in Visayan), is a Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. It is a type of Filipino noodle dish (pancit), even though it does not usually use actual noodles.[1]
The recipes can vary and are often adaptations of other Filipino pancit dishes. It has two main types, a broth version, and a stir-fried (guisado) version. The latter often uses latik and coconut oil derived from coconut cream (kakang gata).[2][3][4][5] Pancit buko is commonly served directly on an opened coconut shell.[6]
The dish originates independently from the Tagalog people (specifically from Quezon and Laguna), and the Visayan people. The Visayan versions of the dish differ from the Tagalog versions in that it sometimes includes wheat noodles.[1]
See also[edit]
References[edit]
- ^ a b Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
- ^ "A Taste of Pancit Buko in UCPB Makati". Backpacking Philippines. Retrieved June 5, 2019.
- ^ "Pancit Buko". Panlasang Pinoy Meaty Recipes. Retrieved June 5, 2019.
- ^ Villar, Giney. "Pancit Buko Recipe". Yummy.ph. Retrieved June 5, 2019.
- ^ "Buko Pancit". Bitre Sized. Retrieved June 5, 2019.
- ^ "5 Serious Eats in Tarlac". Amaia. Retrieved June 5, 2019.
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