Pancit Luglug
A rich noodle dish smothered in savory shrimp sauce and topped with various delicious garnishes, Pancit Luglug is a Filipino comfort food that's perfect for any occasion.
Servings: 4 servings
Calories: 550kcal
Ingredients
Noodles and Base
- 200 grams thick rice noodles (bihon luglug) Soaked in hot water for 10-15 minutes before boiling.
Shrimp Sauce
- 1 cup shrimp heads and shells For making the broth.
- 2 cloves garlic Minced.
- 1 medium onion Chopped.
- 1 tablespoon achuete (annatto) For color.
- 1 tablespoon cornstarch For thickening the sauce.
- 1 tablespoon shrimp paste For seasoning.
- 1 tablespoon fish sauce For seasoning.
- 1/2 cup pre-cooked ground pork Optional for extra filling.
Toppings
- 1 cup chopped cooked shrimp For garnish.
- 1/2 cup crushed chicharrón or bagnet For crunch.
- 4 pieces hard-boiled eggs Sliced.
- 1/4 cup minced green onions For color and flavor.
- optional tinapa flakes (smoked fish) Optional topping.
- to taste calamansi For refreshing zing.
- to taste fresh garlic bits For a punchy bite.
Instructions
Preparation
- Soak thick rice noodles in hot water for 10-15 minutes.
- After soaking, boil noodles for a few minutes until tender but not falling apart.
- Drain the noodles and run them under cold water for 30 seconds to stop the cooking process.
Cooking Shrimp Sauce
- In a pot, boil shrimp heads and shells with minced garlic and chopped onion until the broth turns reddish gold.
- Remove the solids and thicken the broth by mixing in achuete, cornstarch, and ground pork if using.
- Season the sauce with shrimp paste and fish sauce until it coats a spoon.
Assembly
- Ladle heaps of shrimp sauce over the prepared noodles.
- Add generous amounts of all toppings according to your preference.
- Serve immediately while hot to enjoy the full flavor.
Notes
To avoid sad, soggy noodles the next day, store noodles, sauce, and toppings separately. Optional flavor variations include skipping shrimp for a vegetarian option using mushroom broth or adding leftover lechon or chicken. Enjoy!