What sort of pancit? Canton (sauteed wheat or egg noodles)? Bihon (sauteed thin rice noodles)? Sotanghon (bean thread noodles)? Molo(wontons in soup)? Malabon (thick rice noodles with seafood-based sauce)? Palabok (thin rice noodles with a similar seafood-based sauce)? And there are more. . .
But since you have a craving, maybe this basic quideline will do for now. It's applicable to Bihon or Sotanghon, and can be adapted to other noodles, e.g., fresh egg noodles. Measurements are very approximate (I never measure with dishes like this); feel free to adjust to your preference.
Soak a big package (about the size of a football) of rice noodles/bean threads in tepid water for at least 20 minutes. Drain.
1 medium onion, sliced
2-3 tablespoons crushed garlic
8 quarter-sized slices fresh ginger
1/4 lb. pork, sliced into strips
1/4 lb. chicken meat, sliced into strips
1/2 lb. raw shrimp, shelled
1/2 small cabbage or napa cabbage, shredded
salt, pepper to taste
fish-sauce (Thai, Vietnamese, or Philippine--they're similar) to taste
enough water or chicken broth to keep the noodles moist while cooking
fresh young garlic bulbs, finely sliced
fresh garlic or yellow chives
2-3 tablespoons dried shrimp, soaked, sauteed with the veg
crisp fried sliced shallots for sprinkling just before serving
lemon wedges or calamansi, served on the side along with more fish sauce.
Saute the garlic, onion, and ginger in vegetable oil (or pork fat, if you prefer). Throw in the pork and chicken. Add the shrimp, so that they all cook together, but just barely. Season with salt, pepper, and fish sauce. Add the shredded vegetable (including the optional ones) and saute briefly. Put in the noodles, and around a cup of water or broth. Mix well and continue cooking until noodles are done, adding more liquid and seasoning as necessary.
I personally like to use the celery, cut on a bias, and shredded chicken thigh meat. I use pork belly, rendering the fat, then adding my aromatics and mirepoix, cooking till translucent. The veg should "let" out their water content so there shouldn't be need for extra water or broth to be added once th noodles are in.
I like Filipino patis cause there is no sugar added.
Add shrimp and shredded cabbage at the end, cover with heat very low (or off) to just cook shrimp through and wilt cabbage.
And I like lots of black pepper.
I woke up last night thinking, "There's still something missing in that pancit recipe I posted." Then I remembered:
mushrooms--finely sliced shiitakes and/or black wood-ear fungus
cilantro leaves--for garnish and additional flavor
And Veggietales is right, some celery, preferably the Chinese type. (DH abhors celery, so I'm afraid I've been leaving it out for years, though it does add a refreshing herbal flavor to the pancit.)
I opened this thread thinking 'What the heck is pancit?!?'
Much to my surprise it's very similar to the "Ponsit" my midwestern mom use to make us. She apparently learned it from an Army wife when we lived in Baltimore.
Their rendition of "Ponsit" is still my favorit birthday dinner :)
Thanks for taking me back!!