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Bon Appétit

Pancit Sotanghon

4.8

(4)

Pancit Sotanghon on table with a drink and lemons placed above it
Photograph by Tracy Nguyen

A quick-cooking, one-pan, comforting Filipino dish, this pancit sotanghon from chef Lord Maynard Llera at Kuya Lord in Los Angeles—one of our Best New Restaurants of 2023—features a brothy base that tastes like it requires hours of simmering to build. Instead, it relies on a few powerful pantry items: soy sauce, fish sauce, and ultra-savory Maggi Savor liquid seasoning. At Kuya Lord, Llera uses vermicelli noodles in his pancit sotanghon rather than glass noodles, and offers diners the option to add a luxe topping to the already fully loaded dish: lechon kawali (twice-cooked pork belly), prawns, or both.

If you have a leftover cooked chicken breast from another recipe sitting in your refrigerator, these noodles make a great place to use it up. Alternatively, you can poach, roast, or pan-sear a piece especially for this dish—or shred part of a store-bought rotisserie chicken.

What you’ll need

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