Pancit Molo

PANCIT MOLO

Pancit Molo is a dish I grew up eating for New Year growing up. It’s part of our Chinese heritage in the Philippines. It’s origins are from the district of Molo in Ilo Ilo City where there was a predominantly Chinese population. It really is the Filipino version of Wonton Soup. What makes it distinct is probably the use of fish sauce and also fried garlic as toppings which is often found in many of the Chinese influenced Filipino dishes — think Arroz Caldo, Batchoy, etc.

I remember my Lola making this for us when we came over for New Year’s Day lunch and when we moved to the US, this tradition was continued by my mom and dad. When I got older, this was such a comfort on New Years Day because it was a warm and soothing soup that was the best antidote to a hangover from New Years Eve. There was always a pot of broth going and we would all make our own bowls and customize it with our own toppings.

When I later moved far away from home, this is a tradition I started to pick up for myself and my partner, Brandon. It was a way for us to feel close to family during the holidays. In the Philippines, we celebrate both the Calendar New Year and the Lunar New Year so there is double the opportunity to have Pancit Molo. The latter most likely depending on your family ancestry having Chinese origins. I grew up also eating Tikoy (Nian Gao), a yummy glutinous rice cake that is both sweet and savory because we dip the slice in an eggwash and pan fry it for a crispy outer texture. We love having that with tea for merienda during this time of year. We also always have Pancit as noodles always signify long life.

I am sharing my version of Pancit Molo hoping it resonates with you this Lunar New Year, let me know what you think and also what your family does to celebrate the New Year.

❤️Tricia