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What is truly fascinating about Filipino cuisine is how we can take a wide assemblage of ingredients and turn it into something remarkable. Simply rummaging through your pantry and using all the fresh vegetables you’re worried about spoiling can result in a delicious, lively dish you and your loved ones will surely enjoy. Filipino dishes can make even the most ordinary of occasions feel special, with the humblest and easiest to find ingredients. A perfect example of this would be none other than the festive, fantastic pancit! It is true that this dish comes in many different variations. But it is this sotanghon guisado that’s one of the easiest to fall in love with. Read on, and you’ll find out exactly why!
Oodles of noodles and a variety of vegetables, plus tender and tasty pork slices — the appeal of sotanghon guisado is like no other. This party pleaser dish will satisfy anyone, young and old, with its hearty and healthy components. Sweet, savory, and umami, sotanghon guisado has a taste you and your friends will absolutely love!
How does sotanghon guisado differ from other pancit dishes?
Pancit has been a staple for many Filipino gatherings since Chinese immigrants introduced it to us way back when. Because of its long and rich history, it should come as no surprise that there have been many renditions of this dish, across time and the different regions that make it. This is why there’s truly a pancit for everyone — depending on what kind of proteins, vegetables, and even noodles you like in this satisfying meal. Every pancit variation is uniquely delicious; it’s up to you to decide what way it is you’re craving.
So how does sotanghon guisado fare against other equally popular pancit dishes? Here are other kinds of pancit that you’ve definitely heard of before, and maybe love just as much:
With a bright and vibrant look, pancit palabok is certainly a dish that’s hard to ignore! A mix of annatto powder and other ingredients is what gives your palabok its unmistakably recognizable appearance. The bihon noodles used in this dish are slightly thinner than that of your sotanghon guisado. They can also come off more opaque as compared to the slightly transparent vibe of vermicelli. Furthermore, the sauce in a pancit palabok is often thicker considering the presence of flour, shrimp bouillon, and other components. The difference in toppings is also noted; while sotanghon guisado is a healthier option with a wider assortment of veggies, palabok leans into protein like pork belly, shrimp, and even chicharon and hard boiled eggs.
Bam-i, or Pancit Bisaya, is a Cebuano classic. For those who have trouble choosing their noodles, this recipe saves you the trouble. Incorporating both canton noodles and sotanghon results in a dish that gives you a wide variety of both texture and flavors. The satisfying amount of shrimp, sausage, pork and chicken in this dish will ensure that you’re full to the brim. And just like sotanghon guisado, you can either make this pancit as saucy as you want or a dry and tasty stir fry!
But bam-i is not the only pancit where you can get your seafood fill! Another contender for most popular pancit is the ever lovable Pancit Malabon. Its namesake city is quite close to the Navotas Fish Port Complex, which would explain the amount of seafood you add to these noodles. Indeed, squid, shrimp, and even oysters make an appearance in this party favorite. And with a combo of shrimp cubes, fish sauce, and chicharon for your sauce, you can bet it has everything a great pancit has to offer!
How to cook sotanghon guisado
To start making your sotanghon guisado, we begin with the preliminaries. Take 300 grams of vermicelli noodles and soak them for about 10 to 12 minutes. Meanwhile, in a pan, heat some cooking oil and brown some garlic before setting aside. To make the annatto oil, take your annatto seed and add them in the pan with the garlic infused oil. Stir until your oil becomes orange in hue; this should only take about 10 seconds. When you’re happy with the color, remove your seeds and discard.
Now that you have your annatto oil, you can add your pork slices and sauté them until you get a nice brown color. Reduce the oil until you have around three tablespoons left, then sauté your onions. Once they soften, take your carrots and cook for one minute. Your soy sauce and half a cup of water go in next as you bring your mixture to a boil.
Add your Knorr Shrimp, alongside your cabbage, snow peas, and bell pepper. Stir and cook for two minutes before tossing your vermicelli noodles into the pan. Toss your ingredients together, blending them all well as you add green onions and season with fish sauce and black pepper. Your toasted garlic is the cherry on top to finish this delectable, delightful dish.
Getting hungry? Worry no further! You can now transfer your sotanghon guisado to a serving plate, and share and enjoy it with your loved ones!
Enjoy this tasty, festive meal and let us know what you think in the comments below!
- 6 ounces pork shoulder sliced
- 1 Knorr Shrimp Cube
- 300 grams vermicelli (note 1)
- ½ head cabbage (note 2)
- 1 carrot (note 3)
- 1 red bell pepper (note 4)
- 1 bunch green onion (note 5)
- 3 ounces snow peas
- 1 onion chopped
- 8 cloves garlic crushed
- 2 teaspoons annatto seeds
- ¼ cup soy sauce
- 1 cup water
- ¼ cup cooking oil
- Fish sauce and ground black pepper to taste
- Soak sotanghon in water for 10 to 12 minutes.
- Heat cooking oil in a pan. Add the crushed garlic. Continue cooking until the garlic browns. Remove the garlic. Set aside.
- Make the annatto oil by adding annatto seeds into the pan with the garlic infused oil. Stir until the oil turns orange in color (around 10 seconds). Remove the seeds and discard.
- Saute the pork using the garlic infused annatto oil until it browns.
- Reduce the oil by removing part of it until around 3 tablespoons are left. Continue cooking by sautéing the onion until it softens.
- Add carrots. Cook for 1 minute and then add soy sauce and ½ cup water. Let boil.
- Add Knorr Shrimp Cube, cabbage, snow peas, and bell pepper. Stir and cook for 2 minutes.
- Put the sotanghon into the pan. Gently toss until all the ingredients are well blended.
- Add remaining water. Cover and continue cooking in low heat for 3 minutes.
- Add green onions and season with fish sauce and ground black pepper.
- Sprinkle the toasted garlic on top.
- Transfer to a serving plate. Serve. Share and enjoy!
- These are vermicelli rice noodles, which are known as sotanghon in the Philippines.
- You can cut the hard part of the cabbage (assuming that you peeled the leaved like what I did in the video) and saute it in the beginning along with the onion and garlic to soften it quickly. As for the cabbage, slice it small pieces.
- Carrots are usually Julienned (sliced into matchstick pieces) for this recipe. You can do it on your own or buy pre-sliced carrots for convenience.
- Bell peppers are optional ingredients. However, I find my pancit to be more pleasant with it.
- Green onions are optional. Chop it into small pieces or cut it in 1-inch length, both works well.