Pancit Alanganin

Bocaue’s unique Pancit Alanganin: Soupy pancit bihon infused with milk, veggies & chicharon. Defying definition, this flavourful enigma is a must-try in Bulacan! Craving comfort but with a twist? Head to Bocaue for Pancit Alanganin! Bihon meets creamy broth, veggies & chicharon in this unique & delicious dish. Alanganing good? You bet! #FoodieAdventures #HiddenGemsPH #PancitAlanganin

Forget your preconceived notions of pancit. In a small corner of Bulacan, nestled amidst bustling markets and historic churches, a unique noodle dish whispers tales of culinary ingenuity and family ties. This is Pancit Alanganin, a flavourful enigma defying categorization, its broth-soaked strands dancing between a soupy lomi and a stir-fried guisado.

Legend has it Pancit Alanganin was an accidental creation, born from a spilled broth that found its way onto pancit bihon. Whether fact or folklore, the result is a culinary masterpiece, its ambiguity captured in its very name. “Alanganin” in Filipino translates to “uncertain” or “ambiguous,” perfectly reflecting the dish’s playful defiance of convention.

But Pancit Alanganin is more than just a delicious noodle dish. It’s a thread woven through the fabric of Bocaue’s culinary heritage. Stories whisper of Felicidad Esguerra, the matriarch who first brought this soupy pancit to life, and her granddaughter Gemma Cruz, who carries the torch today.

Take a bite and you’ll understand. The familiar spring of pancit bihon mingles with the comforting warmth of pork broth, infused with the gentle sweetness of evaporated milk. Carrots, luffa, and chayote add pops of colour and texture, while chicharon’s salty crunch and the creamy richness of liver complete the symphony of flavors. It’s a dish that defies definition, embracing both the delicate and the hearty, the familiar and the surprising.

And just like its elusive nature, Pancit Alanganin’s significance transcends the plate. It’s a testament to the boundless creativity of Filipino cuisine, where culinary boundaries blur and new Flavors blossom from unexpected encounters. It’s a story of family, passed down through generations, each iteration bearing the unique touch of the cook who brings it to life.

This dish has captured my heart, but my taste buds craved a slightly lighter journey. So, I decided to put my own spin on this flavourful noodle, keeping its essence intact while whispering in a few personal notes. Gone is the pork liempo, replaced by tender chicken pieces that blends well with the pancit bihon and pancit miki strands. The pork broth, while deeply satisfying, was swapped for its lighter cousin, chicken broth.

This is my Pancit Alanganin, a tribute to Bocaue’s culinary spirit with a distinctive touch. It’s an invitation to explore the endless possibilities that simmer within a simple pan, a reminder that food is a canvas for creativity, and every dish holds the potential to become a delicious story waiting to be savoured.

So, gather your ingredients, embrace the spirit of alanganin, and let your own culinary adventure begin. You might just surprise yourself with the magic you create! But, if you find yourself in Bocaue, don’t just order any pancit. Seek out Pancit Alanganin. Let its ambiguity wash over you, savour its playful balance between soup and stir-fry, and experience the unexpected delight of a dish that refuses to be confined to a box. It’s a taste of Bocaue’s soul, a culinary story waiting to be savoured, one flavourful bite at a time.

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Pancit Alanganin

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino


Bocaue’s unique Pancit Alanganin: Soupy pancit bihon infused with milk, veggies & chicharon. Defying definition, this flavourful enigma is a must-try in Bulacan!


Units Scale



  • 250 g chicken breast
  • 200 g chicken liver, sliced
  • 1 cup chicharon, crushed
  • 1 small chayote, sliced (optional)
  • 1 carrot, julienned
  • 1/4 head cabbage, shredded
  • 3 shallots, thinly sliced
  • 2 stalks spring onions, thinly sliced
  • 6 cloves garlic, minced
  • oil


  1. In a pot pour and boil chicken stock, add the chicken breast then cook until tender. Chop and set aside.  Reserve liquid.
  2. In a pan, heat oil. Season chicken liver with salt and freshly ground black pepper, pan fry chicken liver until golden brown on all sides. Turn the heat off, remove chicken liver, slice then set it aside.
  3. Using the same wok add oil, if necessary, then sauté onion and garlic till fragrant. Add boiled chicken breast and stir-fry with 1 tbsp soy sauce.
  4. Pour in broth and remaining soy sauce, add noodles & simmer 3 minutes.
  5. Add sayote (if using), carrot & simmer 3 minutes.
  6. Add cabbage and evaporated milk, then simmer for 2 more minutes.
  7. Season with salt & pepper. Garnish with chicharon and liver, & spring onions. Enjoy!


Use leftover lechon manok as an alternative to precooked chicken for a tastier result.


4 Responses

  1. An interesting dish..would have never thought of pairing bihon and noodles with liver!

  2. Hannah says:

    I’ve certainly never seen pancit like this! You have a knack for uncovering hidden treasures. Yet another new savory treat I’ve got to try veganizing.

  3. A beautiful recipe! I love just about anything that includes chicken livers.

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