Pancit Maciang

🍜 Embark on a culinary journey to San Pedro, Laguna, and indulge in the unique flavours of Pancit Maciang! With its savory pancit and sweet banana ketchup, it’s a taste sensation like no other. #PancitMystery #SanPedroSpecial 🇵🇭 Dive into the unique flavours of Pancit Maciang from San Pedro, Laguna. Discover its savory goodness and sweet twist, a culinary masterpiece that has captivated taste buds for generations.

Embark on a culinary adventure to San Pedro, Laguna, and discover the tantalizing flavours of Pancit Maciang. Originating from the iconic Maciang’s Pancitan, this beloved dish boasts a unique blend of savory pancit, over-easy fried egg, and the unexpected sweetness of banana ketchup. Join me as we delve into the rich culinary heritage of this local favourite and recreate its irresistible flavours in our own kitchen.

Nestled in the heart of San Pedro, Maciang’s Pancitan has been delighting locals and visitors alike since the late 1950s. Their specialty, Pancit Maciang, has become synonymous with the pride of San Pedro, thanks to its distinctive flavour profile and unforgettable taste. Featuring a generous serving of moist rice noodles, over-easy fried egg, and a drizzle of banana ketchup, Pancit Maciang offers a culinary experience like no other.

At first glance, Pancit Maciang may seem unconventional with its combination of ingredients. However, one bite is all it takes to understand its allure. The savory pancit, complemented by the sweetness of banana ketchup, creates a harmonious blend of flavours that tantalize the taste buds. Each mouthful is a symphony of textures and tastes, leaving you craving for more.

Founded by Lola Dalmacia in the 1950s, Maciang’s Pancitan has remained a beloved institution in San Pedro, Laguna. Today, it is run by Merlinda Lopez, who continues to uphold the family’s culinary legacy. The recipe for Pancit Maciang, passed down through generations, remains unchanged, ensuring that each serving encapsulates the essence of tradition and heritage.

Whether you’re a local or a visitor to San Pedro, Laguna, a trip to Maciang’s Pancitan is a must. Experience the warmth of Filipino hospitality as you savour the flavours of Pancit Maciang, a dish that has stood the test of time. And if you can’t make the journey, fear not – with a bit of culinary magic, you can recreate the magic of Pancit Maciang in your own kitchen.

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Pancit Maciang

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Dive into the unique flavours of Pancit Maciang from San Pedro, Laguna. Discover its savory goodness and sweet twist, a culinary masterpiece that has captivated taste buds for generations.


Units Scale
  • 200 g bihon noodles
  • 1/4 wedge small Chinese cabbage, thinly sliced
  • 1 pc boneless, skinless chicken breast
  • 8 cloves garlic, minced and chopped
  • 1/2 onion, thinly sliced
  • 1 small carrots, peeled and thinly sliced
  • 3 cups chicken stock
  • 1 tbsp fish sauce
  • 3 tbsp soy sauce
  • oil
  • lemon or lime wedges, to garnish
  • chopped spring onions, to garnish
  • 6 sunny side up eggs
  • banana ketchup


  1. Poach the raw chicken breast in the chicken stock until cooked through. Remove from the stock, shred the meat, and set aside.
  2. In a wok, heat a tablespoon or two of oil over medium-high heat. Sauté minced garlic until aromatic and golden brown.
  3. Add the sliced onion, carrots, and Chinese cabbage. Stir-fry for 3 minutes until the vegetables are tender. Stir in the fish sauce and soy sauce. Transfer the cooked vegetables to a bowl with the shredded chicken and set aside.
  4. In the same wok, pour the chicken stock and bring it to a boil. Reduce the heat to a simmer and add the rice noodles. Allow the noodles to cook in the stock until softened, about 8 minutes. If needed, add more water to ensure the noodles are fully submerged.
  5. Once the noodles are softened, add back the cooked vegetables and chicken to the wok. Increase the heat to medium-high and toss everything together until well combined. Add more oil or soy sauce if desired. Stir-fry for a few more minutes until the noodles are heated through and the flavours have melded together. Noodles should have a bit of sauce, so add water to achieve the right consistency.
  6. Plate the Pancit Maciang and top each serving with a sunny side up egg. Drizzle banana ketchup over the noodles and garnish with lemon or lime wedges and chopped spring onions.


For an authentic rendition of Pancit Maciang, exclude the carrots and Chinese cabbage.



4 Responses

  1. Such a homey and delicious treat! Love that banana ketchup and can’t wait to try it!

  2. What a fascinating combination of flavors. Believe it or not, we keep banana ketchup in our fridge — such a unique flavor. Love how beautiful this is with the egg on top, too.

  3. This looks so good! I brought back banana ketchup from the Caribbean, but I’m out! I’m sure I can get it on Amazon.

  4. I’ve never heard of banana ketchup before. I’ll have to get a bottle on Amazon as this recipe sounds great!

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