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I couldn't resist commenting on this string. I am a first generation Filipino-American and have been assisting or making pancit since I was very young. It has always been an intriguing dish to make and eat, because it's all about interpretation and expression. Like someone had already mentioned, it varies like potato salad recipes do (which by the way, my fiance and I have killer recipes of that too!).

I really break it down to 3 sections: 1) type and style of noodle (rice, flour, bean thread, etc...flat, short, clear and slippery, etc.) - keep in mind that rice noodles (aka bihon) have no fat, but the flour ones (aka canton) are quite high in fat but IMO have much more flavor; 2) choice of meat/vegetables (chicken, pork, shrimp, chinese sausage, etc...cabbage, carrots, ginger, garlic, scallions, snow peas, etc.); and 3) base flavoring (soy, oyster sauce, sesame oil, garlic, onion, etc.).

Before I do anything, I ALWAYS make my own stock and found that this step alone is one of the most critical determining factors in the end product (again, this is my opinion but was what my mom and many Titas would do as well). I found that a well-done chicken stock is my gold standard. Basically, put a 2lb. package of chicken on the bone (I like thighs) in a large pot. Fill with water until it just covers the chicken. Add one roughly chopped onion, a couple roughly chopped carrots, a couple roughly chopped celery, a bay leaf, tablespoon of kosher salt, tablespoon of ground pepper, a couple crushed cloves of garlic, and one chicken bouillon. Bring to a boil, then simmer for 2hrs. After simmering, strain the liquid into a separate container and set aside all the meat (should easily tear off bone to the touch).

Prepare the following stir fry ingredients (obviously can be done while twiddling your thumbs in prior 2hr. segment): couple scallions, one chopped onion, couple cloves of garlic, couple carrots, and a half head of cabbage (I found a great substitute for the carrots and cabbage is a bag of coleslaw). Without burning your hand, shred the chicken from the stock off the bone; use however much you wish for the dish.

I use the same pot for everything so now heat to med-high and use a couple tablespoons of standard vegetable oil. I like to first sweat all the veggies minus the garlic first...after about 2-3 minutes, I'll throw in the garlic (to prevent burning)...after another 2-3 minutes, add the shredded meat....after a couple more minutes, add the love juices; the measurements will really be to your taste however a good baseline is equal parts of soy sauce and oyster sauce (couple tablespoons), and about a tablespoon of sesame oil...you can also funk it up with other flavors but I will keep my preferential flavors secret to me. After this all marries together, it should be close to the consistency of what a chinese mu-shu dish is like (the kind of stir fry that would go well inside scallion pancakes, etc.). Take all this off heat and place in another dish.

Now add back into the same pot, the stock you cooked and turn to med-high heat...you're gonna have to eyeball this however for each standard package of noodles, you'll need about 3-4 cups of liquid (you can always remove liquid). Add your choice of noodles I suggest a mixture of flour and small rice noodles ("singapore" or angel hair style). I found this gives a good balance of flavor, texture, and is considerate of the waistline (what Filipino is considerate of the waistline?!). Basically cook the noodles down for about 6-7 minutes until pretty much 90% all the liquid is absorbed into the noodles, and the noodles are cooked.

Last step! Add back in the stir fry mixture and voilla! It wouldn't be a traditional dish without hard-boiled eggs on top so cut up some slices as well as some scallion to garnish and you're good to go.

Here's the best part about all this, as I mentioned before, there are 3 segments and they can all be tweaked to come up with soooo many recipes and the most important thing is that this is my interpretation based on my upbringing and preferences, etc...take this guideline and as Randy Jackson says, "make it your own, dogg!"

The rule of thumb has always been to tip on the pre-tax amount of the check, although I personally always go higher...the tax on the bill is not the customers fault or obligation.
It becomes a bit more complicated if you include a bottle of wine which can increase your tab dramatically.

The half of me that isn't German is Filipino, and I've eaten probably a quarter-ton of pancit in my life. It's comfort food, yes, but it's mostly celebration food. It's served at every birthday party, holiday dinner, religious feast day, baptism, wedding, potluck--I've been to parties that had four and five platters full of different pancit made by different cooks. Even though it's cheap, easy and quick (not counting the prep time, it comes together in leass than 15 minutes), it's not an everyday food.

burntlumpia is great. He rocks.

The Chinese sausage is just as authentic as the noodles: both came to the Philippines from China. My mom often used sausage and sometimes shrimp, but I like it best with just chicken.

You can use any kind of Asian noodle: Pancit canton, bean thread, rice sticks (bihon), udon, soba--they all work, so if you don't live near an Asian market, you can find one or another of these noodles in any decent grocery store. I like bihon.

I don't use a formal recipe, and I use what I have on hand so it's not always the same. In general: Soak an entire package of bihon in a bowl of hot tap water to soften them. In a Dutch oven, saute a couple (or three or four) cloves of smashed garlic and a chopped onion in a quarter-cup of oil until soft. Add some diced chicken or pork; when it's halfway cooked, stir in a couple of stalks of celery, sliced, and a quarter to a half head of chopped cabbage. Let cook until slightly wilted, then stir in a quarter-cup of soy sauce (preferably Kikkoman) and about a quart of low-sodium chicken stock or water. When it comes to a boil, add the bihon and let cook a couple of minutes until the noodles are tender and most of the broth has been absorbed. If needed, add soy sauce.

My mom didn't use oil. She'd chop four or five pieces of bacon until the fat was rendered, then add the garlic and onion. If you use shrimp, don't overcook it--add it with the noodles. You can add chopped or shredded carrots, green beans, pea pods or other vegetables with the cabbage if desired. Also, you can garnish with lemon wedges, sliced green onions and slices of hard-boiled egg. You can play around with everything except the garlic, onion and Kikkoman.

You must have been looking at my friend Katie's post she put up last night. It did look delicious. Afterward I went to read about pancit and am curious about how many others make it, what makes it "authentic" etc. Would love to hear from another reader who knows more than I do!

I used to be a reeeally good tipper. 20%, maybe more, after tax. I waited tables at a diner for about 8 months.. I learned a lot about what goes into waiting tables (I understand it's a different ballgame in fine dining) and since then, I have been tipping less. Times are hard, and if your service is anything less than excellent, you are getting a less than excellent tip.

It has gotten to the point where I don't even go out to dinner anymore. The last few times I have gone out, the service has been so abysmal I couldn't even believe it. I would have thought that with the economy doing what it is, servers would kick up their game a little, but it seems like they just don't give a crap about you and your dinner. So I don't give a crap about what bills they need to pay.

I always think about this episode of Third Rock From The Sun, where John Lithgow goes out to dinner and doesn't understand tipping, so he puts a pile of money in the middle of the table and says to the waitress, "this represents your possible tip. everytime you do something that doesn't please me, I take out a dollar." That is basically how I operate.

pre-tax

20% on the post-tax amount...service has to be reeeeally bad for me to tip less.

I tip 20% pre tax. Always.

honestly, its whichever is easier to do the math or get a round number.

We have 10.25% tax here! I always tip on the post tax amount because it's easier to just look at the total and calculate it from there.

Pre-tax always and if the service is amazing the tip will follow suit.

I've never thought of it before now, but I tip after tax.