Pancit Goto

Today is my daughter’s 23rd birthday. The little girl in tutus is now a self-sufficient young adult in-charge of her destiny. She received her Bachelor’s degree in Nursing last June, passed her RN licensure last December and now works as a registered nurse case manager in a hospice care company. I have to say, she has become a smarter, kinder and better version of her mother. Seeing her as this independent and headstrong woman at the brink of her own adventure, a quote I read somewhere comes to mind.

“By the time a woman realizes her mother is right, she already has a daughter who thinks she is wrong.”

Growing up, my mother was overly strict with what I was allowed to do. I wasn’t allowed to play outside the house, eat food from street vendors, ride a bike or any of  the normal activities you would expect from a regular kid. You see, I was a sickly child born with a congenital heart disease. Since I was in and out of hospitals the first years of my life and had an open heart surgery at age seven, my mother was assiduous in her attentions. Much to her exasperation, I might have been frail in health but I was obstinate in spirit. I always found a way to break her rules. I remember how every afternoon I would sneak from the yaya and out of the house to eat pancit goto at our neighborhood karinderya. I would sit on one of the wooden benches, flood my bowl of congee and noodles with spicy vinegar and delight in each spoonful like it was the best thing I’ve eaten in my whole young life. Looking back now, there was nothing really special about that pancit goto I loved as a child. It was actually poorly prepared and most likely unsanitary but the fact that it was forbidden just made it the sweeter. You know how it is, to be a kid, to be a silly little kid. To rebel without a clue.

Pancit Goto

Pancit Goto is a combination of two Filipino favorites: noodles served over congee. This dish is perfect for family celebrations like birthdays.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course: Main Entree
 Cuisine: Filipino
 Keyword: Pancit Goto
 Calories: 383kcal

Ingredients

For the Goto

  • 1 tablespoon oil
  • 1 small onion peeled and sliced thinly
  • 3 cloves garlic peeled and minced
  • 4 tablespoons fresh ginger peeled and minced
  • 1 cup rice uncooked
  • 6 to 7 cups water
  • 3 chicken bouillon cubes
  • salt and pepper to taste

For the Pancit

  • 4 to 5 cups chicken broth
  • ¼ cup soy sauce
  • bihon noodles 8 oz. package
  • 1 tablespoon oil
  • 1 onion peeled and sliced thinly
  • 2 to 3 cloves garlic peeled and minced
  • 2 large carrot peeled and julienned
  • 1 small cabbage shredded
  • salt and pepper to taste

For the Spiced Vinegar

  • 1 cup white vinegar
  • 3 to 4 cloves garlic peeled and minced
  • ½ onion peeled and finely chopped
  • 2 to 3 Thai chili peppers chopped
  •  tsp freshly-ground pepper
  • ¼ tsp salt

Instructions

For the Goto

  • In a pot over medium heat, heat oil. Add onions, garlic and ginger. Cook, stirring regularly, until limp and aromatic. Add rice and cook, stirring regularly, until rice starts to lightly brown. Add water and bring to a boil, skimming scum that floats to surface. Add bouillon cubes and stir to dissolve. Cover pot and lower heat to simmer, stirring occasionally, until the rice has softened and the congee has thickened to desired consistency. Season with salt and pepper to taste.

For the Pancit

  • In a large pot over medium heat, combine chicken broth and soy sauce and bring to a boil. Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until strands are softened. Drain noodles and reserve about 1-1/2 to 2 cups liquid.
  • In a pan over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp and aromatic. Add carrots and celery and cook for about 30 seconds. Add cabbage. Continue to cook until vegetables are tender yet crisp. Season with salt and pepper to taste.
  • Add noodles. Add reserved liquid in ½ cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite and liquid is absorbed. Season with salt and pepper to taste.

For the Spiced Vinegar

  • In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper and salt.
  • In serving bowls, ladle goto and top with pancit. Drizzle with spiced vinegar and stir to combine. Serve hot.

Nutrition

Calories: 383kcal | Carbohydrates: 65g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2621mg | Potassium: 912mg | Fiber: 9g | Sugar: 13g | Vitamin A: 5335IU | Vitamin C: 112mg | Calcium: 178mg | Iron: 2mg

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