Pancit buko
Alternative namespancit butong
Place of originPhilippines
Serving temperatureHot
Main ingredientsYoung coconut meat

Pancit buko (Tagalog "young coconut noodles"; also known as pancit butong in Visayan), is a Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. It is a type of Filipino noodle dish (pancit), even though it does not usually use actual noodles.[1]

The recipes can vary and are often adaptations of other Filipino pancit dishes. It has two main types, a broth version, and a stir-fried (guisado) version. The latter often uses latik and coconut oil derived from coconut cream (kakang gata).[2][3][4][5] Pancit buko is commonly served directly on an opened coconut shell.[6]

The dish originates independently from the Tagalog people (specifically from Quezon and Laguna), and the Visayan people. The Visayan versions of the dish differ from the Tagalog versions in that it sometimes includes wheat noodles.[1]

See also


  1. ^ a b Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
  2. ^ "A Taste of Pancit Buko in UCPB Makati". Backpacking Philippines. Retrieved 5 June 2019.
  3. ^ "Pancit Buko". Panlasang Pinoy Meaty Recipes. Retrieved 5 June 2019.
  4. ^ Villar, Giney. "Pancit Buko Recipe". Retrieved 5 June 2019.
  5. ^ "Buko Pancit". Bitre Sized. Retrieved 5 June 2019.
  6. ^ "5 Serious Eats in Tarlac". Amaia. Retrieved 5 June 2019.