Originally from the Manila coastal town of Malabon in the Philippines, pancit Malabon is a kind of pancit or a dish of rice noodles topped with rich sunset-colored sauce and a mixture of seafoods like oysters, shrimps and squids that are caught in the Malabon area. The sauce is actually made from patis or fish sauce and bagoong or shrimp paste. Pancit Malabon is served with its signature hard-boiled duck eggs – again, a local specialty of the people from Malabon.
Sotanghon is the term in Filipino for Chinese vermicelli. It is thin and transparent. Compared to other noodles, sotanghon is more slippery and smoother in texture when cooked. It can also be used for cooking spring rolls (lumpia) and pancit, a dish similar to chow mien. Sotanghon soup is a popular Filipino soup dish usually taken as snacks. It is commonly served in office canteens, school canteens and carenderias.