Nory’s Restaurant (Bocaue, Bulacan): The Origin of Pancit Alanganin, the Pancit with Patola (Sponge Gourd) and Evaporated Milk?
Pancit is a Filipino stir-fried noodle dish. It is usually served in Filipino eateries and restaurants, during family occasions, and and even corporate gatherings. It has regional varieties, and is usually named after the kind of noodles used (Bihon or Canton) or the place of its origin (e.g. Cabagan or Malabon).
In this article, I’ll be featuring a restaurant that invented Pancit Alanganin—Nory’s Restaurant.
[Nory’s Restaurant]
Founded in 1936, Nory’s Restaurant is an institution in Bocaue, Bulacan, the province directly north of Metro Manila. They serve different kinds pancit.
[Inside Nory’s Restaurant]
[The Menu of Nory’s Restaurant]
Their bestseller is pancit alanganin. But why is it called that way? “Alanganin” can be translated to English as “uncertain” or “unsure”. Pancit alanganin is in between dry noodles and mami (noodle soup). Thus, the name.
[Pancit Alanganin (PHP70)]
So how do I find Nory’s pancit alanganin? It has two kinds of noodles (I believe it’s miki or egg noodles, and bihon or rice noodles). It’s mixed with carrots, cabbage, chayote, and…drumroll…patola or sponge gourd. Then it’s topped with chicharon (deep-fried pork rinds), pig liver, and shredded egg omelette.
[Pancit Alanganin’s Two Kinds of Noodles]
The broth is creamy that it’s almost milky, probably due to the…another drumroll…evaporated milk. Yes, you read that right. It’s my first time to eat a pancit with milk in it!
It’s a bit salty for me. But it’s countered by a sprinkle of calamansi.
We also tried their Pancit Palabok, which is typically made composed of thin rice noodles smothered with an orange pork and shrimp sauce. But Nory’s Restaurant uses thick and chewy noodles instead.
[Pancit Palabok (PHP70)]
Their palabok also has bean sprouts and crushed chicharon that add crunch. There are also bits of potatoes and what I think is celery (let me know if I’m wrong).
Another noodle dish we tried is Pancit Canton. Albeit on the salty side, it has a creamy and tasty broth.
[Pancit Canton (PHP70)]
We also had their Tokwa’t Baboy (literally “tofu and pork”). It’s composed of soft-boiled pork, sweet and crisp white onions, and a sweet and vinegary sauce.
[Tokwa’t Baboy (PHP55)]
Nory’s Restaurant also offers traditional snacks. One is Aparon, which is made with ostia (communion wafer) trimmings and caramel.
[Aparon (PHP20)]
Nory’s Restaurant makes good pancit. Although their pancit palabok and pancit canton are not the best I’ve had, their versions are certainly one of the better ones. But their pancit alanganin is truly unique;
it’s like eating sopas (chicken macaroni soup with evaporated milk) but with pancit noodles. I recommend Nory’s Restaurant to you!
Nory’s Restaurant
Address: 16 T. Sandico St., Sulucan, Bocaue, Bulacan, Philippines | Operating Hours: Daily, 7AM-8PM | Contact No.: (044) 692-1487 | Facebook