Pansit Cabagan is originally from Isabella. It uses a pansit miki which is thinner than the batil-patong. The main ingredients are lechon carahay, itlog ng pugo, mixed vegetables. It goes with a dark broth soup of the cabagan with egg.
The cabagan goes very well with a mix sauce of fresh onions (lots of it), vinegar, toyo and kalamansi. (better be prepared with a chewing gum mint)
We decided to try Natan’s Pancit Cabagan which is just near the airport. We ate lunch here before we flew back to Manila.
Text and Photos by Anton Diaz. Copyright 2008.
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