TOPICS: ‘Bacolod’

Pancit Efuven a la Marketman

28 Apr, 2009

We had a wonderful version of this dish at Pendy’s in Bacolod. It was lighter and less rich (sum-ul is the Visayan term I would use), with just enough chopped bits of liver and vegetables. The noodles seemed to cooked just enough, oddly “al dente” in texture, I thought, particularly in comparison…

 

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