odong


My pancit odong collection.
odong - (o-dóng; Cebuano, Boholano, and Waray noodle) [n.] Visayan stick noodle.
Sticks of uncooked odong noodles are dry and stiff like raw spaghetti noodle but would break easily when bent.

This Visayan spaghetti-like stick noodles is one of the old-time favorites in the Visayas and Mindanao. It is basically made with wheat flour, salt, water, and food color. Some are flavored with seasonings or with chicken eggs.

It is often cooked into a saucy dish with flaked meat of canned sardines, preferably the tomato paste flavored.


My PANCIT ODONG collection. Some are from Tagum, Davao del Norte; Davao City, and some from Barra, Opol, Misamis Oriental.
Odong is commonly sold in small pack of a dozen (12) sticks, or a little more. Two packs are quite enough to serve one person. When boiled, the sticks will expand  and thicken the remaining soup into a delectable sauce.

Usual seasoning spices used are ahos (garlic), sibuyas bombay (red or purple onion), and luy-a (ginger). They are sliced into pieces, and sliced garlic and ginger are pounded lightly then sautéed at the start of cooking.

Cups of water are added to make the soup and boiled with the tomato red sauce of canned sardines. Canned sardines is casually called by Visayans as tinapa or nilatang sardinas. Do not confuse Visayan tinapa with the Tagalog tinapa, which is smoked fish. Smoked fish in Visayas is called tinap-an or tinap-anan. Though smoked fish can also be a good substitute to canned sardines in pancit odong

Adding one or a combination of leafy vegetables is optional. Most common leafy vegetable used are: repolyo (cabbage),  kalamunggay (moringa leaves), and alugbati (malabar nightshade). You can also use any other leafy vegetables available in the garden or the market. Other vegetables like kalabasa (squash), sayote (mirliton), or batong (string beans) can also be added in pancit odong.  

Added last are flaked meat of sardines, pounded or freshly ground black pepper and salt to suit the taste.

Sinardinasan pancit odong with freshly plucked ashitaba leaves and red chilies. Just take note here that after I took this photo, we covered the dish for a while to let the remaining heat of the freshly cooked pancit odong cook the leaves before we dine it.

Some would also add beaten chicken egg towards the end of cooking.

Chopped sibuyas dahon (spring onion) and bits of browned roasted-garlic can be used to garnish a serving of pancit odong, or use your creativity on how to garnish one using other ingredients like this pancit odong we have for lunch with ashitaba leaves and sili (spicy hot red chili).

Pancit odong. In Visayas, sinardinasan means "with sardines."


For more about Pinoy foods, see also my OPEN & FREE food dictionary.


A wealth of information about Pinoy foods, etymology, history, nutrition, how to cook it, culinary tips, how it is served and eaten,  how it is called in other dialects, and more...

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