Pancit Pusit, also called Pancit Choco en su Tinta, is a Caviteño heritage dish that has recently gained mainstream popularity in restaurants across the Philippines. Its unique flavor comes from the savory richness of adobong pusit (squid cooked in its own ink) combined with vegetables, vermicelli noodles, and surprise bursts of sourness from kamias. This dish is flavorful, silky in texture, and truly unforgettable — a creative twist on pancit that feels both traditional and exciting.
Pansit Pusit Recipe for celebrations!
Ingredients
- Main
- 1 kilo fresh squid cleaned, cut into rings, ink reserved
- 200 g Good Life premium vermicelli sotanghon, soaked until softened
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tbsp vinegar
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 pcs bay leaf
- 1 small carrot julienned
- 1 stalk celery chopped
- 1 cup cabbage shredded
- 1 cup chicken stock
- Slurry 1 tsp cornstarch mixed with 2 tbsp water
- Garnish & Toppings
- Chopped celery leaves kinchay
- Chicharon crushed
- Fresh kamias chopped (for sour bursts)
- Freshly cracked black pepper
How to Cook
Prepare the squid:
In a pan, sauté garlic and onion.
Add squid rings and squid ink.
Season with vinegar, oyster sauce, soy sauce, and bay leaf.
Cook briefly, then set squid aside.
Cook the vegetables and noodles:
In the same pan, add carrots and celery.
Add chicken stock, then stir in Good Life vermicelli noodles until silky.
Mix in cabbage and cook until slightly tender.
Add slurry to thicken the sauce.
Combine everything:
Return the squid to the pan and toss gently with the noodles.
Plate and garnish:
Top with adobong pusit, chopped celery leaves, chicharon, and fresh kamias.
Finish with freshly cracked black pepper.
Pro Tips
Don’t overcook the noodles — keep them silky with just the right bite.
Use fresh squid: skin intact, head whole, and no strong smell.
Adding kamias balances the richness of the squid ink with a bright, sour kick.
Chicharon gives crunch and contrast — don’t skip it if you want the authentic Caviteño feel.
Best Paired With
Calamansi juice or iced tea to balance the richness.
A side of fried lumpia or tokwa’t baboy.
Steamed rice for those who love extra carbs with pancit.
