Pansit Sabaw

Method

1. Simmer chicken in water until tender, skimming early. Lift out, shred, and return bones to the broth for 10 more minutes.
2. Strain the broth and keep hot. Rinse fresh noodles briefly if very salty and drain.
3. Heat oil in a soup pot and sauté garlic and onion. Add pork and cook until lightly browned.
4. Pour in strained broth and season with fish sauce and optional soy. Add carrot and simmer until nearly tender.
5. Add noodles and separate gently. Cook only until chewy and heated through.
6. Return shredded chicken and add cabbage and pechay at the end so they remain bright.
7. Taste the broth after noodles release starch and adjust fish sauce, pepper, or hot water.
8. Serve immediately with spring onions, fried garlic, and calamansi.