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Pancit sotanghon

Whether made into a pancit style (dry) or into a soupy dish, sotanghon will always be "tops" for me. The versatility of this glass like noodles plus its "strength" compared to others makes it easier to prepare more than the usual noodle dish.But this is just the usual sotanghon recipe of mixed vegetables and chicken but what makes this special is, of course, the brand, Marca Pato. It's a local brand, made in Iloilo City, but it's way better than even those imported ones and it is more expensive despite being produced locally. It has been proven and tasted here at home that when we will prepare any sotanghon dish, it's alway Marca Pato or none at all.

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