Why Your Pancit Is Pale and Oily (The Broth Trick Every Lola Uses)

Tita Lorna shares the secrets to making authentic Pancit Bihon, a Filipino noodle dish symbolizing long life. The core lesson is that noodles should be cooked directly in a seasoned broth rather than boiled in water, ensuring flavor is absorbed throughout. She emphasizes cultural traditions, proper ingredient selection, and a specific cooking order to avoid sogginess.