Pancit Molo

This Pancit Molo is the soup that gives instant comfort. I think it's one of those underrated Filipino soups out there along with arroz caldo. The wontons are the star here, not the broth. And what makes this Filipino is the fried garlic as a topping (which is a must!)

If you love comforting Filipino dishes like this one, try my Ginataang Gulay, Beef Kaldereta or Lumpia next.

What is Pancit Molo?

Pancit molo is a Filipino wonton soup from the Molo district of Iloilo City, a dish influenced by the Chinese settlers' wonton soup. Despite the name "pancit," which means noodles in Filipino, there are no long noodles in it. Instead, the wonton wrappers are the "pancit."

Pancit Molo Ingredients (Filipino Soup with Pork and Shrimp Wontons)

• Bone-in, skin-on chicken thighs: I use chicken thighs with skin on to use as a crispy topping but you can also use chicken breast if you prefer!
• Low-sodium chicken broth: Since we're only simmering the chicken for a short time, use chicken broth to enhance that chicken flavor.
• Fish sauce (patis): This is how the broth gets its savory, rounded seasoning. Find it in the international aisle or any Asian market. If you don't have it, use salt to taste
• Ground pork: The base protein for these wontons!
• Shrimp: Finely chopped, it adds another layer of flavor to these wontons.
• Egg: Binds the filling together.
• Water chestnuts: Canned water chestnuts are in most grocery stores. They add a crunch that gives each wonton good texture. Jicama (singkamas) works well too.
• Chives: Garlic chives can be found at Asian markets, but regular chives or scallions work too.
• Wonton wrappers: Look for thin, square wonton wrappers in the refrigerated or frozen section of Asian markets.
• Fried garlic: I think this ingredient makes it taste Filipino.
• Crispy chicken skin: Use the skin from the thighs, or crush store-bought chicharron (pork rinds).
• Chives and chili oil: Fresh bite and a little heat. Use any chili oil or chili crisp you love.

*See recipe card below for full list of ingredients and quantities.

How to Make Pancit Molo

1. Make the chicken broth: Pull the skin off the raw thighs and save it to crisp later. Pat the thighs dry and season them with a pinch of salt. Heat 1 tablespoon of oil in a large pot over medium-high heat until it shimmers, then sear the thighs until browned, 3 to 4 minutes a side. Remove the thighs to a plate, drop the heat to medium, then add the chopped onion and garlic and cook until soft and fragrant, about 3 minutes. Pour in the chicken broth and use it to scrape up the browned bits from the bottom of the pot. Nestle the thighs back in and add 1 tablespoon of fish sauce. Bring it to a boil, skim any foam, then keep it at a low simmer, partly covered, for 45 minutes. When the 45 minutes are up, lift out the thighs, shred the meat and set it aside (it goes back into the soup at the end).

2. Crisp the chicken skin: While the broth simmers, lay the reserved skin flat on a parchment-lined sheet pan and bake at 400°F until it's deep golden, 20 to 25 minutes.

3. Make the fried garlic: Also while the broth simmers, heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the sliced garlic and stir often until pale golden, about 5 minutes. With this little oil it browns fast, so stay close. Drain on a paper towel and set aside.

4. Mix the filling: In a bowl, combine the ground pork, chopped shrimp, egg, water chestnuts, chives, sesame oil, soy sauce, oyster sauce and salt, and mix until sticky. Pan-fry a teaspoon to taste the seasoning and adjust if needed.

5. Wrap the wontons: Place 1 ½ teaspoons of filling in the middle of a wrapper, wet the edges, then gather the four corners and scrunch them together at the top to seal. Keep finished wontons under a damp towel so they don't dry out. You'll get about 60 so you will have leftovers!

6. Poach the wontons: Bring the broth to a gentle boil and add the wontons in batches of about 12. They're done when they float, about 4 minutes. Lift them into serving bowls with a slotted spoon. When the last batch is out, return the shredded chicken to the pot, then taste and add more fish sauce or salt if it needs it. Turn off the heat as soon as it's hot.

7. Garnish and serve: Ladle the hot broth and shredded chicken over the wontons in the bowls, then top with fried garlic, crispy chicken skin, chives and chili oil. Serve right away so the toppings stay crunchy.

How to Make Ahead

• Wontons: Freeze uncooked wontons in a single layer on a parchment-lined sheet pan until firm, then bag them for up to 3 months. Cook from frozen, adding 1 to 2 minutes. There will be a loot of leftover wontons!
• Broth: Make it up to 3 days ahead and refrigerate; skim the fat off the top before reheating.
• Toppings: Fried garlic and chicken skin stay crisp in an airtight container at room temperature for a day.
• Leftover soup: Store the broth and wontons separately so the wrappers don't go soft.

See this spicy version of this recipe on my website! (placeholder for in-content link)

Pancit Molo FAQs