I learned to make pancit from the Chamorro people while we were stationed in Guam. There was always a huge lecture about which noodle to use, and the winner was always rice vermicelli. No one wanted pancit (canton) with thick noodle, it had to be thin!
We lived on Guam for 3 years before we got out of the U.S. Navy; it was the Husband's second tour on Guam. One of the recipes I instantly loved was Kadun Kadu and everytime I can get my hands on bok choy, I'm almost sure to make it.
