Tags: Food Establishments, Food Products, Street Food
By KC Santos
CEBU CITY, CEBU- This dish didn’t originate from Cebu but it has remained a favorite choice among commuters searching for a quick and tasty meal.
“Ngohiong” is a byword when it comes to street food in Cebu. It resembles the more common lumpia or spring roll and is also made of meat rolled in a starch-based wrapper and deep fried.
The distinction lies on the ingredients used. I was told that the secret to the tasty goodness of the “ngohiong” is the mystery meat stuffed in it.
While the taste of camoteng kahoy leaves and shredded puso ng saging are distinguishable, the dices of meat mixed in with these vegetable ingredients remain a secret that ngohiong vendors would not disclose.
A serving of ngohiong is also a lot bigger that the typical spring roll and can be shared by two persons.
It’s usually available in certain pungko-pungko or makeshift eateries along sidewalks and sold for a mere P5 each. The ngohiong is best eaten with the caramelized sweet and spicy sauce that comes with it.
During my recent visit to Cebu, I was told to visit the iconic Chinese Ngohiong located along Junquera Street in Cebu City.
I have nearly forgotten the taste of the ngohiong since I haven’t been back to my hometown for quite a while so I decided to dig in immediately and order my ngohiong.
I wasn’t disappointed as I chewed on my first chunk of ngohiong and puso (steamed rice wrapped in pandan leaves) after a long while and immediately, the taste gave me a feeling of nostalgia.
The Chinese Ngohiong may not have the flair and elegance of fine dining restaurants, but the food it serves is worth the visit.
After being reacquainted with its taste, I now know why the ngohiong continues to be popular among commuters looking for affordable meals on the go.
Get more information about Chinese Ngohiong
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A new dining experience with Cebu’s ‘pungko-pungko’
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