If you are craving a burst of vibrant colors and irresistible flavors in one glorious dish, the Pancit Palabok Recipe is an absolute must-try. This beloved Filipino noodle dish brings together silky rice noodles drenched in a rich, savory shrimp sauce, topped with a delightful medley of textures and flavors—from tender shrimp and crispy chicharrón to creamy sliced eggs and zesty calamansi. Every bite is a celebration of tradition and comfort that’s perfect for sharing with family and friends.
Ingredients You’ll Need
Getting started with the Pancit Palabok Recipe is straightforward because every ingredient plays a crucial role in creating the magic of this dish. From the aromatic garlic and onion that build the flavor foundation to the vibrant annatto powder that gives the sauce its signature sunset hue, each component contributes to a harmonious and authentic taste experience.
- Cooking oil: The base for sautéing and bringing all the flavors together evenly.
- Garlic (3 cloves, minced): Adds a pungent aroma that awakens the palate.
- Onion (1 small, chopped): Provides natural sweetness and depth to the sauce.
- Ground pork (1 cup): Offers savory richness and texture against the silky noodles.
- Fish sauce (2 tablespoons): Brings an essential salty umami character, key to Filipino cooking.
- Shrimp stock or water (2 cups): Creates the flavorful liquid base; homemade shrimp stock is highly recommended.
- Annatto powder (1 tablespoon): Gives the sauce its beautiful orange color without overpowering flavor.
- Cornstarch slurry (½ cup cornstarch mixed with ½ cup water): Thickens the sauce to the perfect luscious consistency.
- Salt and ground black pepper (½ teaspoon each): Balances and season the sauce perfectly.
- Rice noodles (bihon, 12 oz): The light, chewy noodles that soak up all the savory sauce flavors.
- Cooked shrimp (1 cup, peeled and deveined): Adds a sweet and tender seafood bite.
- Hard-boiled eggs (2, sliced): Brings creaminess and a hearty touch.
- Crushed chicharrón (½ cup): Introduces a delightful crunchy contrast.
- Green onions (2 tablespoons, chopped): Provides a fresh, mild onion flavor and color.
- Fried garlic bits (2 tablespoons): Adds irresistible crispness and aroma on top.
- Lemon or calamansi wedges (1 small): Enhances brightness and balances richness.
- Optional toppings: Smoked fish flakes (tinapa), fried tofu cubes, or squid for extra variety.
How to Make Pancit Palabok Recipe
Step 1: Prepare the Rice Noodles
Start by soaking the rice noodles in warm water for about 10 to 15 minutes until they soften without becoming mushy. After soaking, cook them briefly in boiling water for 2 to 3 minutes to ensure they’re perfectly tender. Then drain well and set aside. This step is crucial because overcooked noodles won’t hold the sauce well, and undercooked noodles can be too tough or chewy.
Step 2: Create the Flavorful Sauce
In a large pan, heat the cooking oil over medium heat, then sauté the minced garlic and chopped onion until soft and fragrant. This simple foundation sets the tone for the entire sauce. Add the ground pork and cook until it’s nicely browned, infusing the sauce with its meaty goodness. Stir in the fish sauce, letting it blend into those savory layers.
Step 3: Simmer the Base
Pour in the shrimp stock and bring the mixture to a simmer. The stock is the heart of the dish’s rich seafood flavor. Next, stir in the annatto powder, which brightens the sauce with its warm, vibrant orange tint. This not only looks stunning but also boosts the traditional taste profile.
Step 4: Thicken the Sauce
Slowly add your cornstarch slurry while stirring constantly to avoid lumps. The sauce will thicken to a luscious, velvety consistency that clings beautifully to every strand of noodle. Season with salt and black pepper to taste, adjusting seasoning until it sings with balanced flavor.
Step 5: Assemble Your Pancit Palabok
Place the cooked rice noodles on a large serving platter or individual plates, then ladle the thick, savory shrimp sauce generously on top. The final flourish involves layering your toppings: tender cooked shrimp, sliced hard-boiled eggs, crushed chicharrón for that crunchy pop, a sprinkle of green onions, and those addictive fried garlic bits that add endless aroma and texture.
How to Serve Pancit Palabok Recipe
Garnishes
Garnishes for Pancit Palabok are not merely decorative; they create the dish’s delightful contrasts. The combination of crushed chicharrón and fried garlic introduce crunch and deep flavor, while sliced eggs offer richness. A final squeeze of calamansi or lemon adds a bright, refreshing twist that balances the savory sauce perfectly.
Side Dishes
Pancit Palabok shines as a centerpiece, but pairing it with classic Filipino sides like fresh lumpia (spring rolls), pickled vegetables (atchara), or a simple green salad can round out your meal beautifully. These sides provide freshness and crunchy texture that contrast well with the saucy noodles.
Creative Ways to Present
Feel free to personalize your Pancit Palabok presentation: serve it family-style on a large circular platter for gatherings, or craft individual portions garnished meticulously for an elegant touch. Some love adding colorful smoked fish flakes or grilled squid atop for added flair and flavor depth. Remember, presentation invites sharing and makes this dish even more inviting!
Make Ahead and Storage
Storing Leftovers
Leftover Pancit Palabok can be refrigerated in an airtight container for up to two days. Because of the sauce’s richness, the noodles may absorb liquid and soften a bit overnight. To preserve texture, consider storing the sauce separately from the noodles and toppings if possible.
Freezing
Freezing Pancit Palabok isn’t ideal because the rice noodles tend to become mushy after thawing. However, you can freeze the sauce on its own in a sealed container for up to one month. Defrost it gently before reheating and combining with fresh noodles for the best result.
Reheating
When reheating, warm the sauce gently on the stove, stirring occasionally to prevent sticking. Reheat the noodles separately by briefly dipping them in hot water. Then assemble everything fresh so you get that satisfying saucy and textured bite just like when freshly made.
FAQs
Can I use other types of noodles instead of rice noodles for Pancit Palabok Recipe?
While traditional Pancit Palabok uses thin rice noodles (bihon), you can substitute with other noodles like vermicelli or even finely shredded wheat noodles. Just keep in mind the texture and how well they absorb the sauce might vary.
Is it necessary to use shrimp stock, or can I just use water?
Using shrimp stock dramatically enhances the flavor depth of the sauce, giving it that authentic seafood essence. If you don’t have shrimp stock, plain water can work, but consider adding a bit of seafood seasoning or bouillon to boost flavor.
Can Pancit Palabok be made vegetarian or pescatarian?
Yes! Skip the ground pork and fish sauce, and use vegetarian oyster sauce, tofu, or mushrooms for flavor. Keeping the shrimp and using seafood-based stocks makes it pescatarian friendly.
What is the best way to prepare shrimp for this dish?
Sautéing or boiling shrimp until just cooked keeps them tender and juicy. Since you are adding cooked shrimp as a topping, avoid overcooking to maintain that perfect bite.
How do I store leftover chicharrón for garnishing?
Keep chicharrón in an airtight container at room temperature to preserve its crunch. Avoid refrigeration as moisture will soften the texture quickly.
Final Thoughts
Trying the Pancit Palabok Recipe is truly a joy, a wonderful way to bring a taste of Filipino culture and comfort right to your kitchen. Whether for a casual family meal or a special gathering, it never fails to impress with its layers of flavor and delightful textures. So go ahead, make this vibrant dish, and watch how it becomes an instant favorite at your table!
Print
Pancit Palabok Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
- Diet: Pescatarian
Description
Pancit Palabok is a traditional Filipino noodle dish featuring delicate rice noodles topped with a savory shrimp and pork sauce, garnished with cooked shrimp, hard-boiled eggs, crushed chicharrón, green onions, and fried garlic. This flavorful, colorful dish is a staple at celebrations and perfect for satisfying family meals.
Ingredients
For the Sauce:
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 cup ground pork
- 2 tablespoons fish sauce
- 2 cups shrimp stock or water
- 1 tablespoon annatto powder (for color)
- ½ cup cornstarch mixed with ½ cup water (slurry)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Noodles and Toppings:
- 12 oz rice noodles (bihon)
- 1 cup cooked shrimp, peeled and deveined
- 2 hard-boiled eggs, sliced
- ½ cup crushed chicharrón (pork rinds)
- 2 tablespoons green onions, chopped
- 2 tablespoons fried garlic bits
- 1 small lemon or calamansi, cut into wedges
- Optional: smoked fish flakes (tinapa), tofu cubes (fried), or squid
Instructions
- Prepare the Noodles: Soak the rice noodles in warm water for 10–15 minutes to soften them. Then, cook the noodles in boiling water for 2–3 minutes or until tender. Drain well and set aside.
- Cook the Sauce Base: Heat cooking oil in a large pan over medium heat. Sauté the minced garlic and chopped onion until softened and fragrant.
- Brown the Ground Pork: Add the ground pork to the pan and cook until browned, breaking it up as it cooks. Stir in the fish sauce for seasoning.
- Add the Shrimp Stock and Annatto: Pour in the shrimp stock and bring the mixture to a simmer. Stir in the annatto powder to achieve the distinctive orange color.
- Thicken the Sauce: Slowly add the cornstarch slurry to the pan, stirring constantly until the sauce thickens to a smooth consistency. Season with salt and ground black pepper to taste.
- Assemble the Dish: Arrange the cooked noodles on a large platter or individual plates. Generously ladle the thickened sauce over the noodles.
- Add Toppings: Top the noodles and sauce with cooked shrimp, sliced hard-boiled eggs, crushed chicharrón, chopped green onions, and fried garlic bits.
- Serve: Serve with lemon or calamansi wedges on the side for a fresh, zesty finish.
Notes
- For authentic flavor, make your own shrimp stock by boiling shrimp heads and shells.
- Customize toppings based on preference—try adding smoked fish flakes, tofu cubes, or squid for variety.
- If avoiding pork, omit ground pork and chicharrón for a pescatarian version.
- Ensure noodles are drained well to prevent sogginess.
