Pancit Palabok Recipe is a radiant Filipino noodle dish that always feels like a party on a plate. This signature meal is known for its pillow-soft rice noodles topped with a golden shrimp and pork sauce, rich smoked fish flakes, crisp chicharrón, succulent shrimp, and vibrant garnishes. The flavors rival the festive colors, each bite capturing a perfect balance of savory, smoky, and citrusy notes. Whether you’re new to Filipino cuisine Main Course.
Ingredients You’ll Need
Every element in this Pancit Palabok Recipe works some magic, from fragrant garlic and savory pork to the brightness of citrus and distinctive hue of annatto. Simple as they may seem, they’re absolutely essential for nailing the deep flavors, rich sauce, and signature look that makes this dish so beloved.
- Rice noodles (bihon): These thin, translucent wonders soak up sauce and provide that classic chewy bite.
- Cooking oil: Just a splash helps infuse garlic, onion, and pork with robust flavor.
- Garlic (minced): For an aromatic base that perfumes the whole kitchen.
- Onion (chopped): Adds natural sweetness to round the savory flavors.
- Ground pork: Offers heartiness and depth to the rich palabok sauce.
- Fish sauce: A splash of umami magic, essential for that distinct Filipino savoriness.
- Shrimp stock (or water with shrimp bouillon): The backbone of the velvety, shrimp-flavored sauce.
- Annatto powder: This brings a warm, orange glow and subtle earthiness to your sauce.
- All-purpose flour: Thickens your sauce into the luxurious consistency every Pancit Palabok needs.
- Smoked fish flakes (tinapa): Delivers a smoky pop and traditional Palabok flavor you can’t miss.
- Shrimp (peeled and deveined): For a burst of ocean-fresh taste and color on top.
- Hard-boiled eggs (sliced): Creamy richness and visual appeal for perfect finishing touches.
- Crushed chicharrón (pork rinds): Bring satisfying crunch and a salty contrast.
- Green onions (chopped): For a fresh, crisp garnish and color contrast.
- Lemon or calamansi (cut into wedges): A squeeze right before eating makes everything sing!
- Salt and pepper to taste: Tune the seasoning just how you like it.
How to Make Pancit Palabok Recipe
Step 1: Soak and Prepare the Noodles
Start by soaking the rice noodles in warm water for 10 to 15 minutes until they’ve softened up nicely. This little bath ensures they’re silky and ready to soak up the sauce later on. Once they’re pliable, drain and set them aside—they’re about to become the star of this Pancit Palabok Recipe!
Step 2: Sauté the Pork Base
Heat the cooking oil in a large skillet over medium heat. Add the minced garlic and chopped onion, letting them sizzle until your kitchen smells amazing and they’re just turning golden. Toss in the ground pork, stirring and breaking it up, until it’s no longer pink. Splash in the fish sauce and sauté for another minute to layer those gorgeous savory notes.
Step 3: Mix the Sauce
In a separate bowl, mix the shrimp stock (or water with shrimp bouillon) and annatto powder until combined; then whisk in the flour for a smooth, lump-free mixture. Pour this magical orange elixir over the sautéed pork, stirring constantly as it thickens to a glossy, velvet sauce. Taste and adjust with salt and pepper so every spoonful pops with flavor.
Step 4: Cook the Shrimp
In a different pot, bring water to a gentle boil. Drop in your shrimp and let them cook for just 2 to 3 minutes until they turn that perfect shade of pink. Quick cooking keeps them juicy—set them aside because you’ll want these beauties on top when you serve your Pancit Palabok Recipe.
Step 5: Blanch and Drain the Noodles
Bring a large pot of water to a boil, then give the softened noodles a very quick blanch, just 1 to 2 minutes, until they’re heated through. Immediately drain them well; you want them tender but not soggy. Pile them onto your serving platter, ready for all those luscious toppings.
Step 6: Assemble the Dish
Lay the noodles on a large platter, then generously pour the thickened palabok sauce over top, making sure every noodle strand gets a little love. Artfully arrange shrimp, smoky tinapa flakes, crunchy chicharrón, hard-boiled egg slices, and a fluttering of green onions across the top. Serve lemon or calamansi wedges alongside for that custom, citrusy twist.
How to Serve Pancit Palabok Recipe
Garnishes
No Pancit Palabok Recipe is complete without a shower of classic garnishes. Sprinkle plenty of smoked tinapa flakes, crushed chicharrón, and bright green onions, then nestle the hard-boiled eggs and shrimp on top. These not only make the dish stunning to behold but give every bite a range of smoky, crunchy, creamy, and zesty flavors.
Side Dishes
While the dish is usually front and center, you can make your Palabok meal even more memorable by pairing it with lumpia (Filipino spring rolls), a fresh and zippy cucumber salad, or even a bowl of steaming hot rice for big gatherings. These extras complement the savory element and provide refreshing contrast.
Creative Ways to Present
Want to wow your friends? Try serving Pancit Palabok Recipe in individual bowls or cups for easy sharing at parties. Mini casseroles or disposable bamboo boats also make it a fun hands-on food for picnics, potlucks, or festive buffets! Let everyone dive in, garnish, and customize their own proudly Filipino noodle bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Pancit Palabok Recipe keeps best if you store components separately. Place the noodles in one airtight container, the sauce in another, and keep garnishes and toppings in small individual jars. Properly stored in the fridge, everything stays good for up to 2 days and makes for a quick, hearty snack or meal.
Freezing
The noodle base doesn’t freeze particularly well, but you can freeze the sauce on its own! Pour the cooled palabok sauce into a freezer-safe container, leaving an inch of space at the top. When you’re in the mood for a quick Filipino fix, just defrost, cook fresh noodles, and assemble as usual.
Reheating
Reheat the sauce gently in a saucepan over low heat, stirring frequently so it doesn’t separate. If it thickens up too much, add a splash of water or stock. Warm noodles can be refreshed in boiling water for a few seconds, then drained before assembling the dish again. Garnishes are best added fresh after heating.
FAQs
What if I can’t find tinapa (smoked fish)?
If tinapa is tricky to source, you can use smoked salmon or mackerel as a tasty alternative. Even canned tuna (drained and briefly pan-smoked) can work when you want some of that classic savory depth in your Pancit Palabok Recipe.
Is there a vegetarian version of Pancit Palabok Recipe?
Absolutely! Swap out the pork and fish sauce for sautéed tofu and use vegetarian mushroom or vegetable stock. Add veggies like mushrooms, carrots, and peas, and load up on fried tofu cubes for that craveable protein bite.
Can I make Pancit Palabok Recipe ahead for parties?
Yes! Prepare the sauce, noodles, and toppings separately the day before. When party time arrives, simply reheat and assemble everything quickly so your guests can savor it hot and fresh.
What type of noodles should I use?
Rice noodles, specifically bihon, are traditional for Pancit Palabok Recipe. They have the right texture and subtle flavor that lets the sauce shine. Avoid thicker noodles or vermicelli, which can make the dish heavy and less authentic.
How do I keep the noodles from getting soggy?
Make sure you blanch the noodles very briefly and drain them thoroughly. Only assemble the dish when you’re ready to eat. This way, the noodles stay perfectly chewy and delightful, never mushy!
Final Thoughts
There’s something so special about sharing a big platter of Pancit Palabok Recipe—whether at a family feast or a cozy lunch with friends. It’s a celebration in every bite: comforting, colorful, and packed with flavor. I hope you give this recipe a try and bring a slice of Filipino tradition, warmth, and joy right to your table!
Print
Pancit Palabok Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make traditional Filipino Pancit Palabok at home with this easy-to-follow recipe. This dish features rice noodles topped with a savory shrimp sauce, smoked fish flakes, shrimp, and a variety of toppings for a delicious and satisfying meal.
Ingredients
Main Ingredients:
- 1 lb rice noodles (bihon)
- 2 tablespoons cooking oil
- 4 cloves garlic (minced)
- 1 small onion (chopped)
- ½ lb ground pork
- 1 tablespoon fish sauce
- 2 cups shrimp stock (or water with shrimp bouillon)
Palabok Sauce:
- 1 pack (1.76 oz) annatto powder
- 3 tablespoons all-purpose flour
Toppings:
- 1 cup smoked fish flakes (tinapa)
- 12 medium shrimp (peeled and deveined)
- 2 hard-boiled eggs (sliced)
- ½ cup crushed chicharrón (pork rinds)
- 3 stalks green onions (chopped)
- 1 lemon or 3 calamansi (cut into wedges)
- Salt and pepper to taste
Instructions
- Soak Rice Noodles: Soak rice noodles in warm water for 10–15 minutes until softened, then drain and set aside.
- Sauté Aromatics: Heat oil in a large skillet over medium heat. Sauté garlic and onion until fragrant.
- Cook Pork: Add ground pork to the skillet and cook until no longer pink. Stir in fish sauce.
- Make Sauce: Combine shrimp stock and annatto powder in a bowl. Mix in flour until smooth. Pour the mixture into the pan with the pork and stir until the sauce thickens.
- Boil Shrimp: Boil shrimp for 2–3 minutes until cooked, then set aside.
- Blanch Noodles: In a pot, briefly blanch noodles in boiling water for 1–2 minutes, then drain well.
- Assemble: Place noodles on a serving platter. Pour sauce over noodles and top with shrimp, fish flakes, chicharrón, eggs, and green onions.
- Serve: Accompany with lemon or calamansi wedges.
Notes
- For a shortcut, use palabok mix instead of making the sauce from scratch.
- Try tofu for a vegetarian version or add more seafood for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 115mg
