Pancit Palabok Recipe (Filipino Rice Noodles with Shrimp Sauce)
Pancit Palabok is a classic Filipino noodle dish made with thin rice noodles topped with a rich orange shrimp sauce and a variety of savory toppings like boiled eggs, chicharon, and shrimp. It is commonly served during fiestas, birthdays, and special occasions due to its vibrant presentation and delicious flavor.
Menu: Pancit Palabok
Ingredients
- 250 grams bihon noodles (thin rice noodles)
- 200 grams shrimp, peeled and deveined
- 100 grams ground pork
- 1/2 cup crushed chicharon
- 2 boiled eggs, sliced
- 2 tablespoons annatto oil (achuete oil)
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 cups shrimp broth (from shrimp heads or water)
- 2 tablespoons fish sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon ground black pepper
- Spring onions for garnish
- Calamansi for serving
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Peel and devein the shrimp, then boil the shells to make shrimp broth. Chop garlic, onion, and prepare all toppings. This ensures smooth and efficient cooking.
Step 2: Cook the Shrimp and Pork
Sauté garlic and onion in annatto oil until fragrant. Add ground pork and cook until browned. Add shrimp and cook until pink, then set aside some for topping.
Step 3: Make the Sauce
Pour in shrimp broth and bring to a simmer. Add fish sauce and black pepper. Stir in cornstarch slurry and cook until the sauce thickens into a rich, slightly creamy consistency.
Step 4: Prepare the Noodles
Soak bihon noodles in warm water for 10–15 minutes until soft. Drain well to avoid excess moisture when serving.
Step 5: Assemble the Dish
Place noodles on a serving plate. Pour the hot shrimp sauce over the noodles evenly.
Step 6: Add Toppings
Top with cooked shrimp, ground pork, sliced boiled eggs, crushed chicharon, and chopped spring onions.
Step 7: Serve
Serve with calamansi wedges on the side. Mix everything before eating to enjoy the full flavor.
Tips for Perfect Pancit Palabok
- Use shrimp heads to make broth for richer flavor.
- Annatto oil gives the dish its signature orange color.
- Do not over-soak noodles to prevent mushiness.
- Serve immediately for best texture and taste.
Common Mistakes to Avoid
- Watery sauce – ensure proper thickening with cornstarch.
- Overcooked shrimp – becomes rubbery.
- Too much liquid in noodles – drain properly after soaking.
- Skipping toppings – they add texture and flavor.
Extra Info / Insights
Pancit Palabok is often confused with Pancit Luglug and Pancit Malabon, but it uses thinner noodles and a smoother shrimp sauce. It’s a symbol of celebration and Filipino hospitality, often served in large gatherings. You can customize toppings by adding tinapa flakes, squid, or tofu.
FAQ
- Can I use other noodles? – Yes, but bihon is traditional for authentic texture.
- Can I make it vegetarian? – Use vegetable broth and tofu instead of shrimp and pork.
- How do I thicken the sauce? – Add more cornstarch slurry gradually while stirring.
- Can I prepare this ahead? – Prepare sauce and toppings ahead, but assemble before serving.
- What toppings can I add? – Tinapa flakes, squid, and green onions are great options.
Internal Links
Related recipes: Pancit Bihon, Pancit Luglug
External Link
Learn more about Filipino Pancit: Pancit on Wikipedia
Conclusion
This Pancit Palabok Recipe is a flavorful Filipino dish with rich shrimp sauce, soft noodles, and delicious toppings. Perfect for celebrations or family meals, it’s a must-try classic.