Chef-tested recipe
Make pancit palabok with rice noodles, shrimp sauce, annatto, smoked fish, egg, chicharron, and calamansi.
Recipe at a glance
- Servings
- 6 to 8
- Prep Time
- 30 minutes
- Cook Time
- 35 minutes
- Total Time
- 1 hour 5 minutes
- Cuisine
- Filipino
- Course
- Noodles / Main Dish
- Difficulty
- Intermediate
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- Rice noodlespaid link — 1000 g
- Cooking oilpaid link — 40 ml
- Garlic, minced — 30 g
- Onion, minced — 150 g
- Annatto oil or annatto waterpaid link — 120 ml
- Shrimp stock — 1000 ml
- Ground pork — 300 g
- Shrimp, chopped — 250 g
- Fish sauce — 60 ml Shop paid link
- Cornstarch slurrypaid link — 80 ml
- Ground black pepper — 3 g
- Boiled eggs, slicedpaid link — 4 pcs
- Chicharron, crushed — 150 g
- Smoked fish flakes — 100 g
- Spring onion — 60 g
- Calamansi — as needed
Preparation Overview
Prepare the toppings first. Palabok is easier to assemble when the noodles, sauce, and garnish are ready.
Method
Cook rice noodles according to package directions and drain. Sauté garlic and onion in oil. Add ground pork and cook until no longer pink. Add shrimp, annatto, shrimp stock, fish sauce, and pepper. Simmer until flavorful, then thicken with cornstarch slurry. Place noodles on a platter and spoon sauce over them. Top with egg, chicharron, smoked fish, spring onion, and calamansi.
Beginner Technique Notes
The sauce should be pourable, not too thick. It will thicken as it cools.
Tips and Variations
Use homemade shrimp stock for deeper flavor. Adjust fish sauce gradually.
Serving Ideas
- Serve immediately with calamansi wedges.
Storage
Store noodles and sauce separately for up to 2 days.
Nutritional Value
Estimated 420 to 580 kcal per serving depending on toppings.
Allergen Notes
Contains shellfish, fish, egg, and possibly gluten depending on chicharron seasoning.
Frequently Asked Questions
Can I use bihon noodles?
Yes. Rice noodles or bihon work well.
What makes palabok orange?
Annatto gives the sauce its orange color.
Can I make the sauce ahead?
Yes. Keep it chilled and reheat gently.
