Pancit Palabok Recipe: Ever craved a dish that’s savory, creamy, garlicky, a little crunchy, and deeply satisfying? That’s Pancit Palabok for you. It’s a beloved Filipino noodle dish that hits all the right notes—thanks to its rich orange-hued shrimp sauce, chewy rice noodles, and mouthwatering toppings. Whether it’s served at birthday parties, fiestas, or weeknight dinners, Palabok is a Filipino comfort food that instantly brings people together.
If you’re a home cook looking to recreate this iconic dish from scratch, you’re in the right place. This step-by-step guide is designed for beginners and food lovers alike. We’ll walk you through the ingredients, prep, cooking process, and insider tips to help you master your own Palabok at home. So roll up those sleeves—because once you try this, you’ll want to make it again and again.
What is Pancit Palabok?
Pancit Palabok is a Filipino noodle dish traditionally made with thin rice noodles topped with a thick, savory shrimp sauce, crushed pork rinds (chicharrón), hard-boiled eggs, shrimp, and garlic. The dish stands out for its bright orange sauce, which gets its distinctive color from annatto (atsuete) powder or seeds. It’s layered with flavors—smoky, garlicky, umami-rich—and textures that range from silky noodles to crispy toppings.
Unlike other pancit dishes like Pancit Canton or Bihon, which are stir-fried, Palabok is assembled more like a noodle bowl. The sauce is made separately and poured over the noodles before loading on toppings. It’s a celebration of flavor and texture—a staple in Filipino cuisine for a reason.
Ingredients You’ll Need
Ready to get cooking? Here’s your complete ingredients list to make an authentic Pancit Palabok:
For the noodles:
- 500g rice noodles (bihon)
For the sauce:
- 2 tablespoons annatto powder (or annatto seeds soaked in warm water)
- 3 tablespoons cooking oil
- 1 medium onion, minced
- 6 cloves garlic, minced
- 250g ground pork
- 3 cups shrimp broth (from boiled shrimp heads/shells or store-bought)
- 1 tablespoon fish sauce (patis)
- 1 teaspoon soy sauce (optional)
- Salt and pepper to taste
- 3 tablespoons cornstarch dissolved in ½ cup water
For the toppings:
- 6–8 pieces medium shrimp, peeled and deveined
- 3 hard-boiled eggs, sliced
- 1 cup chicharrón, crushed
- 3 tablespoons toasted garlic bits
- 2 tablespoons chopped green onions
- 1–2 calamansi or lemon wedges
Optional Add-ons:
- Tinapa (smoked fish flakes)
- Fried tofu cubes
- Kangkong (water spinach)
Here’s a handy table for your shopping list:
| Category | Ingredients |
|---|---|
| Noodles | Rice noodles (bihon) |
| Sauce Base | Annatto, oil, garlic, onion, ground pork, shrimp broth, patis, soy sauce |
| Thickener | Cornstarch + water |
| Toppings | Shrimp, eggs, chicharrón, garlic bits, green onions |
| Optional Toppings | Tinapa flakes, fried tofu, kangkong |
Kitchen Tools Required
Before diving into the cooking, let’s make sure you have the right tools:
- Large pot (for boiling noodles)
- Medium saucepan (for cooking the sauce)
- Strainer (for noodles and shrimp broth)
- Chopping board and knife
- Mixing bowls
- Cooking spoon or spatula
- Small pan for frying toppings (garlic bits, tofu, etc.)
- Serving platter
Trust me, having everything prepped and within reach will make the process so much smoother!
Before You Start Cooking
Here’s what to do before the stove gets hot:
- Prep your ingredients. Mince the garlic and onion, chop your green onions, boil the eggs, and crush the chicharrón.
- Make your shrimp broth. If using fresh shrimp, boil the heads and shells in water, strain, and reserve the liquid.
- Organize your cooking station. Separate the ingredients by step—noodles, sauce, toppings.
- Time estimate: The full process takes about 45–60 minutes. It’s worth every second.
Step-by-Step Guide on How to Make Pancit Palabok
Pancit Palabok is a classic Filipino noodle dish known for its rich orange shrimp sauce and flavorful toppings. It may look elaborate, but breaking it down step by step makes it very manageable.
Step 1: Preparing the Rice Noodles
Start by soaking the rice noodles in warm water for about 10–15 minutes until softened. Once pliable, cook them briefly in boiling water until just tender. Drain well and set aside to prevent overcooking.
Step 2: Making the Savory Shrimp Sauce
Heat oil in a pan and sauté minced garlic and onion until fragrant. Add annatto powder or annatto-infused oil to create the signature color. Pour in shrimp broth, then season with fish sauce and a pinch of pepper. Simmer gently and stir in a cornstarch slurry to thicken the sauce until smooth and velvety.
Step 3: Cooking the Ground Pork
In a separate pan, brown the ground pork over medium heat, breaking it apart as it cooks. Season lightly with salt and pepper. Once fully cooked, stir the pork into the shrimp sauce, letting the flavors blend together.
Step 4: Preparing the Toppings
Slice hard-boiled eggs, cook and peel shrimp, and crush the chicharrón into fine crumbs. Prepare chopped green onions and lightly fried garlic bits for extra aroma and crunch.
Step 5: Assembling Your Pancit Palabok
Arrange the cooked noodles on a serving platter. Generously spoon the shrimp sauce over the noodles, making sure they’re well coated. Add the toppings evenly across the dish.
Step 6: Final Touches and Presentation
Finish with a sprinkle of green onions, garlic bits, and extra chicharrón. Serve warm with calamansi or lemon on the side for brightness.
Rich, savory, and festive—perfect for sharing 🍜
Tips for the Best Pancit Palabok
Here are some insider secrets to make your Palabok stand out:
- Use fresh shrimp broth. It makes a HUGE difference in taste. If you’re short on time, use shrimp bouillon cubes, but fresh is best.
- Don’t overcook the noodles. They can turn mushy. Always undercook slightly, as they’ll absorb the sauce.
- Balance is key. Don’t overdo any one topping. Each one brings something special.
- Taste and tweak. Always taste your sauce before assembling—it should be savory, with just the right saltiness and seafood depth.
Variations You Can Try
There are many ways to personalize Pancit Palabok. Here are a few:
- Vegetarian Palabok: Swap shrimp broth for mushroom or vegetable broth. Replace pork and shrimp with tofu or mushrooms.
- Seafood Lovers’ Version: Add mussels, squid rings, or crab meat.
- Modern Fusion: Use misua or udon noodles, or add a splash of coconut milk to the sauce for richness.
You can even serve it deconstructed—keep the sauce and toppings in separate bowls so guests can customize their plate.
Storage and Reheating Tips
Got leftovers? No problem!
- Storage: Keep the sauce and noodles separate. Store both in airtight containers in the fridge for up to 3 days.
- Reheating: Reheat the sauce on the stovetop or microwave until hot. Soften noodles by briefly dipping them in hot water or steaming them.
- Avoid sogginess: Don’t reheat already-assembled Palabok. Always reassemble right before eating.
Why You’ll Love This Recipe
What makes Pancit Palabok unforgettable? It’s the perfect combo of rich, savory shrimp sauce, soft rice noodles, and all those fun toppings—crispy, creamy, and chewy all in one bite.
It’s a dish that screams celebration—but it’s also simple enough to enjoy on a random weekday. Once you get the hang of making the sauce, you’ll realize how easy it is to whip up this show-stopping meal.
Whether it’s for a potluck, party, or just a weekend treat, Pancit Palabok is one of those dishes that always gets people talking.
FAQs about Pancit Palabok Recipe
1. Can I use other noodles instead of rice noodles?
Yes! While rice noodles are traditional, you can experiment with sotanghon (glass noodles), misua, or even pasta for a fusion twist.
2. Is it okay to skip chicharrón?
Absolutely. While it adds crunch and flavor, you can substitute with toasted breadcrumbs or fried tofu bits for a similar effect.
3. What if I don’t have annatto powder?
You can use annatto oil or paprika for color, but annatto gives that authentic look and flavor. It’s worth finding at Asian groceries.
4. Can I make the sauce in advance?
Yes, and it’s actually better the next day! Store it in the fridge and reheat before serving.
5. How do I make it spicier?
Add chopped chilies to the sauce or serve with spicy fish sauce on the side for extra heat.
Conclusion
Pancit Palabok is more than just another noodle dish—it’s a celebration of Filipino heritage, flavor, and creativity. With this step-by-step guide, you’re now ready to make your own version at home. From the vibrant sauce to the crunchy toppings, every layer tells a delicious story.
Once you try it, you’ll understand why this dish holds a special place at every Filipino feast.
