Pancit Palabok is one of my most favorite dishes. Love the orange sauce and the different toppings. I love the different mix of textures and flavors in every bite. I eat Pancit Palabok as much as I can. When I throw parties, you can be sure that Pancit Palabok will always be present on my table. I also order it when I eat out—my favorite is in Jollibee. Pancit Palabok is my go-to comfort food.
If I have the time and the energy, I make it all from scratch and eat a big plate of it. Sure, it does take time to make, but it will all be worth all the effort once you dig in and taste the shrimp-flavored sauce, the crunchy chicharon, perfect hard-boiled eggs and all the other magical bits of toppings. I especially like squeezing calamansi or lime on top of this dish. It cuts through the creaminess and gives it a bit of zest.
Pancit Palabok Recipe
- 500 grams of rice noodles or bihon
- 2 tablespoons cooking oil
- ½ teaspoon black pepper
- 250 grams of ground pork
- 2 tablespoons fish sauce
- 1 tablespoon annatto powder
- 3 cups pork broth or stock
- 3 tablespoons of flour or cornstarch (dissolved in 1/4 cup pork stock)
- 1 shrimp cube
- 3 teaspoon fried garlic
- 1 cup boiled pork, cut into thin pieces
- 2 pieces of sliced lemon or 8 pieces of sliced calamansi
- 2 pieces of fried firm tofu/tokwa, cubed
- ¼ cup finely chopped scallions
- Half a cup of tinapa or smoked fish flakes
- Half a cup of chicharon, pounded
- A half cup of boiled or steamed shrimps (optional)
- 2 hard-boiled eggs, sliced
How to Cook Pancit Palabok
- Soak noodles in water. Drain after 15 minutes and set aside.
- In a hot saucepan, pour the cooking oil and cook the ground pork for 5 to 7 minutes.
- Pour the pork broth in the saucepan and dilute the annatto powder. Bring the mixture to a boil.
- While stirring, add the flour little by little.
- Add the fish sauce and black pepper. Simmer until sauce thickens.
- Boil water in a pot and cook the rice noodles or bihon.
- Drain the noodles and put them in a serving plate. Make sure that the noodles are still a bit firm.
- Pour the sauce and arrange the toppings on top.
- Serve with lemon or calamansi slices and dig in!
And the next thing that I can say is… yum yum!