Pancit Palabok is a vibrant Filipino noodle dish known for its rich, savory orange sauce made from shrimp broth, annatto, and a medley of toppings. This beloved dish features thin rice noodles topped with a flavorful sauce, shrimp, smoked fish flakes, boiled eggs, and crushed chicharrón, offering a perfect balance of umami, tang, and crunch. Often served at celebrations, pancit palabok is a festive dish that showcases the Filipino love for bold flavors and communal dining.
This step-by-step recipe focuses on Classic Pancit Palabok, an authentic version that’s perfect for gatherings or a special meal at home. Let’s dive into creating this colorful and delicious Filipino favorite.
Ingredients (Serves 4-6)
- Noodles:
- 400g (14 oz) thin rice noodles (bihon or palabok noodles)
- For the Sauce:
- 200g (7 oz) shrimp, peeled and deveined (reserve shells and heads)
- 3 cups water (for shrimp broth)
- 2 tablespoons cooking oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon annatto powder (achuete), diluted in 1/4 cup warm water
- 2 tablespoons fish sauce (patis)
- 1/4 cup cornstarch, dissolved in 1/2 cup water (for thickening)
- 1 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- Toppings:
- 1/2 cup smoked fish flakes (tinapa), deboned and flaked
- 1/2 cup chicharrón (pork cracklings), crushed
- 2 hard-boiled eggs, sliced into wedges
- 1/2 cup shrimp, boiled (from the broth step)
- 1/4 cup scallions, chopped
- 1/4 cup garlic, minced and fried until golden (for garnish)
- 4-6 calamansi, halved (or lemon wedges)
- Optional:
- 100g (3.5 oz) pork, boiled and sliced thinly (optional addition to sauce)
Equipment Needed
- Large pot (for boiling noodles and making broth)
- Medium saucepan (for the sauce)
- Small skillet (for frying garlic)
- Colander (for draining noodles)
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Strainer (for shrimp broth)
- Serving platter
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by prepping all your ingredients to streamline the cooking process. Peel and devein the shrimp, reserving the heads and shells for the broth. If using pork, boil it in water for 20 minutes until tender, then slice thinly and set aside. Soak the rice noodles in warm water for 10-15 minutes to soften (if the package instructions differ, follow those). Hard-boil the eggs, peel, and slice into wedges. Mince the garlic and onion, chop the scallions, and crush the chicharrón into small pieces. Dilute the annatto powder in 1/4 cup warm water to release its vibrant orange color.
Tip: Prep your toppings in advance and keep them in separate bowls, as pancit palabok is all about layering flavors and textures at the end.
Step 2: Make the Shrimp Broth
In a large pot, add the shrimp heads and shells to 3 cups of water. Bring to a boil over medium heat, then reduce to a simmer. Crush the shrimp heads with a spoon to release their flavor, and simmer for 10-15 minutes until the broth turns orange and fragrant. Strain the broth through a fine mesh strainer into a bowl, discarding the shells and heads. You should have about 2.5 cups of broth—if it’s less, add water to reach this amount. Set the broth aside.
Tip: The shrimp broth is the backbone of the sauce’s flavor, so don’t skip this step. If you’re short on time, you can use store-bought shrimp stock, but fresh is best.
Step 3: Cook the Noodles
In the same large pot, bring water to a boil. Add the softened rice noodles and cook for 2-3 minutes, or until tender but not mushy (check package instructions for exact timing). Drain the noodles in a colander and rinse briefly with cold water to prevent sticking. Set aside on a large serving platter or in individual bowls for assembly later.
Tip: Don’t overcook the noodles, as they’ll absorb some of the sauce later. A quick rinse helps keep them from clumping together.
Step 4: Prepare the Palabok Sauce
In a medium saucepan, heat 2 tablespoons of cooking oil over medium heat. Sauté the minced garlic and chopped onion for 2-3 minutes until fragrant and translucent. Add the annatto water (strained if there are any solids) and stir to combine, giving the mixture a bright orange hue. Pour in the shrimp broth, 2 tablespoons of fish sauce, 1 teaspoon of ground black pepper, and 1 teaspoon of salt. Bring to a gentle simmer.
If using pork, add the sliced boiled pork now. Stir the cornstarch slurry (1/4 cup cornstarch dissolved in 1/2 cup water) to ensure it’s smooth, then slowly pour it into the saucepan while stirring continuously. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency. Taste and adjust seasoning with more fish sauce or salt if needed. The sauce should be savory, slightly tangy, and rich with shrimp flavor.
Tip: If the sauce is too thick, add a bit more water; if too thin, simmer longer to reduce. The sauce should coat the noodles without being too runny.
Step 5: Cook the Shrimp for Topping
In the same saucepan with the sauce (or a separate small pot), boil the peeled shrimp in a bit of water or directly in the sauce for 2-3 minutes until pink and cooked through. Remove the shrimp with a slotted spoon and set aside for topping. If you cooked them in the sauce, ensure they’re not overcooked, as they’ll be added back later.
Tip: Cooking the shrimp separately ensures they don’t overcook, keeping them tender and juicy for the topping.
Step 6: Fry the Garlic
In a small skillet, heat 1 tablespoon of oil over medium heat. Add the minced garlic and fry for 2-3 minutes, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. This toasted garlic adds a nutty crunch to the dish.
Tip: Watch the garlic closely—it can burn quickly. If it turns too dark, it’ll taste bitter, so aim for a light golden color.
Step 7: Assemble the Pancit Palabok
On a large serving platter (or individual bowls), arrange the cooked rice noodles in an even layer. Pour the warm palabok sauce generously over the noodles, ensuring they’re well-coated. Arrange the toppings in an appealing manner: scatter the boiled shrimp, smoked fish flakes, crushed chicharrón, hard-boiled egg wedges, chopped scallions, and fried garlic over the top. Serve with halved calamansi (or lemon wedges) on the side for squeezing over the dish.
Serving Suggestion: Pancit Palabok is best served family-style on a platter, allowing everyone to dig in and mix the toppings with the noodles. For a festive touch, place it in a vibrant blue bowl to make the orange sauce pop.
Cooking Tips for Perfect Pancit Palabok
- Noodle Texture: Use thin rice noodles specifically labeled for palabok or bihon for the best texture. Don’t overcook them, as they should remain slightly chewy.
- Annatto Substitute: If annatto powder isn’t available, you can use annatto seeds—simmer 1 tablespoon of seeds in 2 tablespoons of oil until the oil turns orange, then strain and use the oil in the sauce.
- Shrimp Broth Flavor: For a deeper flavor, add a shrimp bouillon cube to the broth, though this is optional if your shrimp shells are fresh and flavorful.
- Topping Variations: Add other toppings like boiled pork slices, squid rings, or tofu for variety. Some versions include ground pork in the sauce for added richness.
- Make It Spicier: Add chopped bird’s eye chilies to the sauce or as a garnish for extra heat, though traditional palabok is more savory than spicy.
- Storage for Leftovers: Store the noodles, sauce, and toppings separately in airtight containers in the fridge for up to 2 days. Reheat the sauce on the stovetop and assemble fresh to avoid soggy noodles.
Why You’ll Love This Pancit Palabok
Pancit Palabok is a feast for the senses, with its bright orange sauce, array of textures, and explosion of flavors. The umami-rich shrimp broth, smoky tinapa, and crunchy chicharrón create a dish that’s both comforting and celebratory. This recipe captures the essence of Filipino gatherings, where food brings people together. Whether you’re cooking for a party or a cozy family dinner, pancit palabok will be a showstopper on your table.
Nutritional Information (Per Serving, Approx.)
- Calories: 350-400 kcal
- Protein: 15g
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 2g
- Sodium: 700mg (varies with fish sauce and salt)
Storage and Reheating
- Storage: Store leftover noodles, sauce, and toppings separately in airtight containers in the fridge for up to 2 days. The sauce may thicken when cooled.
- Freezing: Freeze the sauce in portions for up to 1 month. Thaw in the fridge overnight before reheating. Avoid freezing the noodles or toppings.
- Reheating: Warm the sauce on the stovetop over low heat, adding a splash of water if needed. Reheat the noodles by steaming or briefly dipping in hot water. Assemble with fresh toppings for the best texture.
Final Thoughts
Pancit Palabok is a Filipino classic that’s as delicious as it is beautiful, with its layers of flavors and textures making every bite a delight. This recipe brings the authentic taste of the Philippines to your kitchen, perfect for celebrations or a comforting meal. Serve it with love, and watch it become a favorite at your table.
