Pancit Malabon
Pancit Malabon is a vibrant Filipino noodle dish that's richly flavored and topped with an assortment of seafood, making it a party favorite.
Servings: 8 servings
Calories: 600kcal
Ingredients
For the Noodles
- 1 pack thick rice noodles (luglug noodles) Avoid super soft bihon noodles.
For the Sauce
- 2 tablespoons pork fat The base flavor for the sauce.
- 2 cups shrimp broth Use from boiling shrimp shells.
- 1 tablespoon annatto powder or oil For color.
- 1 tablespoon fish sauce Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
- 2 tablespoons cornstarch To thicken the sauce, add slowly.
For the Toppings
- 1 cup cooked shrimp Use small or big shrimp.
- 1 cup sliced squid Sauté briefly to avoid rubbery texture.
- 1 cup tinapa flakes (smoked fish) Essential for authenticity.
- 1 bunch green onions Chopped, for garnish.
- 1 cup chicharrón (pork rinds) For crunch, add more on top.
Instructions
Preparing Noodles
- Bring a big pot of water to a boil.
- Add the thick rice noodles and stir every few minutes to prevent stickiness.
- Once cooked, drain the noodles and rinse with cool water.
- Coat with a little cooking oil to keep them glossy.
Cooking Sauce
- In a pan, sauté garlic and onions in pork fat.
- Add shrimp broth, annatto, fish sauce, and pepper. Let it bubble.
- Adjust seasoning to taste and slowly add cornstarch to thicken the sauce.
- Ensure the sauce is warm and slightly thick to cling to the noodles.
Adding Seafood Toppings
- Top the saucy noodles with cooked shrimp, sautéed squid, and tinapa flakes.
- Feel free to add mussels, crab sticks, or more seafood as desired.
- Garnish with chopped hard-boiled eggs, green onions, and crispy chicharrón.
Serving
- Serve on a large platter for sharing.
- Squeeze calamansi or lemon over the dish before eating.
- Finish with additional chicharrón for crunch.
Notes
Best enjoyed fresh, with toppings stored separately for leftovers. This dish is a cultural staple at celebrations in the Philippines.