Pancit Palabok
A traditional Filipino noodle dish featuring rice noodles topped with a savory shrimp sauce, fried tofu, and a variety of toppings for a vibrant and festive meal.
Servings: 6 servings
Calories: 450kcal
Ingredients
Noodles and Seafood
- 8 oz Rice noodles (bihon or local type) Soak in hot water for about 10 minutes.
- 1 lb Shrimp, peeled, shells reserved Save the shells for making broth.
- 4 cups Water For boiling shrimp and making the sauce.
Flavorings and Sauces
- 2 tbsp Fish sauce Adjust to taste.
- 1 tbsp Annatto powder or seeds For color.
- 3 cloves Garlic, minced Sauté until golden.
Toppings
- 1 cup Smoked fish flakes (tinapa) Can buy pre-flaked.
- 1 cup Chicharron, crumbled For crunch.
- 1 cup Tofu, diced and fried Adds heartiness.
- 2 pcs Hard boiled eggs, sliced Classic topping.
- 1/2 cup Green onions, sliced For garnish.
- 2 pcs Calamansi or lemon wedges For serving.
- 1 lb Ground pork (optional) Adds heartiness.
- to taste Salt and pepper Basic seasoning.
Instructions
Preparation
- Soak the rice noodles in hot water for about 10 minutes until softened but not mushy.
- Peel the shrimp and save the shells. Prepare your other toppings: slice the hard boiled eggs, fry the tofu, and crush the chicharron.
- Boil the shrimp shells in water to create a broth.
Sauce Preparation
- Sauté minced garlic in oil until golden, then stir in the annatto powder or seeds.
- Add ground pork if using, then gradually add the shrimp broth.
- Drizzle in the fish sauce and let it simmer to combine flavors.
- Thicken the sauce with a cornstarch slurry and taste test until creamy.
Assembly
- Arrange the soft noodles on a large platter.
- Pour the shrimp-pork sauce over the noodles.
- Top with shrimp, tofu, chicharron, tinapa flakes, sliced eggs, and green onions.
- Serve with calamansi or lemon wedges on the side.
Notes
For a heavier sauce experience, feel free to double the sauce recipe. Keep toppings on the side for guests to customize their plates. Store any leftover sauce in the fridge for future use.