pancit palabokPancit Palabok is another popular and favorite pancit or noodle dish among Filipinos. Pancit Palabok usually involves rice noodles, thick yellow-orange sauce and various toppings like shrimps, flakes of smoked fish, pork chicharon, hard boiled eggs, spring onions, squid rings, fried garlic and whatever one fancy I would say. But I have to admit the preparation for Pancit Palabok is so much different form Pancit Bihon and perhaps requires a bit more work specially if you plan to use a lot of toppings because each toppings are prepared separately and unlike Pancit Bihon where all ingredients are tossed together while being cooked, Pancit Palabok is prepared part by part and then assembled at the end when ready to serve.palabok recipe

But since I like keeping things easy, this Pancit Palabok recipe is a really simple one requiring the most basic toppings but still delicious.

Originally, the thick yellow sauce is made from fat, meat and juice extracted from crabs. But since fresh crabs are not available here in Germany and I am not up to all the work involved anyway, we could skip this and use something more easier to find to flavor the sauce, like fish sauce or shrimp cubes. If using fresh shrimps, the heads can also be used by crushing and grinding them and adding some water and then extracting the juice using a sieve.

4.5 from 2 reviews
Pancit Palabok made easy
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
  • 500 grams rice noodles
  • 3 Tablespoon oil
  • 2-3 gloves garlic, minced
  • 1 medium onion, chopped
  • 300 grams ground pork
  • 3 Tablespoon fish sauce
  • 4 cups water
  • ½ cup flour, dissolved in 1 cup water
  • 1 shrimp bouillon cube(pork cube if shrimp is not available)
  • 1 tsp ground pepper
  • 1½ Tbsp annatto powder (food color can be used but lesser)
  • 4 hard boiled egg, cut into slices
  • 1 cup shrimps, boiled or steamed
  • 1 cup chicharon, crushed
  • ¼ cup spring onions, chopped
  • ½ cup smoked fish (tinapa) if available
  • 2 lemons, cut into wedges
  1. Soak the rice noodles in water for 15 minutes. Meanwhile boil enough water in a pot. Once the noodles are done soaking, drain it from the cold water and then submerge in boiling water for a few minutes just until they are cooked but still firm, about 3-5 minutes. Once cooked, drain the water and set aside.
  2. In a saucepan over medium heat, saute garlic and onion in oil until tender. Add the ground pork and fish sauce and cook for 5-10 minutes or until all bits are cooked. Stir often to get rid of big lumps.
  3. Dilute the annatto powder in the 3 cups of water and add this to the pork. Add the shrimp bouillon and let simmer for some minutes until it starts to boil. Add the flour mixture and stir until the sauce becomes thick. Season with ground pepper. Set aside.
  4. Add three-quarters of the sauce to the noodles and mix until all noodles are covered with sauce. Transfer into a serving dish. Pour remaining sauce on top. Arrange toppings on top with the crushed chicharon and spring onions being the last. Place the lemon wedges on the sides or in another smaller bowl for squeezing. Serve while warm.


Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on TumblrShare on StumbleUponDigg thisShare on YummlyShare on RedditEmail this to someone

Written by Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This article has 9 comments

  1. Charrys

    Just found you by accident in IG. Love the recipes you posted. Do you have a youtube channel? If not, maybe you should consider it 😉. Thanks for sharing your recipes.

  2. Linde Bee

    love all your recipes. just happened to see your blog when l was looking for a pork sisig recipe. your presentation are so ornate and appealing that you seem like you can taste them just by looking. they look so yummy and yet simple to make. l am now a fan!!!! thank you.

  3. Reply

    Hi there, I really like your posted recipe just like palabok and and chicken afritada.i think its time to start a business soon..

  4. Laila C. Ramos

    Will be my first time to try this Palabok recipe…..I love to eat every bit 8f it but doesn’t try to cook it before…..and now that I am in food vending business I guess I should try everything.

  5. Daniel Sempere

    Thanks I followed the recipe and the Palabok tasted good. But what do we do with the shrimp cube? Were we suppose to mix it in the sauce? It didn’t say in the instructions so I forgot to add it.

    • Reply

      Hi Daniel. Thanks for commenting. The shrimp bouillon is anyway optional but I added it now in the recipe, it should be added to the sauce. 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: