Pancit Palabok
Pancit Palabok is a Filipino culinary treasure that brings bold flavors and stunning presentation to the table. This savory noodle dish features tender rice noodles (bihon) layered with a rich, golden sauce infused with the earthy hue of annatto seeds. Topped with hearty ground pork, succulent shrimp, and crispy golden tofu, it delivers a delightful mix of textures. The finishing touches—crushed chicharrón, sliced boiled eggs, vibrant spring onions, and a spritz of calamansi or lemon—create a burst of freshness and crunch in every bite. Perfect for celebrations or a flavorful family meal, Pancit Palabok is a true crowd-pleaser that pays homage to the richness of Filipino cuisine. Don't forget to pair it with its classic tangy citrus twist for the ultimate taste experience!
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Recipe Information
Ingredients
- 250 grams Rice noodles (bihon)
- 200 grams Shrimp, peeled and deveined
- 150 grams Ground pork
- 100 grams Firm tofu, diced
- 4 cloves Garlic, minced
- 2 tablespoons Annatto seeds
- 2 tablespoons Fish sauce
- 500 milliliters Chicken stock
- 3 tablespoons Cornstarch
- 4 tablespoons Water
- 0.5 teaspoons Salt
- 0.5 teaspoons Pepper
- 2 tablespoons Cooking oil
- 3 pieces Boiled eggs, sliced
- 0.5 cup Chicharrón, crushed
- 0.25 cup Spring onions, chopped
- 1 piece Lemon or calamansi, sliced
Instructions
Soak the rice noodles in a large bowl of warm water for about 30 minutes or until soft. Drain and set aside.
Heat 1 tablespoon of cooking oil in a pan over medium heat. Sauté the minced garlic until fragrant, then add the shrimp. Cook until the shrimp turns pink and opaque. Remove the shrimp from the pan and set aside.
In the same pan, add the ground pork and cook until browned. Season with salt and pepper. Set aside with the shrimp.
Heat the remaining 1 tablespoon of oil in the pan. Add the diced tofu and fry until golden brown. Remove from the pan and set aside.
In a small saucepan, combine the annatto seeds with 1/4 cup of water. Heat over low until the water turns orange, then strain out the seeds.
In a large pan, combine the annatto water, fish sauce, and chicken stock. Bring to a boil. Mix the cornstarch with 4 tablespoons of water to create a slurry, then add to the boiling stock. Stir continuously until the sauce thickens.
Add the cooked pork, shrimp, and tofu to the thickened sauce. Stir to combine and adjust seasoning with salt and pepper if needed.
In a large pot, bring water to a boil and add the soaked rice noodles. Cook for 2-3 minutes or until the noodles are tender but firm. Drain and arrange on a large serving dish.
Pour the palabok sauce over the cooked noodles evenly.
Garnish with sliced boiled eggs, crushed chicharrón, and chopped spring onions.
Serve with lemon or calamansi on the side. Squeeze over before eating for added flavor.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 264 mg | 20% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
