Filipino

Pancit Palabok

Pancit palabok is a comforting Filipino noodle dish with soft rice noodles, a savory orange shrimp sauce, and classic toppings of shrimp, tinapa, egg, chicharron, scallions, and calamansi. This two-serving version keeps the traditional flavors rich, briny, and bright.

Ingredients

• Thin rice noodles, bihon or palabok noodles150g
• Shrimp, shell-on200g
• Water3 cups
• Vegetable oil2 tbsp
• Annatto seeds1 tbsp
• Garlic, minced4 cloves
• Small onion, finely chopped1/2
• Ground pork100g
• Tinapa flakes, smoked fish flakes2 tbsp
• Fish sauce1 1/2 tbsp
• Ground black pepper1/4 tsp
• Cornstarch2 tbsp
• Cold water, for slurry3 tbsp
• Hard-boiled egg, sliced1
• Chicharron, crushed1/3 cup
• Green onions, thinly sliced2 tbsp
• Calamansi, halved2 pieces
• Fried garlic1 tbsp

Method

1. Peel and devein the shrimp, keeping the shells and heads for the stock.
2. Place the shrimp shells and heads in a small pot with 3 cups water, bring to a boil, then simmer for 15 minutes while pressing the shells to extract flavor.
3. Strain the shrimp stock and reserve 2 cups; discard the shells.
4. Briefly cook the peeled shrimp in the hot stock for 1 to 2 minutes until just pink, then remove and set aside for topping.
5. Soak the rice noodles in warm water until pliable, about 10 to 15 minutes, then drain.
6. Bring a pot of water to a boil, cook the soaked noodles until tender but not mushy, then drain and divide between 2 shallow bowls.
7. Heat the vegetable oil in a saucepan over medium-low heat, add the annatto seeds, and cook for 1 to 2 minutes until the oil turns deep orange; strain out and discard the seeds.
8. Return the annatto oil to the pan, add the garlic and onion, and sauté until fragrant and softened.
9. Add the ground pork and cook until no longer pink, breaking it up into small pieces.
10. Stir in the tinapa flakes, fish sauce, black pepper, and the reserved 2 cups shrimp stock, then simmer for 8 to 10 minutes.
11. Mix the cornstarch with 3 tbsp cold water to make a slurry, then stir it into the sauce and simmer until thick, glossy, and spoonable.
12. Taste the sauce and adjust with a little more fish sauce if needed.
13. Ladle the hot palabok sauce generously over the noodles.
14. Top with the cooked shrimp, sliced hard-boiled egg, crushed chicharron, green onions, and fried garlic.
15. Serve immediately with calamansi halves for squeezing over the noodles.

Common questions