Pancit Palabok

[recipe servings=”4-6″ time=”40mins” difficulty=”Easy”]


  • 1 pack (1 lb) rice noodles (bihon)
  • **Sauce**
  • 2 tbsp cooking oil
  • 1/2 lb ground pork
  • 1 tbsp anatto powder
  • 3 cups pork broth
  • 1 piece shrimp cube
  • 3 tablespoons all-purpose flour
  • 2 tbsp fish sauce
  • 1/2 tsp ground black pepper
  • **Toppings**
  • 1 cup boiled pork, thinly sliced and cut into small pieces
  • 2 pieces fried firm tofu (tokwa), cubed
  • ½ cup tinapa flakes (smoked fish) * Optional
  • ½ cup chicharon (pounded)
  • 2 hard boiled eggs,sliced *Optional
  • ½ cup cooked shrimps (boiled or steamed)
  • 1/4 cup green onion or scallions, finely chopped *Optional
  • 3 tbsp fried garlic
  • 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

[/recipe-ingredients] [recipe-directions]

  1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
  2. In a large pan. Pour-in the cooking oil. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes or until brown.
  3. Add in pork broth with dilute the annato powder and bring to a boil. Add the shrimp cube and stir and simmer for 3 minutes.
  4. In a small bowl, create a mixture of flour and equal parts water so it becomes like thick soup. Stir with your finger or a spoon and make sure it’s smooth and liquidy.
  5. Pour in flour mixture while constantly situring.
  6. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
  7. Boil enough water in a pot for the noodles. Put in Noodles once boiled and let it cook as instructed in the packaging. It is usually around 7-10 minutes but will vary depending on your noodle.
  8. Once cooked, Remove and strain noodle from the pot.
  9. Place the noodles in the serving plate. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
  10. Serve with a slice of lemon or calamansi. Enjoy!


Pancit Palabok is a traditional Filipino noodle dish topped with shrimp sauce and a variety of toppings. It’s a simple yet complicated recipe mainly due to the amount of little topping pieces you add to it. You technically don’t need to add anything on top, as a bare minimum i would at least add the chicharon and tofu to give it a bit of variation. It’s one of my favorite classic Filipino dish and something i would usually order. Overall it’s a great dish, it’s one of those dish thought where having plenty of sauce is beneficial so feel free to double the sauce if you like.

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