Pancit Palabok Recipe

A favourite at office events, birthdays, and different celebrations, Pancit Palabok is likely one of the staple noodles in Filipino delicacies. Tasty and filling, this pancit incorporates a savory sauce that can make your mouth water. It has develop into so common that certainly one of our most frequented quick meals chains, Jollibee, has taken it as certainly one of their choices! 

Pancit Palabok

Palabok’s vivid look makes it a welcome visitor at any particular occasion –– however every single day might be made particular when you could have Pancit Palabok from the consolation of your personal house!

What is Pancit Palabok?

Pancit Palabok is a variation of pancit, a traditional dish many Filipinos get pleasure from. Despite the various totally different sorts of pancit within the nation, palabok is definitely acknowledged by sure trademark traits: its skinny noodles and orange sauce particularly. Some say that one synonym of palabok is “salsa na malapot” –– that means, a sauce that’s gooey and viscous in nature. 

However, the orange shade of palabok’s sauce doesn’t come from the orange fruit; as an alternative, palabok sauce is normally a mixture of pork broth, shrimp cubes, floor pork, and annatto powder. The latter is the explanation behind these noodles’ vivid and refreshing look.

Aside from its look, what units pancit palabok aside from different common pancit variations? Let’s discover out.

What is the distinction between Pancit Malabon and Palabok?

Tasty and true to its title, Pancit Malabon hails from –– you guessed it –– town of Malabon! Its vivid look bears a resemblance to that of Pancit Palabok; using laborious boiled eggs, chicharon, and shrimp, too, can’t be discounted. Many individuals contemplate Pancit Palabok and Pancit Malabon to be one and the identical due to this.

However, one of many largest variations lies in the kind of noodles we use in every form of pancit. In Pancit Palabok, the noodles are a lot thinner. The typical noodle of selection is bihon, that are virtually clear in nature and identified for his or her narrowness. Meanwhile, Malabon’s noodles are significantly thicker.

Pancit Palabok Recipe

Another distinction is the toppings. Pancit Malabon tends to make use of extra seafood, like shrimp, squid –– even oysters at occasions! While palabok has shrimps, too, that’s sometimes so far as seafood toppings go for this type of pancit. When serving palabok, one normally solely places the toppings and sauce atop the noodles as an alternative of blending them. With Pancit Malabon, alternatively, the components, toppings, and sauce are extra integrated.

What makes Pancit Malabon totally different from Pancit Luglug?

Essentially, Pancit Luglug is simply the Kapampangan model of Pancit Palabok. From the toppings all the way in which all the way down to its particular sauce, Luglug seems to be much more just like Palabok than Pancia Malabon does.

However, the distinction, as soon as once more, is within the noodles! Luglug is definitely a time period that refers particularly to the tactic of cooking thick rice noodles. While some say you can make pancit luglug with each thick or skinny noodles, it’s extra widespread to make use of the previous moderately than the latter.

How to Cook Pancit Palabok

Making Pancit Palabok is normally divided into two parts: making the sauce and making the toppings. Altogether, cooking and prep time shouldn’t take longer than 45 minutes! In no time in any respect, you’ll have sufficient Pancit Palabok to feed your complete household. 

Your sauce components don’t require plenty of preparation beforehand, however your toppings certain do. Boil 1 cup of pork, then thinly slice and lower it into small items. Cube 2 items of fried agency tofu, pound half a cup of chicharon, and slice 2 laborious boiled eggs. Don’t overlook to boil or steam your shrimp (about half a cup) then finely chop your inexperienced onions or scallions.

All prepared? Let’s begin cooking! Soak 1 pack of rice noodles in water for about quarter-hour. Afterwards, drain them and set it apart. We’ll be specializing in the sauce portion of your pancit palabok first; start by heating some cooking oil in a saucepan. Once your oil is scorching sufficient, pour in half a pound of floor pork, letting it prepare dinner for about 5 to 7 minutes. 

Take your tablespoon of annatto powder and dilute it in 3 cups of pork broth. If you’re utilizing annatto seeds, it’s essential to soak them first in 3 tablespoons of water to carry out the palabok’s trademark shade. Pour this combination right into a saucepan and convey it to a boil. Add your shrimp dice and stir, letting the sauce simmer for about 3 minutes. Little by little, pour in, too, your 6 tablespoons of all goal flour. Stir your pancit palabok sauce step by step as you achieve this. Add 2 tablespoons of fish sauce and half a teaspoon of floor black pepper and let your sauce simmer till it turns into thick. Once it has, flip the warmth off and set it apart. 

With your sauce out of the way in which, let’s now put together the remainder of your pancit! Boil sufficient water in a pot. Then, take your noodles and put them in a strainer (steel or bamboo), then submerge stated strainer within the boiling water. This ought to solely take a couple of minute or so, till the noodles are cooked. Remove the strainer from the pot, and drain the remaining water.

Palabok Recipe

Now it’s time to arrange your pancit palabok serving plate! Place the noodles first earlier than pouring the sauce over them completely. Arrange your toppings –- your tofu, your chicharon, your shrimp, eggs, and others –– across the plate, and over the sauce. Last however not the least, give your pancit palabok that zesty taste with a slice of lemon or calamansi.

Your pancit palabok is prepared! Share and luxuriate in it with your loved ones, and discover a strategy to benefit from the every single day. Let us know what you suppose!

Pancit Palabok


4.5 from 2 votes

Pancit Palabok Recipe

This is a recipe for Pancit Palabok

Course Noodles
Cuisine Filipino
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 individuals
Calories 679kcal
Author Vanjo Merano


  • 500 grams rice noodles bihon

Sauce components

  • 2 tbsp cooking oil
  • 1/2 lb floor pork
  • 1 tbsp anatto powder
  • 3 cups pork broth
  • 1 piece shrimp bouillon
  • 6 tablespoons all-purpose flour
  • 2 tbsp fish sauce
  • 1/2 tsp floor black pepper

Topping components

  • 1 cup pork stomach boiled and sliced thinly into small items
  • 4 ounces agency tofu fried and sliced into cubes
  • ½ cup tinapa flakes smoked fish
  • ½ cup chicharon pounded
  • 2 laborious boiled eggs sliced
  • ½ cup cooked shrimps boiled or steamed
  • 1/4 cup inexperienced onion or scallions finely chopped
  • 3 Tablespoons toasted garlic
  • 2 lemons sliced (or 6 items calamansi)


  • Soak the rice noodles in water for about quarter-hour. Drain and put aside.

  • Cook the sauce by heating a saucepan. Pour-in the cooking oil.

  • When the oil is scorching sufficient, put-in the bottom pork and prepare dinner for about 5 to 7 minutes

  • Dilute the annato powder in pork broth then pour the combination within the saucepan. Bring to a boil (If you might be utilizing anatto seeds, soak them first in 3 tbsp water to bring-out the colour)

  • Add the shrimp dice and stir and simmer for 3 minutes

  • Add the flour step by step whereas stirring.

  • Add the fish sauce and floor black pepper then simmer till sauce turns into thick. Set apart.

  • Meanwhile, boil sufficient water in a pot.

  • Place the soaked noodles in a strainer (use steel or bamboo strainer) then submerge the strainer within the boiling water for a couple of minute or till the noodles are cooked. (be sure that the noodles are nonetheless agency)

  • Remove the strainer from the pot and drain the liquid from the noodles.

  • Place the noodles within the serving plate.

  • Pour the sauce on high of the noodles then organize the toppings over the sauce.

  • Serve with a slice of lemon or calamansi. Share and luxuriate in!



Serving: 6g | Calories: 679kcal | Carbohydrates: 81g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1174mg | Potassium: 528mg | Fiber: 3g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 3mg

Note: If you might be utilizing contemporary shrimps with head, the shrimp dice might be omitted. Shell the shrimp and take away the top. Crush the top of the shrimp and use the juice as an alternative of the shrimp dice.

Tinggalkan Balasan

Alamat email Anda tidak akan dipublikasikan.