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Home » Recipe Index » Fish and Seafood » Pancit Palabok

Pancit Palabok

Published: Mar 23, 2017 · Modified: Nov 5, 2017 by Lalaine Manalo · This post may contain affiliate links

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Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or anytime snack.

Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or anytime snack.

Pancit palabok is yet another example of Filipino's affinity for noodle dishes.

However, unlike the stir-fried bihon guisado or the broth-filled sotanghon soup, pancit palabok is smothered in a flavorful shrimp sauce and topped with a delectable mishmash of smoked fish flakes, crushed pork cracklings, crisp bacon, boiled shrimp, fried garlic bits, hard-boiled eggs, and green onions.

The above are my preferred toppings but feel free to choose your own mix-ins. Steamed squid, mussels, fried tofu cubes, ground pork, crispy fried shallots and chopped lechon kawali are just some of the delicious ways you can kick things up.

Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or anytime snack.

As you can see from the recipe below, making this noodle dish can be a very elaborate process what with the myriad of ingredients. I suggest preparing the toppings first as you will need the rendered fat from the bacon, the oil used in frying garlic, and the liquid used in cooking the shrimps to bring an extra depth of flavor to the sauce.

It is customary to pre-mix the noodles, sauce, and toppings before serving the Pancit palabok for a party but although still flavorful, I find it a little less appetizing when it's dried out and barely warm.

The way I serve it for a crowd, I keep the palabok sauce continuously heated in a crockpot. I set the various toppings individually in small serving containers and place the cooked rice noodles on a large platter with a chafing dish filled with hot water alongside it on the buffet table. The guests can then use a noodle strainer (this is an affiliate link) to briefly dip (takes but a few seconds as they're already cooked) the noodles in the hot water to reheat and pile on the shrimp sauce and toppings as they like.

I have to admit, this method involves a bit more work and the queue can get really crazy around the buffet table but the guests do appreciate the novelty of pulling together their own plate of palabok. Not only is the pancit fresh and hot, bonus points for being able to pick their own choice of toppings!

Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or anytime snack.
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4.19 from 48 votes

Pancit Palabok

Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or anytime snack.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Snack
Cuisine: Filipino
Servings: 6 Servings
Author: Lalaine Manalo

Ingredients

  • 1 package (8 ounces) rice noodles

For the sauce

  • shrimp heads ( reserved from peeling the shrimp)
  • 5 cups water
  • ¼ cup canola oil
  • 2 tablespoons annatto seeds
  • ⅓ cup flour
  • 2 pieces shrimp bouillon
  • salt and pepper to taste

For the Toppings

  • ½ pound shrimp
  • canola oil
  • ½ pound pork belly, diced
  • 8 ounces firm tofu
  • ½ cup tinapa flakes
  • 1 head garlic, peeled and minced
  • 1 cup pork cracklings (chicharon), crushed
  • 4 hardboiled eggs, peeled and quartered
  • ¼ cup green onions, chopped
  • calamansi or lemon, cut into wedges

Instructions

  • In a large bowl, soak rice noodles in water for about 1 to 2 minutes or just until loosened. Drain well.
  • In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well.
  • Place noodles onto serving plates. Spoon sauce over noodles. 
  • Top with shrimp, chicharon, fried pork, crispy tofu, tinapa flakes, hardboiled eggs, toasted garlic bits, and green onions. Serve with calamansi wedges.

For the Toppings

  • Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid.
  • In a skillet over medium heat, add pork belly and cook, stirring occasionally, it releases oil. Continue to cook until browned and cooked through. Remove from pan and drain on paper towels.
  • Drain tofu from packing liquid and wrap with paper towels to rid of extra moisture. Cut into ¼-inch cubes. In a wide pan, heat about 1-inch deep of oil. Add tofu and deep-fry until golden brown and crisp. Using a slotted spoon, remove from, and set aside.
  • In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
  • In a small pan over low heat, heat about ¼ cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve 3 tablespoons of the garlic oil.

For the Sauce

  • With a knife, coarsely chop reserved shrimp heads.
  • In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises on top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids. Reserve 5 cups of the stock.
  • In a saucepot over medium heat, heat ¼ cup canola oil. Add 2 tablespoons of annatto seeds and cook, stirring regularly, until oil is infused with deep-orange color. With a slotted spoon, remove seeds and discard.
  • Add flour and cook, stirring constantly, for about 1 minute or until smooth.
  • Slowly add shrimp stock, whisking vigorously to prevent lumps. Bring to a boil and then lower heat to a simmer.
  • Add shrimp bouillon and stir until dissolved.
  • Cook, stirring regularly, for about 3 to 5 minutes or until thickened. Season with salt and pepper to taste.

Video

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Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or anytime snack.
Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or anytime snack.

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Reader Interactions

Comments

  1. Jade Ramos says

    March 15, 2019 at 5:51 am

    hi, ano po maganda alternative s shrimp? i want to make this but without the shrimp 🙁

    Reply
    • Lalaine says

      March 15, 2019 at 3:59 pm

      You can also add fried tofu cubes if you like or just add more chicharon or the other choice of toppings 🙂 Did you want to omit the shrimp flavor/broth from the sauce as well?

      Reply
  2. Florence Brown says

    December 02, 2018 at 5:08 pm

    5 stars
    what is the best noodle for pancit palabok?.... noodle made of rice or cornstarch. i would appreciate your
    advice recommendation. thank you so much.

    Reply
    • Lalaine Manalo says

      July 22, 2019 at 5:35 am

      Hi Florence! The recipe calls for Rice noodles 🙂

      Reply
  3. Lorena says

    August 17, 2018 at 3:06 pm

    Looks yummy, try ko lutuin.Thank you for recipe.

    Reply
    • Lalaine says

      August 18, 2018 at 11:28 am

      You're welcome 🙂

      Reply
  4. Linda M says

    July 09, 2018 at 5:43 pm

    5 stars
    I think I will try this plus the suggestion to just add more Chicharon. We also do not have any chicharon or if ever mahirap hanapin. Thank you.

    Reply
    • Lalaine says

      July 12, 2018 at 5:05 am

      I hope you enjoy the recipe. Yes, definitely add more chicharon if you can find it. 🙂

      Reply
  5. Kristine says

    August 21, 2017 at 2:54 am

    4 stars
    ano magandang alternative for tinapa flakes
    wala kasi kaming tinapa flakes ditto sa Belgium.

    Reply
    • Lalaine says

      August 21, 2017 at 7:33 am

      Hello Kristine,

      Omit na lang kung wala, just add more crushed chicharon if you like 🙂

      Reply
    • Timang says

      December 19, 2017 at 6:03 am

      Smoked mackerel.😄

      Reply
      • Lalaine says

        December 19, 2017 at 1:35 pm

        Thank you 🙂

        Reply
    • Gaby says

      November 08, 2018 at 2:33 pm

      5 stars
      any smoked fish that tastes close to tinapa.

      Reply
  6. ayna says

    November 03, 2013 at 6:06 pm

    this looks good and delicious!

    Reply
    • Lalaine says

      November 05, 2013 at 8:09 pm

      thanks, ayna 🙂

      Reply

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