Pancit Palabok
Pancit Palabok is a hearty and savory Filipino noodle dish that's topped with shrimp, smoked fish, chicharron, and so much more!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz palabok or bihon noodles1
- 1/2 lb shrimp, peeled and deveined (save the shells!)
- 3 cups seafood stock (can substitute with chicken or pork stock)
- 2 tbsp oil, for sautéing
- 1 medium onion, chopped
- 2 tbsp minced garlic
- 1/2 lb ground pork
- Half of the boiled shrimp, minced
- 2 tbsp tinapa flakes (smoked fish flakes)2
- 2 tbsp fish sauce
- 1 tbsp annatto powder3
- 1/2 tsp black pepper
- 1/2 tsp sugar
- Reserved seafood stock, from earlier
- Cornstarch slurry (1.5 tbsp cornstarch + 3 tbsp cold water)
- Salt, to taste
- Hard boiled eggs, sliced
- Tinapa flakes
- Chicharon, crushed
- Scallions, chopped
- Lemon wedges, sliced (may also use calamansi or lime)
- Boiled shrimp, from earlier
Instructions
- 1
In a pot, bring the seafood stock to a boil. Once boiling, add in the peeled/deveined shrimp and let boil for 1-2 minutes, just until cooked, then strain and set aside.
- 2
Take about half of the boiled shrimp, and mince finely to be later incorporated into the sauce (the reserved half of the shrimp will be used as topping).
- 3
In the same pot, add in the leftover shrimp shells to the stock. Let simmer with a lid for 10 minutes to infuse, then discard the shells. Set aside the seafood stock for later.
- 4
In a wok or large pan, add in the oil, and sauté the onions over medium-high heat for about 5 minutes until softened. Add in the garlic, and continue to sauté until fragrant, about 2-3 minutes.
- 5
Add in the ground pork. Break up any large clumps and continue to cook until no longer pink.
- 6
Add in the minced shrimp from earlier, the tinapa flakes, fish sauce, annatto powder, black pepper, and sugar. Mix well until all the ingredients are evenly combined.
- 7
Pour in the reserved seafood stock and the cornstarch slurry. Mix well, and let the sauce simmer until thickened, about 8-10 minutes. Taste the sauce and adjust accordingly with more salt and pepper to taste.
- 8
Soak and boil your noodles according to packaged instructions.
- 9
Once softened, strain, and briefly rinse under cold water to stop the cooking process and to maintain their chew. Set aside.
- 10
To assemble, add a serving of the palabok noodles onto your plate with a generous scoop of the palabok sauce on top. Garnish with the boiled eggs, tinapa flakes, chicharon, scallions, lemon wedges, and shrimp. Enjoy!