Pork
Pancit Palabok Recipe (Filipino Noodles w Pork & Shrimp)
When one thinks of the treasures hidden in Filipino cuisine, Pancit Palabok is a dish that shines with its unique blend of textures and flavors, embodying the soul of a rich culinary heritage. This traditional noodle dish isn’t just a meal; it’s a vibrant mosaic of the Philippines’ history, culture, and communal spirit. With each strand soaked in a golden shrimp sauce and garnished with a symphony of toppings from crushed chicharron to smoked fish and boiled eggs, Pancit Palabok offers a taste experience that is as layered as the archipelago’s diverse influences from Malaysia, China, and Spain.
In this article, we delve deep into the secrets of crafting the perfect Pancit Palabok, ensuring that even beginners can bring this exquisite dish to their table. By exploring the origins of its ingredients and the techniques that enhance its flavors, we not only preserve this beloved recipe but also pass on a piece of Filipino culinary identity. Whether you’re a seasoned chef or a curious foodie, get ready to enrich your cooking repertoire and discover why Pancit Palabok is a celebrated staple at Filipino gatherings. Join us as we unravel the techniques, tips, and tales behind this delightful dish, promising a culinary adventure that will tantalize your palate and leave you craving more.
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What is Pancit Palabok?
Pancit Palabok is a type of pancit, which is the Filipino term for noodles. It originated in the province of Leyte in the Philippines. Pancit Palabok features rice stick noodles that are coated in a savory shrimp-based sauce and topped with various garnishes. Some key attributes of this dish are:
- Stick noodles – Thick, chewy rice noodles
- Shrimp sauce – Flavorful, savory and slightly spicy
- Toppings – Typically shrimp, pork, chicken, hard-boiled eggs, chicharon, scallions
Pancit Palabok is a quintessential Filipino noodle dish that represents the culinary traditions of the region.
Why is it a Filipino favorite?
Pancit Palabok has become a favorite comfort food for several reasons:
- Satisfying texture – The thick rice noodles are chewy and hearty
- Complex, bold flavors – The shrimp sauce packs a serious umami punch
- Mix of textures – The crunchy toppings contrast the soft noodles
- Customizable – Diners can add different meats and garnishes to taste
The interplay of textures and flavors makes this dish extremely craveable for Filipinos. It’s a crowd-pleasing noodle dish perfect for gatherings and celebrations. The satisfaction of slurping up these saucy noodles makes Pancit Palabok a true favorite.
What makes it special?
Several elements come together to make Pancit Palabok special:
- Signature sauce – The shrimp-based sauce infused with patis gives it a distinct depth of flavor
- Toppings – A medley of garnishes like boiled egg, pork cracklings, scallions add layers of texture
- Customization – Diners can add different proteins like chicken, shrimp or chorizo
- Cooking method – The noodles absorb the sauce during a quick sauté to yield a flavorful noodle dish
Pancit Palabok is the ultimate comfort food that combines complex flavors and satisfying textures. The ** customizable** and interactive eating experience makes this noodle dish a unique food tradition.
What makes it delicious?
Several factors come together to make Pancit Palabok a delicious noodle recipe:
- Umami-rich sauce – The shrimp and patis pack a serious umami punch
- Aromatics – Garlic, shallots, lemongrass infuse the sauce with fragrance
- Textural contrast – Soft noodles and crunchy toppings create an appealing texture
- Customization – Adding different proteins and garnishes makes it your own
- Mixture of flavors – Salty, sweet, sour, spicy and savory flavors harmonize
When you combine the complex sauce, chewy noodles, satisfying toppings and balance of flavors, it yields an incredibly delicious noodle dish that diners can’t get enough of. The interplay of tastes and textures is what makes Pancit Palabok so craveable.
Ingredients
To make authentic Pancit Palabok, you need several key ingredients that come together to create its signature taste.
Essential Ingredients
Here are the essential ingredients needed:
- Rice stick noodles – Thick, chewy noodles that can stand up to the sauce
- Shrimp – Provides flavor for the sauce and a protein topping
- Chicken broth – Adds savory flavor to the sauce
- Garlic – Provides aromatic flavor
- Onion – Adds depth of flavor
- Patis (fish sauce) – Provides a salty, umami flavor
- Lemongrass – Infuses the sauce with citrus fragrance
These core ingredients form the base of flavors for Pancit Palabok and allow its signature taste to shine through.
Palabok Sauce
The Palabok sauce is what truly makes this noodle dish unique. Here are its key components:
- Shrimp – The shrimp shells and meat provide rich, briny flavor
- Chicken broth – Thin out the sauce and add savory flavor
- Garlic, onion, lemongrass – Provide aromatic flavor notes
- Patis – Fermented fish sauce that gives a salty, umami taste
- Annatto oil – Adds earthy, peppery flavor and orange color
When these ingredients come together through sautéing and simmering, it yields a rich, flavorful sauce that coats each noodle.
Choosing the Noodles
The type of noodle is also very important. Look for:
- Rice noodles – Provide the tender yet chewy texture Pancit Palabok needs
- Thick noodles – Can stand up to the sauce without getting soggy
- Fresh or dried – Fresh is best but dried works if soaked to rehydrate
The perfect noodles provide a hearty, substantial mouthfeel that holds the sauce well. Thick rice noodles are best to complement the flavorful sauce.
How to Make Pancit Palabok Recipe?
To make outstanding Pancit Palabok, proper preparation of the components is key.
Prepping the Pork and Shrimp
Two of the protein toppings need some initial preparation:
- Pork
- Cut pork belly, shoulder or butt into 1/2″ cubes
- Boil pork for 30 minutes until tender
- Drain and set aside pork cubes
- Shrimp
- Peel, devein and clean shrimp thoroughly
- Cook shrimp in lightly salted water just until pink
- Drain and set aside shrimp
This initial cooking ensures the pork is tender and the shrimp are properly cooked before adding them to the noodles.
Making the Signature Sauce
The sauce can be made in advance to allow flavors to meld.
- Sauté garlic, onion, lemongrass in oil
- Add chicken broth and patis
- Stew shrimp shells in mixture for 30 minutes
- Discard shells and blend mixture into smooth sauce
- Return sauce to pan and simmer 10 minutes
- Season sauce with salt and pepper to taste
Simmering the shrimp shells infuses the sauce with rich umami flavor that coats every noodle.
Perfecting the Noodle Texture
Cooking the noodles properly is also vital to the dish:
- Boil water in a large pan or wok
- Add noodles and cook 2-3 minutes until al dente
- Drain noodles and rinse with cold water
- Toss noodles in sesame oil to prevent sticking
The noodles should have a tender, chewy bite. Rinsing with cold water and oil prevents overcooking and sticking together.
Assembling the Dish
To create the perfect Pancit Palabok, there is an ideal layering process.
Traditional Layering
Pancit Palabok is assembled in layers:
- Noodles – Base layer of cooked rice noodles
- Sauce – Ladlefuls of sauce coat the noodles evenly
- Proteins – Cubed pork, cooked shrimp scattered on top
- Vegetables – Bean sprouts, sliced scallions layered next
- Garnishes – Toppings like hard boiled egg slices, chicharon
This traditional layering order allows the noodles to absorb the sauce and provides the perfect sauce-to-topping ratio in each bite.
Distributing the Sauce
The key is evenly coating the noodles in the sauce:
- Ladlefuls – Pour 2-3 ladlefuls of sauce over noodles
- Toss – Use tongs to toss noodles to evenly coat
- Drizzle – Drizzle extra sauce over noodles as needed
The noodles should be thoroughly yet lightly coated in the flavorful sauce. Too little and the dish is dry, too much and it becomes soggy.
Presentation Tips
Make your Pancit Palabok look as good as it tastes:
- Mound noodles – Form a mound shape for height
- Arrange toppings – Neatly scatter proteins and vegetables
- Garnish decoratively – Place egg wedges, chicharon around edge or on top
- Drizzle sauce – Finish with a final drizzle of sauce
- Serve immediately – Enjoy the dish freshly assembled at peak texture and temperature
A bit of care in the presentation makes Pancit Palabok even more appetizing and special.
Garnishes and Serving
The garnishes and serving style also enhance Pancit Palabok’s deliciousness.
Classic Garnishes
No Pancit Palabok is complete without:
- Hard boiled egg – Wedges add protein, color and texture
- Chicharon – Pork or shrimp crackers provide crunch
- Lemon – Wedges add bright, fresh acidity
- Calamansi – Tiny Filipino limes offer tart juice
- Scallions – Sliced greens give color and mild onion flavor
These traditional garnishes provide pops of color, textural contrast and bright accents of flavor.
Enhancing Flavor and Texture
Each garnish plays a role:
- Egg – Richness and protein
- Chicharon – Crispiness and crunch
- Lemon – Bright, fresh acidity
- Calamansi – Tart, fruity juice
- Scallions – Oniony flavor and color
Together they provide an array of flavors and varied textures to complement the soft noodles and rich sauce.
Creative Twists
You can also get creative with garnishes:
- Mung bean sprouts – For added crunch
- Sliced cucumbers – Cool, crisp contrast
- Crushed peanuts – Nutty crunch and flavor
- Shredded cabbage – Colorful slaw topping
- Fried garlic – Extra aromatic flavor
With some imaginative garnishes, you can put a unique stamp on the traditional dish.
Conclusion: Pancit Palabok Recipe
Pancit Palabok is a quintessential Filipino noodle dish with well-deserved popularity both in the Philippines and internationally. The complex savory sauce coating the hearty rice noodles is simply delicious. Added proteins and garnishes provide textural contrasts and additional flavor accents that make each bite satisfying. Pancit Palabok is the ultimate comfort food that brings people together over its customizable and craveable flavors. This dish provides just a glimpse into the incredible cuisine of the Philippines. Iscleeam hope you are inspired to cook up a batch of flavorful Pancit Palabok and explore more of the incredible foods of the Philippines.
Ingredients
- Noodles:
- 1 pack (200g) bihon (rice vermicelli noodles)
- Sauce:
- 2 tablespoons cooking oil
- ½ pound ground pork
- 1 tablespoon annatto powder (atsuete)
- ¼ cup water (to dissolve annatto)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 6 tablespoons all-purpose flour
- 4 cups chicken or pork broth
- 1 piece shrimp cube (optional)
- 1 tablespoon fish sauce
- ½ teaspoon ground black pepper
- Toppings (choose 4-5):
- ½ cup cooked and shredded chicken (optional)
- ½ cup cooked and shelled shrimp
- 1 cup tinapa flakes (smoked fish flakes)
- ½ cup crushed chicharon (pork rinds)
- 1 cup chopped scallions
- ¼ cup chopped boiled egg
- ½ cup crumbled cooked ham (optional)
- ½ cup grated cheese (optional, cheddar or queso fresco)
- 1 lime or calamansi, cut into wedges (for serving)
Instructions
- Prepare the Noodles: Soak the bihon noodles in hot water for 15-20 minutes, or according to package instructions, until softened. Drain well and rinse under cold water to prevent sticking. Set aside.
- Make the Annatto Oil: In a small bowl, combine annatto powder and water. Mix well to dissolve the annatto and create a reddish orange oil.
- Sauté the Pork: Heat oil in a large pan or wok over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
- Add Aromatics and Annatto Oil: Add the garlic and onion to the pan and sauté for another minute, until softened and fragrant. Pour in the annatto oil and cook for 30 seconds, stirring constantly, to infuse the pork with color.
- Create the Roux: Sprinkle the flour over the pan and cook for 1 minute, stirring continuously, to create a roux.
- Deglaze and Simmer: Gradually pour in the chicken or pork broth, whisking constantly to remove any lumps. Add the shrimp cube (if using), fish sauce, and black pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the sauce thickens slightly.
- Cook the Shrimp (Optional): If using shrimp, add them to the pan during the last 2-3 minutes of simmering.
- Assemble the Pancit Palabok: In a large serving platter or individual bowls, arrange the drained bihon noodles. Top generously with the prepared sauce and your chosen toppings (cooked and shredded chicken, cooked shrimp, tinapa flakes, crushed chicharon, chopped scallions, chopped boiled egg, crumbled cooked ham, grated cheese).
- Serve: Serve immediately with lime or calamansi wedges for a refreshing squeeze of citrus.
Notes
- Adjust the consistency of the sauce: If the sauce seems too thick, add a little more broth or water while simmering.
- Vegetable variations: You can add other vegetables to the pancit like sliced carrots, chopped cabbage, or broccoli florets.
- Protein variations: Feel free to substitute the pork with chicken breasts or thighs, sliced and cooked. You can also use a combination of pork and shrimp.
- Leftovers: Pancit Palabok can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. The sauce may thicken further upon reheating, so you can add a splash of water or broth to loosen it up.
Nutrition Facts
Pancit Palabok Recipe (Filipino Noodles w Pork & Shrimp)
Serves: 4-6 servings
|
Amount Per Serving: Per Serving
|
||
|---|---|---|
| Calories | 500-700 kcal | |
| % Daily Value* | ||
| Total Fat 20-30 g | 30.8% | |
| Saturated Fat 10-15 g | 50% | |
| Trans Fat 0g | ||
| Cholesterol 100-150 mg | 33.3% | |
| Sodium 800-1200 mg | 33.3% | |
| Total Carbohydrate 60-80 g | 20% | |
| Dietary Fiber 5-10 g | 20% | |
| Sugars 10-15 g | ||
| Protein 20-30 g | ||
| Vitamin A Moderate | Vitamin C Low | |
| Calcium 100-200 mg | Iron 4-6 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me