📝 About This Recipe
A true jewel of Filipino festive cuisine, Pancit Palabok is a stunning noodle dish defined by its vibrant orange sauce and a symphony of textures. This recipe features silky rice sticks smothered in a rich, smoky shrimp gravy infused with annatto, topped with a lavish array of crispy pork, fresh seafood, and citrusy calamansi. It is a masterpiece of 'Malinamnam'—that uniquely Filipino savory-sweet-umami profile that makes every celebration feel complete.
🥗 Ingredients
The Noodles
- 1 lb Bihen (Thin Rice Sticks) or Palabok Noodles (soaked in water according to package instructions until softened)
The Palabok Sauce
- 2 cups Shrimp heads and shells (reserved from the shrimp used for topping)
- 5 cups Water (for making shrimp stock)
- 3 tablespoons Annatto (Achuete) seeds (steeped in 1/2 cup hot water to extract color)
- 1/2 cup Cornstarch (diluted in 1/2 cup water to create a slurry)
- 3 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1 teaspoon Ground Black Pepper
- 1 piece Shrimp Bouillon Cube (optional, for deeper flavor)
The Toppings
- 1/2 lb Shrimp (peeled and deveined, then boiled)
- 1 cup Chicharon (Pork Cracklings) (crushed into small bits)
- 3-4 pieces Hard-boiled Eggs (sliced into rounds)
- 1/2 cup Tinapa (Smoked Fish) Flakes (toasted lightly)
- 1/4 cup Fried Garlic (golden brown and crispy)
- 1/2 cup Green Onions (finely chopped)
- 6-8 pieces Calamansi or Lemon (cut into halves)
👨🍳 Instructions
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1
Prepare the shrimp stock by pounding the shrimp heads and shells using a mortar and pestle to extract the essence. Boil them in 5 cups of water for 10-15 minutes, then strain into a clean pot, discarding the solids.
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2
Extract the annatto color by soaking the seeds in 1/2 cup hot water for 5 minutes. Rub the seeds between your fingers to release the pigment, then strain the liquid into the shrimp stock.
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3
Bring the colored shrimp stock to a gentle simmer over medium heat. Add the shrimp bouillon cube and fish sauce, stirring until dissolved.
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4
Slowly pour in the cornstarch slurry while whisking constantly. Continue to cook until the sauce thickens to a gravy-like consistency that can coat the back of a spoon.
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5
Taste the sauce and adjust seasoning with more fish sauce or pepper if needed. Keep the sauce warm on low heat while you prepare the noodles.
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6
Boil a large pot of water. Place the pre-soaked rice noodles in a wire basket or strainer and submerge them in the boiling water for about 1-2 minutes until tender but still firm (al dente).
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7
Drain the noodles thoroughly and transfer them to a large serving platter. If the noodles are sticking, you can toss them in a teaspoon of oil.
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8
Pour the thick, golden shrimp sauce generously over the noodles, ensuring they are well-covered.
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9
Begin the assembly by sprinkling the toasted tinapa flakes evenly over the sauce. This provides the signature smoky depth.
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10
Layer the crushed chicharon over the fish flakes for a necessary crunch, followed by the fried garlic bits.
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11
Arrange the boiled shrimp and sliced eggs in an aesthetically pleasing pattern on top.
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12
Garnish with a heavy sprinkle of chopped green onions and place the calamansi halves around the edges of the platter.
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13
Serve immediately while steaming hot, instructing guests to squeeze calamansi over their portion and mix well before eating.
💡 Chef's Tips
For the most authentic flavor, do not skip the tinapa (smoked fish) flakes; they provide the soul of the dish. If you cannot find annatto seeds, you can use 1 tablespoon of annatto powder dissolved in water. To prevent the noodles from becoming soggy, only combine the sauce and noodles right before you are ready to serve. Always use fresh shrimp heads for the stock; bottled clam juice or shrimp base is a secondary substitute but lacks the same sweetness. Make your own fried garlic by slowly simmering minced garlic in oil until golden—the flavored oil can also be drizzled over the noodles.
🍽️ Serving Suggestions
Serve with a side of extra calamansi or lime wedges for those who prefer more acidity. Pair with 'Putong Puti' (steamed rice cakes) to soak up the extra savory sauce. Accompany with a cold glass of Sago't Gulaman (sweetened palm seed and jelly drink). A side of crispy fried pork belly (Lechon Kawali) makes this a truly indulgent feast.