A popular Filipino noodle dish known for its savory sauce and toppings, perfect for gatherings and special occasions.
Ingredients
For the Noodles
- 8ozrice noodles (bihon or palabok)
- Water (for soaking noodles)
For the Sauce
- 2tbspoil
- 4clovegarlic, minced
- 1piecemedium onion, chopped
- 1/2lbground pork or shrimp
- 4cupschicken broth
- 2tbspfish sauce (patis)
- 3tbspshrimp paste (bagoong alamang)
- 3tbspcornstarch (mixed with a little water to form a slurry)
- Salt and pepper to taste
- 1tbsplemon or calamansi juice (for added flavor)
For the Toppings
- Hard-boiled eggs, sliced
- Chicharrón (crispy pork skin), crushed
- Green onions or scallions, chopped
- Sliced lemon or calamansi
- Optional: cooked shrimp, sautéed meat (like chicken or pork), or other toppings of your choice
How to make Pancit Palabok
Prepare the Noodles
Soak the rice noodles in warm water for about 30 minutes or until softened. Drain and set aside.
Make the Sauce
In a large pan, heat the oil over medium heat. Sauté the garlic and onion until fragrant and onions become translucent.
Add the ground pork or shrimp and cook until browned.
Pour in the chicken broth and bring to a boil.
Stir in the fish sauce and shrimp paste. Let it simmer for about 5-10 minutes.
Gradually add the cornstarch slurry to the sauce while stirring. Continue cooking until the sauce thickens to your desired consistency.
Season with salt, pepper, and lemon or calamansi juice to taste.
Combine Noodles and Sauce
Add the softened rice noodles to the sauce, gently tossing to coat the noodles evenly with the sauce.
Serve
Transfer the Pancit Palabok to a serving dish. Top with sliced hard-boiled eggs, crushed chicharrón, and chopped green onions.
Serve with wedges of lemon or calamansi on the side for added flavor.
Tips & Tricks
For a richer flavor, you can use shrimp broth instead of chicken broth.
Feel free to customize the toppings based on your preference.
FAQS
How do I make Pancit Palabok from scratch?
To make Pancit Palabok from scratch, start by soaking 8 oz of rice noodles in warm water for about 30 minutes. In a large pan, sauté minced garlic and chopped onion in oil until fragrant. Add ground pork or shrimp and cook until browned. Pour in 4 cups of chicken broth, stir in fish sauce and shrimp paste, and let it simmer. Thicken the sauce with a cornstarch slurry, then mix in the softened noodles. Top with hard-boiled eggs, crushed chicharrón, and green onions before serving.
Is Pancit Palabok suitable for gluten-free diets?
Pancit Palabok can be made gluten-free by using rice noodles and ensuring that the fish sauce and shrimp paste you use are gluten-free. Always check the labels to confirm that there are no hidden gluten ingredients. This dish is naturally gluten-free, making it a great option for those with gluten sensitivities.
What can I substitute for shrimp paste in Pancit Palabok?
If you don't have shrimp paste (bagoong alamang), you can substitute it with miso paste or a combination of fish sauce and a bit of sugar for sweetness. While the flavor may differ slightly, these alternatives will still provide a savory depth to your Pancit Palabok.
How should I store leftover Pancit Palabok?
To store leftover Pancit Palabok, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of chicken broth or water to prevent the noodles from drying out.
What are some good side dishes to serve with Pancit Palabok?
Pancit Palabok pairs well with a variety of side dishes. Consider serving it with lumpia (Filipino spring rolls), a fresh green salad, or a side of grilled meats. For a complete meal, you can also serve it with a dipping sauce made from vinegar and chili for an extra kick.
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