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.
