Pancit Palabok

Pancit Palabok from Pinay In Texas Cooking Corner


  • 1 lb rice noodles (bihon)

For the Sauce:

  • 3 cloves garlic, minced
  • 2 Tbsp olive oil
  • ½ lb ground pork
  • 1 Tbsp anatto powder or 1 Tbsp annatto seeds soaked in 3 tbsp water
  • 2 cups pork broth (you may used the water from the boiled pork for topping or you may dissolve 2 Knorr pork cubes in 2 cups warm water)
  • 1 cup shrimp juice
  • 3 Tbsp cornstarch dissolved in ¼ cup water
  • 2 Tbsp fish sauce
  • salt and pepper

For the Toppings:

  • ½ lb shrimps, peeled and sauteed in oil just until it turns pink (reserve heads and peels for juice)
  • ½ cup tinapa (smoked fish) flakes
  • ½ cup ground chicharon
  • 1 cup boiled pork, thinly sliced and sauteed in oil until golden brown
  • 3 hard boiled eggs, sliced
  • 3 stalks green onions, finely chopped
  • 3 Tbsp fried garlic (you can use ready made fried garlic or you can fry 9 finely choppedcloves garlic, )
  • sliced lemon to sprinkle on top (optional)


1. Soak noodles in cold water for 20 minutes or until they soften a bit. Cook in a pot of boiling water until tender but still firm. Drain well and set aside.

2. In a saucepan over medium heat, sauté garlic in olive oil until light brown. Add ground pork and cook for about 10 minutes.

3. Mix the annatto powder in pork broth (or if you are using annatto seeds, discard the seeds and add the annatto water to pork broth) then pour the mixture into the saucepan. Bring to a boil. Add the shrimp juice. Stir and simmer for about 3 minutes. Add dissolved cornstarch and fish sauce. Season with salt and pepper to suit your taste. Simmer until sauce thickens. Set aside.

4. Place the noodles on a serving plate. Pour sauce on top of the noodles then arrange the toppings over the sauce. Serve with a slice of lemon if desired.