Description
Savory Pancit Palabok is a classic Filipino noodle dish featuring soft rice noodles topped with a flavorful, thick shrimp-based sauce. This recipe combines ground pork, shrimp stock, and annatto oil to create an aromatic and rich sauce, garnished with shrimp, fried tofu, hard-boiled eggs, crunchy chicharrón, garlic, and scallions. Served with calamansi or lemon wedges, this delightful dish offers a perfect balance of texture and taste, ideal for any family gathering or special meal.
Ingredients
Scale
For the Annatto Oil
- 2 tbsp annatto seeds (or annatto powder for quicker preparation)
- 2 tbsp cooking oil (any kind)
For the Sauce and Meat
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup ground pork (or ground turkey for a lighter version)
- 2 tbsp fish sauce (soy sauce as a substitute for vegetarian option)
- 2 cups shrimp stock (or water with bouillon)
- 1 cup water (for adjusting sauce consistency)
- 2 tbsp cornstarch (dissolved in water before use)
- Salt, to taste
- Pepper, to taste
Noodles and Toppings
- Rice noodles, soaked in warm water for 15-20 minutes (quantity approx. 200-250g dried noodles)
- 1 cup cooked shrimp, peeled and deveined
- 2 large hard-boiled eggs, sliced
- 1 cup crushed chicharrón (fried or store-bought)
- 1 cup firm tofu, fried and cubed
- 2 stalks scallions, sliced
- 2 tbsp fried garlic
- 2 pieces calamansi or lemon wedges (for serving)
Instructions
- Soak the Noodles: Soak the rice noodles in warm water for 15 to 20 minutes until they become soft and pliable. Once softened, drain and set aside to prepare the other components.
- Prepare the Annatto Oil: Heat 2 tablespoons of oil in a small pan over low heat. Add the annatto seeds and let them infuse the oil for 1 to 2 minutes, taking care not to burn the seeds. Strain the oil to remove the seeds and reserve the bright orange annatto oil for use in the sauce.
- Sauté Aromatics and Meat: In a large skillet, add the strained annatto oil. Sauté the minced garlic and chopped onions until fragrant and translucent. Add the ground pork and cook over medium heat until browned and fully cooked. Stir in the fish sauce to enhance the umami flavor.
- Simmer the Sauce: Pour in the shrimp stock and bring the mixture to a gentle simmer. Gradually add the dissolved cornstarch while stirring continuously to thicken the sauce. Adjust the sauce with water if necessary to achieve desired consistency. Season with salt and pepper to taste.
- Cook the Noodles: In a separate pot, bring water to a boil. Blanch the soaked rice noodles for 1 to 2 minutes until tender but still firm. Drain the noodles thoroughly to avoid sogginess.
- Assemble the Pancit Palabok: Arrange the cooked noodles neatly on a large serving platter. Ladle the thickened shrimp sauce generously over the noodles, ensuring even coverage.
- Add Toppings: Garnish the sauced noodles with cooked shrimp, cubed fried tofu, sliced hard-boiled eggs, crushed chicharrón, sliced scallions, and fried garlic. Serve alongside calamansi or lemon wedges for squeezing over the dish to add a tangy brightness.
Notes
- You can substitute ground pork with ground turkey for a lighter version or go vegetarian by replacing fish sauce with soy sauce and omitting shrimp.
- Annatto powder can be used if you want to skip soaking the seeds; simply mix powder directly with the oil on low heat.
- If you can’t find shrimp stock, boil shrimp shells to make a quick broth or use water with bouillon cubes to mimic the flavor.
- Cook the noodles just until tender to avoid them turning mushy when mixed with the sauce.
- Adjust the amount of cornstarch slurry to achieve a thicker or thinner sauce based on your preference.
- Fried garlic and calamansi or lemon wedges add essential aromatics and acidity to balance the dish.
