Pancit Palabok

Pancit Palabok is one of my favorite merienda (mid-day snack) dishes growing up. I would also have this at birthday parties, family reunions, and large get togethers. It's nostalgic in a way that I still crave it all the time living in New York!

What makes pancit palabok special is that bright orange sauce made with shrimp stock and achuete (annatto seeds). It's poured over thin noodles and topped with everything good: crispy pork belly, jammy eggs, fried garlic, smoked fish, and chicharron. I know the list looks long, but every single one plays a role. Some add crunch, some add smokiness, some add just the right amount of brightness. You'll see what I mean once you taste it all together.

This dish was always so daunting for me but I'll help you each step of the way so you can make this at home!

For other Filipino dishes, check out this Garlic Fried Rice! And if you love Filipino appetizers, take a look at these Adobo Chicken Wings or this Lumpia. Making pancit palabok for a birthday? Finish the celebration with my Ube Cake, a light ube chiffon with ube buttercream.

Ingredients and Substitutions

Noodles and Sauce:

• Shrimp (with heads and shells on): The heads and shells are what build the foundation of your broth. Once you've made the stock, you'll poach the shrimp in it and reserve them as a topping (see note below on how to devein shrimp).
• Palabok noodles: I use Super Q brand noodles, which are the classic choice for this dish. They require a 10 minute soak before boiling. You could also use the thinner cornstarch noodles.
• Fish sauce: This seasons the sauce and adds depth. Start with 3 ½ tablespoons and taste as you go. you can always add more.
• Achuete water: This is what gives palabok its orange color. I use the achuete powder you find in the Asian or Latin grocery store. You'll need to mix 1 teaspoon of powder with 1 tablespoon of water into a homogenous liquid. This will avoid having orange clumps in your noodles.
• Cornstarch slurry: This thickens the sauce to that glossy, clingy consistency you want. We use equal parts cornstarch and water (6 tablespoons)

Toppings

All toppings serves a purpose into making this dish but use as little or as many as you want.

• Pork belly: Some recipes use ground pork in the sauce, instead I use pan fried pork belly as a topping.
• Garlic: You'll use garlic two ways, 2 smashed cloves go into the stock, and minced garlic gets fried until golden for topping. If you want a shortcut, you can buy pre-fried garlic.
• Tinapa (smoked fish): This is what gives the dish its signature smokiness. You can find tinapa at most Asian grocery stores. If you can't find any, smoked mackerel or smoked trout work well as a substitute. The goal is that smoky, flaky fish topping, whatever gets you there!
• Eggs: We're making jammy eggs here. Boiled for 6 minutes then placed in an ice bath so the yolk is just set but still a little soft. They get quartered lengthwise for topping. If you prefer a fully hard boiled yolk, just boil for 10 minutes instead of 6.
• Chicharron (pork rinds): Crumbled on at the very end for that savory crunch. I like a lot of this on top.
• Scallions and lemon: Thinly sliced scallions go on top and a squeeze of lemon right before eating brightens everything up. Calamansi (a small floral citrus used widely in the Philippines) is preferable if you have it but it's difficult to find here in the US so I use regular lemon here and it does the job.

*See recipe card below for full list of ingredients and quantities.

How to Devein Shrimp

The "vein" is actually the shrimp's digestive tract. It's a thin, dark line that runs along the curved outer back of the shrimp. It's not harmful to eat, but it can have a slightly gritty texture and bitter taste, so it's worth removing.

1. Peel the shell and remove the head and tail.

2. Using a small paring knife, make a shallow cut along the curved outer back of the shrimp. You'll see that thin dark line. Use the tip of your knife or your fingers to pull it out in one motion, then rinse the shrimp under cold water.

How to Make Pancit Palabok

Preparing the Sauce

1. Remove heads and shells and devein the shrimp. Season lightly with salt and set aside.

2. In a pot over medium heat, add 2 teaspoons of neutral oil and sauté the shrimp heads and shells with 2 smashed garlic cloves and half of a roughly chopped onion for about 3 minutes, until the shells turn pink and fragrant. Add 4 cups of water, bring to a boil, then reduce to a simmer for 5 minutes. Strain the stock and discard the shells. Return the liquid to the pot.

3. Poach the shrimp in the hot stock for 2 to 3 minutes, until pink and curled. Remove with a slotted spoon and set aside on a plate. These are your topping shrimp.

4. To build the sauce, slowly stir in the cornstarch slurry (mixed 6 tablespoons of cornstarch and 6 tablespoons of water), the achuete water (mixed 1 teaspoon of achuete powder and 1 tablespoon of water), and 3 tablespoons of fish sauce. Taste and add more fish sauce if needed. Let the sauce simmer for about 15 minutes. It will thicken up and that's exactly what you want.

Preparing the Noodles

5. Cook the noodles according to package instructions. Drain through a colander and set aside.

Preparing the Toppings

1. Jammy eggs: Bring a small pot of water to a boil. Gently lower in the eggs and boil for exactly 6 minutes. Transfer immediately to a bowl of ice water and leave for at least 10 minutes. Peel and cut each egg into quarters lengthwise.

2. Pork belly: Pat the pork belly dry with paper towels, season with salt, and slice. Pan fry over medium high heat until golden brown, about 8 to 10 minutes. Set aside.

3. Fried garlic: Mince 4 garlic cloves. Remove all but about ½ teaspoon of oil from the same pan you cooked the pork in and set over medium heat. Add the garlic and fry, stirring constantly, until golden. Remove and set aside

4. Prepare the other toppings: the sliced scallions, lemon wedges, poached shrimp from earlier, and the shredded smoked fish tinapa

Serve

1. Add the cooked noodles to a large bowl, pour the sauce over, and toss until everything is well coated. Transfer to a serving platter.

2. Top with the fried garlic, smoked fish, pork belly, poached shrimp, sliced eggs, scallions, and crumbled chicharron. Serve with lemon wedges on the side.

Storage Tips

Palabok is best eaten fresh, right after you've assembled it. If you have leftovers, store the noodles and sauce separately from the toppings if possible. Refrigerate in airtight containers for up to 2 days. Reheat the noodles and sauce gently on the stovetop with a splash of water to loosen the sauce. Add your toppings fresh when you're ready to serve again.

I don't recommend freezing the assembled dish. The noodle texture changes too much. You can, however, freeze the sauce on its own for up to a month.