Pancit Palabok with eggs,mixed vegetables,meat, amber menu

Pancit Palabok : Price, Calories, Ingredients, Sauce, and Secret Tips for the Best Recipe (Step-by-Step Guide)

Pancit Palabok is a traditional Filipino noodle dish that features a rich shrimp sauce and is generously topped with a variety of ingredients. Common toppings include cooked shrimp, boiled pork, crushed chicharrón, tinapa (smoked fish) flakes, fried tofu, scallions, and fried garlic, all contributing to its distinct flavor profile. This dish is not only delicious but also satisfying, making it a popular choice for many.

Pancit Palabok shares similarities with other Filipino noodle dishes such as Pancit Luglog and Pancit Malabon, which differ mainly in the type of noodles used and certain ingredients, as well as variations in preparation methods.

For those who enjoy Jollibee’s version of Palabok, making this dish at home can elevate your culinary experience. It is advisable to gather all necessary ingredients and ensure your kitchen is equipped for preparation, allowing you to enjoy this delightful dish efficiently.

Pancit Palabok is frequently served at workplace gatherings, birthdays, and various celebrations, making it a staple in Filipino cuisine. The savory sauce and vibrant presentation make it an appealing choice for special occasions. However, it can also bring a festive touch to any regular day when prepared at home.

What is Pancit Palabok?

Pancit Palabok is a distinctive variation of the traditional pancit, a beloved dish among Filipinos. Among the various types of pancit available in the Philippines, palabok is easily identifiable due to its unique features, particularly its thin noodles and vibrant orange sauce. The term “salsa na malapot,” which translates to a thick and viscous sauce, is often associated with palabok.

The bright orange color of the sauce is not derived from the orange fruit but is typically achieved through a blend of pork broth, shrimp cubes, ground pork, and annatto powder. Annatto is the key ingredient that gives the noodles their eye-catching hue and refreshing appearance.

In addition to its visual appeal, pancit palabok is distinguished from other popular pancit variations by its rich flavor profile and specific preparation methods.

Difference between Pancit Palabok and Malabon?

Pancit Malabon originates from the city of Malabon and is known for its vibrant appearance, often featuring hard-boiled eggs, chicharrón, and shrimp. Although Pancit Palabok also includes these elements, the two dishes are differentiated primarily by the type of noodles used. Pancit Palabok is made with bihon, which are thin, almost transparent noodles, whereas Pancit Malabon uses considerably thicker noodles.

Another notable difference between the two dishes lies in their toppings. Pancit Malabon is characterized by an abundance of seafood, which may include shrimp, squid, and sometimes even oysters. In contrast, Pancit Palabok primarily features shrimp as its seafood topping. 

Additionally, the presentation and preparation styles differ: in Pancit Palabok, toppings and sauce are typically placed on top of the noodles without mixing, while in Pancit Malabon, the ingredients, toppings, and sauce are more thoroughly incorporated.

How to Prepare Pancit Palabok

  • The preparation of Pancit Palabok can be categorized into two main components: the sauce and the toppings. In total, the entire cooking and preparation process should not exceed 45 minutes, enabling one to efficiently prepare sufficient Pancit Palabok for the entire family.
  • The ingredients for the sauce require minimal advance preparation, while the toppings necessitate more attention. Begin by boiling 1 cup of pork; once cooked, thinly slice and cut it into small pieces. Cube 2 pieces of fried firm tofu, pound half a cup of chicharrón, and slice 2 hard-boiled eggs. Additionally, boil or steam approximately half a cup of shrimp and finely chop green onions or scallions.
  • Once the ingredients are prepared, commence the cooking process. Soak 1 pack of rice noodles in water for approximately 15 minutes, then drain and set aside. Focus on the sauce first; heat some cooking oil in a saucepan. When the oil is sufficiently hot, add half a pound of ground pork and allow it to cook for approximately 5 to 7 minutes.
  • Dilute 1 tablespoon of annatto powder in 3 cups of pork broth. If annatto seeds are being utilized, it is imperative to soak them in 3 tablespoons of water to achieve the signature color associated with Pancit Palabok. Pour this mixture into the saucepan and bring it to a boil. 
  • Incorporate the shrimp cube and stir, allowing the sauce to simmer for approximately 3 minutes. Gradually add 6 tablespoons of all-purpose flour while continuously stirring the sauce. Additionally, incorporate 2 tablespoons of fish sauce and half a teaspoon of ground black pepper, permitting the sauce to simmer until it reaches a thick consistency. Once thickened, turn off the heat and set the sauce aside.
  • With the sauce prepared, focus on the remaining components of the dish. Boil water in a pot, then place the noodles in a strainer (either metal or bamboo), submerging the strainer in the boiling water.
  • This process should take about one minute, at which point the noodles should be adequately cooked. Remove the strainer from the pot and drain any excess water.
  • It is now time to arrange the serving plate for the Pancit Palabok. Begin by placing the noodles on the plate, followed by thoroughly pouring the sauce over the noodles.
  • Arrange the toppings, namely the tofu, chicharrón, shrimp, eggs, and any additional garnishes, around the plate and atop the sauce. Finally, enhance the dish with a slice of lemon or calamansi for added zest.
  • The Pancit Palabok is now ready for presentation. It is recommended to share and enjoy this dish with family, fostering a sense of community and appreciation for culinary traditions. Feedback regarding the preparation and taste is encouraged.

Pancit Palabok Ingredients

  • 500 grams rice noodles (bihon)

Sauce ingredients :

  • 2 tbsp cooking oil
  • 1/2 lb ground pork
  • 1 tbsp anatto powder
  • 3 cups pork broth
  • 1 piece shrimp bouillon
  • 6 tablespoons all-purpose flour
  • 2 tbsp fish sauce
  • 1/2 tsp ground black pepper

Topping ingredients :

  • 1 cup pork belly (boiled and sliced thinly into small pieces)
  • 4 ounces firm tofu (fried and sliced into cubes)
  • ½ cup tinapa flakes (smoked fish)
  • ½ cup chicharron (pounded)
  • 2 hard-boiled eggs (sliced)
  • ½ cup cooked shrimp (boiled or steamed)
  • 1/4 cup green onion or scallions (finely chopped)
  • 3 Tablespoons toasted garlic
  • 2 lemons sliced (or 6 pieces calamansi)

Pancit Palabok Cooking Instructions

  • Begin by soaking the rice noodles in water for about 15 minutes. After soaking, drain the noodles and set them aside for later use.
  • Heat a saucepan over medium heat and add cooking oil until it becomes hot.
  • Once the oil is ready, add ground pork to the saucepan and cook for approximately 5 to 7 minutes until it is browned.
  • If using annatto powder, dilute it in pork broth before pouring it into the saucepan. If using annatto seeds, soak them in 3 tablespoons of water to extract the color, then add to the broth. Bring the mixture to a boil.
  • Add a shrimp cube to the sauce, stirring to combine, and allow it to simmer for 3 minutes.
  • Gradually add flour to the sauce while continuously stirring to avoid lumps.
  • Incorporate fish sauce and ground black pepper, then continue to simmer until the sauce thickens. Set the sauce aside once completed.
  • In a separate pot, bring enough water to a boil.
  • Use a metal or bamboo strainer to hold the soaked noodles, and submerge it in the boiling water for about one minute or until the noodles are firm but cooked. 
  • Remove the strainer from the pot and drain any excess water from the noodles.
  • Place the cooked noodles on a serving plate. Pour the prepared sauce over the noodles and arrange your preferred toppings on top. For added flavor, serve with a slice of lemon or calamansi.

Pancit Palabok Nutritional Info

Serving: 6

  • Calories: 679kcal (34%)
  • Carbohydrates: 81g (27%)
  • Protein: 27g (54%) 
  • Fat: 26g (40%) 
  • Saturated Fat: 8g (40%)
  • Polyunsaturated Fat: 4g
  • Monounsaturated Fat: 12g 
  • Trans Fat: 1g
  • Cholesterol: 132mg (44%) 
  • Sodium: 1174mg (49%)
  • Potassium: 528mg (15%)
  • Fiber: 3g (12%)
  • Sugar: 1g (1%) 
  • Vitamin A: 184IU (4%)
  • Vitamin C: 29mg (35%)
  • Calcium: 88mg (9%)
  • Iron: 3mg (17%)

FAQ’s

Pancit Palabok is a Filipino noodle dish celebrated for its rich flavors. Key ingredients include bihon (rice noodles), shrimp sauce made with annatto powder and shrimp stock, garlic, pork belly or crushed chicharrón, and shrimp. Smoked fish (tinapa flakes) adds a smoky flavor, while boiled eggs enhance heartiness. Finally, green onions are used as a garnish, and some variations may include tofu and calamansi for added zest.

To create a thick and flavorful Palabok sauce, start with shrimp stock as your base. Incorporate annatto powder for color, and add cornstarch to achieve the desired thickness. For seasoning, fish sauce or patis can enhance the overall flavor. Allow the sauce to simmer until it reaches a rich and consistent texture, then pour it over the noodles for a delicious dish.

When preparing Pancit Palabok, traditional recipes typically call for thin bihon noodles. However, for those looking to experiment, thicker rice noodles such as luglug or sotanghon (vermicelli) can serve as excellent alternatives, offering a unique texture. It’s important to ensure that whichever noodles you choose are adequately soaked or cooked before incorporating them into the sauce for the best results.

Conclusion

Pancit Palabok is a renowned Filipino noodle dish noted for its rich shrimp sauce, bihon noodles, and toppings such as shrimp, chicharrón, and tinapa flakes. While similar to Pancit Malabon, its distinct preparation and noodle types set it apart. Preparing Pancit Palabok at home allows for customization and a greater appreciation of its flavors. This dish is a staple in Filipino cuisine, enjoyed during celebrations and daily meals, and it embodies significant cultural importance.

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