Pancit Palabok

Name: Pancit Palabok
Total time: 60 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb fine rice vermicelli (bihon noodles); 3 cups shrimp broth (from boiled heads/shells); 1/2 lb ground pork; 1/2 cup smoked fish flakes (tinapa); 1/4 cup annatto water (atsuete for color); 3 tbsp cornstarch (for thickening); Toppings: Boiled shrimp, crushed chicharon, hard-boiled eggs, fried garlic, green onions, calamansi

Thin rice noodles topped with a savory golden shrimp sauce and various toppings.

60 minutes

Serves 4

Snack/Dinner

Contains common allergens

Egg Fish Seafood Shellfish Wheat

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Instructions

6 steps

1
Prepare the Noodles: Soak the rice vermicelli in cold water for 10 minutes to soften. Bring a pot of water to a boil, drop the softened noodles in for just 1-2 minutes until translucent and tender, then drain immediately and set on a serving platter.

2
Sauté the Pork: In a saucepan, heat oil and sauté minced garlic and onions. Add the ground pork and cook until browned.
3
Make the Palabok Sauce: Pour the shrimp broth and annatto water into the saucepan with the pork. Bring to a simmer. Season with fish sauce (patis) to taste.
4
Thicken the Sauce: Dissolve the cornstarch in a little water to make a slurry. Whisk it into the simmering sauce until it becomes a thick, glossy, golden-orange gravy.
5
Assemble: Pour the thick, hot sauce directly over the plain noodles on the platter.
6
Garnish: Top generously with the smoked fish flakes, crushed pork cracklings, boiled shrimp, sliced eggs, fried garlic bits, and green onions. Serve with calamansi halves.

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