Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pancit Palabok
Thin rice noodles topped with a savory golden shrimp sauce and various toppings.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving715
Calories
56 g
Protein
96 g
Carbs
10 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pancit Palabok is a noodle dish of thin rice vermicelli under a thick, golden shrimp-and-pork sauce, crowned with shrimp, crushed chicharon, egg, and fried garlic. Unlike stir-fried pancit, the noodles are plain and the sauce is poured over at serving. It is a party staple, assembled to order so the toppings stay crisp.
Listahan note
This version makes a savory annatto-tinted sauce thickened just enough to cling, then layers crunchy and rich toppings so each forkful has contrast.
Technique cues
- Keep the noodles plain and pour the sauce over at serving for the right texture.
- Thicken the sauce so it coats without turning gluey.
- Add the crisp toppings at the last moment so they keep their crunch.
Kitchen flow
- Parallel prep
- Make the sauce and prep all toppings before softening the noodles.
- Make-ahead
- Make the sauce ahead; assemble at serving so toppings stay crisp.
- Leftover move
- Store components separately and assemble fresh for the best texture.
- Cleanup rhythm
- One pan for sauce; rinse the noodle bowl promptly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Rice vermicelli (bihon)
Base
Purpose: The fine noodles soak up the sauce without overwhelming it.
Handling: Soften per package and keep warm and plain.
Adaptation: Any thin rice noodle works.
Shrimp broth and ground pork
Sauce base
Purpose: Give the sauce its savory, seafood-rich body.
Handling: Brown the pork, then simmer with shrimp broth.
Adaptation: Use chicken broth plus shrimp paste if needed.
Annatto water
Color
Purpose: Gives the sauce its signature golden-orange hue.
Handling: Steep annatto and strain into the sauce.
Adaptation: A pinch of paprika adds color.
Crushed chicharon and fried garlic
Crunchy toppings
Purpose: Provide the crisp contrast that defines palabok.
Handling: Add at the very end so they stay crisp.
Adaptation: Crushed pork rinds and store-bought fried garlic work.
Technique notes
- Assemble per plate, since pre-sauced noodles go soft fast.
- Get the sauce thickness right so it coats but does not gum up.
- Be generous with crisp toppings for the signature contrast.
Ingredient swaps
- Shellfish-free direction
- Use chicken broth and skip the shrimp, leaning on pork and egg.
- Pork-free direction
- Use chicken or extra shrimp and skip the chicharon.
- Gluten-free direction
- Rice noodles are gluten-free; verify any added sauces.
Serve alongside
- Calamansi wedges
- Lumpia Shanghai
- Puto
- Steamed white rice
- Iced tea
- Calamansi soda
- Cold water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate components separately up to 2 days.
- Reheat the sauce and noodles separately, then assemble fresh.
- Freezing is not recommended.
Equipment
- Saucepan
- Pot for noodles
- Serving platter
- Fine strainer for annatto
Make this household-aware
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Plan it in Listahan
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