Pancit Palabok: A Fiesta of Flavors and Textures on Your Plate
6-8 Servings
Pancit Palabok is a beloved Filipino noodle dish that’s a true celebration of flavors and textures. It features thin rice noodles bathed in a creamy, flavorful shrimp sauce and topped with a variety of ingredients, creating a symphony of tastes and aromas in every bite. This festive dish is often served during special occasions and gatherings, but it’s also a popular everyday meal enjoyed across the Philippines.
45min Prep
30min Cook
INGREDIENTS
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Noodles:
- 500g (1.1 lbs) pancit bihon (thin rice noodles)
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Shrimp Sauce:
- 1/2 kg (1.1 lbs) shrimp heads and shells
- 1 onion, chopped (approx. 150g or 5.3 oz)
- 4 cloves garlic, minced (approx. 10g or 0.35 oz)
- 1-inch piece ginger, sliced (approx. 15g or 0.5 oz)
- 3 tbsp annatto powder, diluted in 1/2 cup water
- 1/4 cup cooking oil
- 4 cups shrimp broth or water
- 1/2 cup cornstarch, diluted in 1/2 cup water
- Salt and pepper to taste
-
Toppings:
- 4 hard-boiled eggs, chopped
- 1 cup chicharrón (pork cracklings)
- 1/2 cup tinapa flakes (smoked fish)
- 1/2 cup cooked shrimp
- Green onions, chopped
- Lemon wedges
INSTRUCTIONS
- Make the Shrimp Broth: In a pot, combine shrimp heads and shells with water. Bring to a boil, then simmer for 30 minutes. Strain and set aside the broth.
- Sauté Aromatics: In a pan, heat oil and sauté onions, garlic, and ginger until softened.
- Add Annatto and Broth: Add annatto water and shrimp broth. Bring to a simmer.
- Thicken the Sauce: Gradually stir in the cornstarch mixture until the sauce thickens. Season with salt and pepper.
- Cook the Noodles: Cook the pancit bihon according to package instructions. Drain and set aside.
- Assemble and Serve: Divide the noodles among serving plates. Pour the shrimp sauce over the noodles. Top with chopped eggs, chicharrón, tinapa flakes, cooked shrimp, and green onions. Serve with lemon wedges on the side.
The Story of Pancit Palabok:
Pancit Palabok is a dish that reflects the rich history and diverse culinary influences of the Philippines. Its origins can be traced back to the Chinese traders who introduced noodles to the country, but Filipinos put their own unique spin on it by incorporating local ingredients and flavors.
The name “Palabok” is believed to come from the Kapampangan word “palabuc,” which means “tossing” or “mixing.” This refers to the process of tossing the noodles with the sauce and toppings, creating a harmonious blend of flavors and textures.
Today, Pancit Palabok is a festive dish often served during special occasions and gatherings. It’s a symbol of celebration and abundance, a testament to the creativity and resourcefulness of Filipino cooks who transformed simple ingredients into a culinary masterpiece.
