Rice noodles draped in a rich, orange shrimp and annatto sauce, topped with boiled egg, crushed pork crackling and spring onion.
Pancit palabok
- 300 g rice vermicelli or bihon noodles
- 2 tbsp achiote (annatto) oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- 300 ml shrimp or fish stock
- 2 tbsp fish sauce
- 2 tbsp cornflour mixed with 3 tbsp water
- 150 g cooked prawns
- boiled eggs, crushed pork crackling and spring onion, to top
- Soak the noodles according to the pack, drain, and set aside.
- Heat the achiote oil in a pan and fry the garlic and onion until fragrant.
- Add the stock and fish sauce, and bring to a simmer.
- Stir in the cornflour slurry and simmer until the sauce thickens and turns a deep orange.
- Toss the noodles through the sauce, or arrange the noodles and pour the sauce over.
- Top with prawns, boiled egg, crushed pork crackling and spring onion to serve.
What is pancit palabok?
Pancit palabok is a Filipino party noodle dish. Thin rice noodles are covered in a thick orange sauce made with shrimp stock and annatto, then topped with crushed pork crackling, prawns, boiled egg, spring onion and fried garlic. A squeeze of calamansi or lemon goes on at the table.
Noodles stand for long life in Filipino food culture, so pancit is a fixture at birthdays and celebrations.
Ingredient notes and UK swaps
- Noodles: thick rice vermicelli or bihon. Soak, then briefly boil so they stay springy.
- Annatto (achuete): powder or seeds give the orange colour and a mild earthy taste. Paprika is a rough swap for colour only.
- Shrimp stock: simmer prawn heads and shells for 15 minutes. A fish or seafood stock cube is a quick option.
- Chicharron: pork crackling bought in bags from UK shops works well crushed on top.
- Calamansi: lemon or lime juice is a fine swap.
Serving and storing
Put the noodles on a large platter, pour over the sauce and scatter the toppings so guests can mix it themselves. For a party, keep the sauce warm in a pan and pour it over just before serving so the noodles do not go soft.
Tips for the best pancit palabok
- The achiote oil is what gives the sauce its signature orange colour, do not skip it. See our guide to achiote if you need to make your own.
- Add the toppings just before serving, so the pork crackling stays crisp rather than softening in the sauce.
Getting the sauce colour right
The achiote oil is what gives pancit palabok its distinctive deep orange colour, do not substitute it with plain oil or the sauce will look flat and pale compared with the traditional dish, a little goes a long way for both colour and flavour.
Frequently asked questions
Can I make pancit palabok without shrimp stock?
Yes, a good fish or chicken stock works as a substitute, though shrimp stock gives the most traditional flavour.
What is the topping traditionally used for pancit palabok?
Crushed pork crackling (chicharon), boiled egg, spring onion and sometimes smoked fish flakes or extra shrimp.
Can I make the palabok sauce ahead?
Yes. It keeps for 2 days in the fridge. Reheat with a splash of stock, as it thickens when cold.
