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Rice noodles draped in a rich, orange shrimp and annatto sauce, topped with boiled egg, crushed pork crackling and spring onion.
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.
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.
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- Annatto oil. For the sauce’s signature orange colour.
