Pancit Palabok

This is my husband’s ultimate favourite merienda :)



1 pack (1 lb) rice noodles (bihon)


2 tbsp cooking oil

1/2 lb ground pork

1 tbsp anatto powder

3 cups pork broth

1 piece shrimp cube

6 tablespoons all-purpose flour

2 tbsp fish sauce

1/2 tsp ground black pepper


1 cup boiled pork, thinly sliced and cut into small pieces

2 pieces fried firm tofu (tokwa), cubed

½ cup tinapa flakes (smoked fish)

½ cup chicharon (pounded)

2 hard boiled eggs,sliced

½ cup cooked shrimps (boiled or steamed)

1/4 cup green onion or scallions, finely chopped

3 tbsp fried garlic

2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

Cooking Procedure:

1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.

2. Cook the sauce

2.1 Heat a saucepan and pour the cooking oil
2.2 When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
2.3 Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
2.4 Add the shrimp cube and stir and simmer for 3 minutes
2.5 Add the flour gradually while stirring.
2.6 Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.

3. Boil enough water in a pot

4. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)

5. Remove the strainer from the pot and drain the liquid from the noodles.

6. Place the noodles in the serving plate.

7. Place the sauce on top of the noodles then arrange the toppings over the sauce.

8. Serve with a slice of lemon or calamansi. Share and enjoy!

Note: If you are using fresh shrimps with head, the shrimp cube can be omitted. Shell the shrimp and remove the head. Crush the head of the shrimp and use the juice instead of the shrimp cube.


special thanks to panlasang pinoy dot com for the delicious recipe 😀

Print Friendly

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

11 Responses to Pancit Palabok

  1. Free WP Themes

    Amiable post and this fill someone in on helped me alot in my college assignement. Thanks you for your information.

  2. instant travel insurance

    Great read! You should definitely follow up to this topic!?!

    My regards,

  3. susana.f.coates

    luv ur recipe very simple and easy i was wonndering what is annato powder please let me know and where can i find it thank you and for all your recipe.

  4. Joyce Ira

    Hi Ms Susana :)

    Annatto is also known as achuete which is typically used in adding color to Pancit Palabok. If the powder is not available, you can use the seeds. Simply soaked them in warm water for easy color extraction.

  5. Cheng Buhain

    Hi Joyce,

    salamat sa mga shared recipe mo! galing galing galing.. 3 na naluluto at nagagaya ko dyan :) at ang office mate ko.. bongga ang mga nakuha sayo! thanks for sharing those yumyumyum na lafang ha!

  6. Joyce Ira

    Wow touch naman ako!

    Sige keep cooking guys, then pag may time kayo share nio dina ang photo ng niluto nio para mas masaya :-)

  7. cori ramos

    Hi Joy! I lost my recipe for homemade beef tapa. First time I’m gong to try your recipe. Glad I found your website. I browsed over some of the recipes you have here and I am grateful that you give details about cooking techniques and secret ingredients. Thank you so much for being generous with your recipes. May I request for your best recipe for tiramisu even if the ingredients are expensive. First time I tried a recipe, it was ok but not like the authentic tiramisu. Thanks so much again and God bless!!!

  8. cori ramos

    Sori, Joyce, i mispelled your name. Feeling so excited kasi. Regarding the recipe for curry chicken, may I request for the exact measurement of the ingredients. I am not very good with tancha-tancha eh plus this will be the first time I will try cooking this viand. Thanks so much again!!!

  9. Joyce Ira

    Hi Cori!

    You simply made my day by liking the recipes I have on my website. Thank you so much for dropping by :) And no worries if you spelled my name wrongly, Joy/Joyce are kind of the same, so it’s okay 😛

    Honestly, I haven’t done tiramisu yet, but you definitely ring a bell and gave me an idea what to do for dessert this weekend. I’m planning to make macarons tomorrow, but looks like I might end up doing some tiramisu. So, let me see what I’ll come up to and will definitely share with you the recipe I used :)

    As for the curry, here are the ingredients:

    1/2 kilo chicken, any part will do
    2 cups coconut milk
    2 potatoes, quartered
    1 carrot, cut into squares
    2 tbsp curry powder
    You may also add 1 bell pepper, 1 small can of peas, and 1 tsp of chili flakes to bring out some more flavor to the dish. If chili flakes is not available, you may use siling labuyo to make it a little bit spicy.

    Once you have sauteed and mix everything in the pan, taste the dish if the curry is enough to make it appealing. If you wish to have stronger taste of curry, just add some more powder. Add a little salt and pepper to taste.

    My website is so much behind. Thanks for your feedback, now I have gathered inspiration to make it more informative and enjoyable for my readers.

    Happy cooking!

  10. cori ramos

    I tried your recipe for tapa and it was superb! I just added more garlic. Thanks so much again for sharing your recipes!!! Hope you can share your recipe for Chicken curry with measurement for the ingredients.

  11. Joyce Ira

    Hi Cori! Great to hear that your tapa turned out yummy! Always try to add something more when you think you can make the dish more delightful. I actually experiment most of the time, I may fail sometimes, but at least I have tried. As for the chicken curry, I’ll revise it now so you’ll see the exact measurements :)

Leave a Reply

Your email address will not be published. Required fields are marked *