Pancit Palabok is a popular Filipino type noodles dish. Pancit Palabok is a delicious noodle dish loaded with thick and golden shrimp sauce and topped with generous amount of flaked smoked fish, crushed pork rinds and boiled eggs. Palabok is delicious for snack and great party noodle dish. 

I was asked what is the difference between Pancit Palabok and Pancit Malabon. Pancit Palabok, thin noodles is used and the sauce is usually served on top of the noodles. The toppings used are usually shrimps, ground pork, tinapa flakes, tofu, boiled eggs and chicharon. With Pancit Malabon, thick noodles is used. The sauce is already mixed in with the noodles and the toppings are mostly seafood.

Learn how to make this delicious Pancit Palabok by watching the easy to follow video below. The simple instructions below will also guide you with the steps. Don't forget to check related recipes below. Click on the name link below the picture to see complete recipe. 

Follow Casa Baluarte Recipes on Facebook, YouTube, Pinterest and Instagram for more delicious home-cooking recipes and easy to follow cooking videos. Give this delicious recipe a try. Let me know how you like it. For questions, leave a comment below or email me at or comment on my Facebook page or YouTube channel. 

  • 1 lb shrimps
  • smoked (tinapang) galunggong or bangus fish
  • 12-16 ounces pancit bihon (Super Q Golden Bihon brand)
  • 3 tbsp canola oil
  • 5 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 lb ground pork
  • 1 tsp ground pepper
  • 2 tbsp fish sauce
  • 3 tsp annatto (achuete) powder
  • water
  • salt to taste
  • 3-4 tbsp cornstarch (depends on how thick you want the sauce)
  • calamansi or lemon for garnishing
  • crushed pork rinds for garnishing
  • hard boiled eggs for garnishing
  • chopped green onions for garnishing

  1. Boil 5 cups of water. Add shrimps and cook until pink for 3 minutes (depending on the sizes of the shrimps). Remove shrimps from the broth and allow to cool. Save remaining broth. Peel shrimps and deveine. Save the shrimp heads and set aside. 
  2. Fry smoked fish in oil until fully cooked. Remove fish from oil, allow to cool and flake. Set aside. 
  3. Bring enough water into a boil. Add noodles and cook for about 3 to 4 minutes while making sure the noodles are cooked and still firm. Remove noodles from the pot and drain. Rinse in cold water and drain again. Set aside. 
  4. Place shrimp heads in an electric chopper and add 1.5 cups of water. (see video) Strain the juice and set aside. 
  5. Heat oil over medium heat and saute onion and garlic until fragrant for about a minute. Add ground pork and cook until lightly browned for about 5-7 minutes. Season with ground pepper and fish sauce. Stir and cook for a minute. Add annatto powder and stir to combine. Stir and cook for a minute. 
  6. Pour in shrimp broth and shrimp head broth. Stir and cover. Simmer for 15 minutes while stirring occasionally. Add salt as needed. Reduce heat to low and add cornstarch slurry (cornstarch diluted in 1/2 cup of shrimp broth). Simmer for few minutes until sauce thickens. 

  • Place noodles in a serving plate. 
  • Ladle the gravy on top of the noodles. (depending on how much sauce you prefer)
  • Garnish with calamansi or lemon wedges. Top with tinapa flakes, crushed pork rinds, shrimps, hard boiled eggs and garnish with chopped green onions. Serve and enjoy!

(click on name link below the pictures to see complete recipe)

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