Pancit Palabok

🧂 Ingredients

• 400 g Rice noodles (bihon or thin pancit noodles)(Ensure they are the thin rice vermicelli type.)
• 200 g Shrimp(Peeled and deveined. Reserve shells and heads for broth if desired.)
• 200 g Ground pork
• 2 tbsp Annatto seeds (atsuete)(For coloring the sauce. Available in Asian markets.)
• 500 ml Water(For making annatto water.)
• 4 cloves Garlic(Minced.)
• 1 medium Onion(Finely chopped.)
• 750 ml Shrimp broth or chicken broth(Can use water if broth is unavailable, but broth adds more flavor.)
• 3 tbsp Fish sauce (patis)(Adjust to taste.)
• 2 tbsp Cornstarch(Mixed with 4 tbsp water to create a slurry for thickening.)
• 100 g Chicharon (pork cracklings)(Crushed for garnish.)
• 4 large Hard-boiled eggs(Sliced or quartered for garnish.)
• 3 stalks Scallions(Thinly sliced for garnish.)
• Optional garnishes(Additional cooked shrimp, fried garlic, calamansi (lime).)

👨‍🍳 Instructions

1. 1

   Prepare the annatto water: In a small saucepan, combine the annatto seeds and 500ml of water. Bring to a simmer over medium heat and cook for about 5-7 minutes, stirring occasionally, until the water turns a deep orange-red. Strain the water through a fine-mesh sieve, pressing gently on the seeds to extract as much color as possible. Discard the seeds. You should have a vibrant orange liquid.

   ⏱️ 10 minutes
2. 2

   Make the sauce base: In a large pot or Dutch oven, heat a tablespoon of cooking oil over medium-high heat. Add the minced garlic and chopped onion and sauté until fragrant and softened, about 2-3 minutes. Add the ground pork and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess fat.

   ⏱️ 8 minutes
3. 3

   Add the shrimp to the pot with the pork mixture and cook until they turn pink and opaque, about 2-3 minutes. Stir in the prepared annatto water and the broth (shrimp or chicken). Bring the mixture to a simmer.

   ⏱️ 5 minutes
4. 4

   Season the sauce: Stir in the fish sauce. Taste and adjust seasoning as needed. Let the sauce simmer gently for about 15-20 minutes to allow the flavors to meld. The sauce should reduce slightly.

   ⏱️ 20 minutes
5. 5

   Thicken the sauce: While the sauce simmers, prepare the cornstarch slurry by whisking together 2 tbsp cornstarch with 4 tbsp water until smooth. Gradually pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens to a gravy-like consistency. It should coat the back of a spoon. If it's too thick, add a little more broth or water; if too thin, add a bit more slurry.

   ⏱️ 5 minutes
6. 6

   Cook the noodles: While the sauce is simmering, cook the rice noodles according to package directions. Typically, this involves soaking them in hot water for a few minutes or boiling them briefly until tender but not mushy. Drain the noodles thoroughly in a colander to remove excess water.

   ⏱️ 10 minutes
7. 7

   Assemble the dish: Divide the drained noodles among serving plates or a large platter. Generously ladle the hot, thick palabok sauce over the noodles, ensuring they are well-coated. The sauce should be thick enough to cling to the noodles.

   ⏱️ 5 minutes
8. 8

   Garnish and serve: Top the sauced noodles with the sliced hard-boiled eggs, crushed chicharon, additional cooked shrimp (if using), and sliced scallions. Serve immediately while hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The sauce consistency is key; aim for a thick, gravy-like texture that coats the noodles without being watery.
• ✓Don't overcook the rice noodles, as they will continue to soften slightly when mixed with the hot sauce.
• ✓Feel free to customize the toppings based on your preference. Other popular additions include fried garlic bits and a squeeze of calamansi (Filipino lime).

🔄 Variations

• Add sliced squid or small pieces of fish cake to the sauce for added protein and flavor.
• For a richer sauce, use a combination of shrimp and pork broth, or even a bit of reserved shrimp head/shell broth.
• Increase the amount of annatto seeds for a deeper, more vibrant orange color.

🥗 Nutrition

Per serving