Palabok is a classic Filipino noodle dish made with thin rice noodles topped with a rich, savory, orange colored sauce. It's a popular choice for celebrations, family gatherings, and fiestas.
Step by step cooking.
Typical ingredients include:
● Thin rice noodles (bihon)
● A garlic- and shrimp-based sauce thickened with cornstarch or annatto (which gives it its orange color)
● Cooked shrimp
● Hard-boiled eggs
● Crushed pork cracklings (chicharrón)
● Smoked fish flakes or minced pork (depending on the recipe)
● Fried garlic
● Green onions
● Calamansi wedges for squeezing over the top
The flavor is savory and slightly seafood-forward, with bright citrus from the calamansi balancing the richness of the sauce. The crunchy toppings add texture to the soft noodles.
Palabok is often confused with another Filipino noodle dish called pancit malabon. While they're similar, palabok typically uses thinner rice noodles and a smoother shrimp sauce, whereas pancit malabon usually has thicker noodles and more seafood.
It's one of the Philippines' most beloved comfort foods and is commonly served at birthdays and other special occasions.
Palabok Recipe
Ingredients
For the Sauce
● 1 box chicken broth
● 1 tsp chicken bouillon powder (or 1 chicken bouillon cube)
● 2 small packets atsuete (annatto) powder
● 2 tbsp shrimp powder
● 1 lb peeled shrimp, chopped
● 1 large can cream of mushroom soup
● Oil
● 1 whole garlic, minced
● 1 medium onion, chopped
● Black pepper, to taste
● 1 medium firm tofu
● 1 lb ground pork
● ½ bag sweet rice flour (or ½ box Mochiko)
● Fish sauce, to taste
For the Noodles
● 2 Sheets of Super Q Bihon (rice noodles)
Garnishes
● Chopped green onions
● Crushed chicharon
● Calamansi or lemon wedges
Cooking Steps
1. Crumble the medium firm tofu and season it with a little chicken bouillon powder. Bake or air-fry at 400°F for 20 minutes, then set aside.
2. Heat a generous amount of oil in a large pot over medium-high heat.
3. Add the atsuete (annatto) powder to the warm oil and stir until the color is released.
4. Add the garlic and onions, then sauté until fragrant.
5. Add the ground pork and cook until lightly browned and fully cooked.
6. Add the chopped shrimp and cook until they turn pink.
7. Season with the shrimp powder and stir well.
8. Add the baked tofu and continue stirring.
9. Pour in the chicken broth and add 1 teaspoon of chicken bouillon powder. Cover and bring to a boil for 5 minutes.
10. Stir in the cream of mushroom soup and season with black pepper. Simmer for 10 minutes.
11. In a separate bowl, dissolve the sweet rice flour (or Mochiko) in 3 cups of water until smooth.
12. Slowly pour the rice flour mixture into the sauce while continuously whisking to prevent lumps.
13. Continue cooking and stirring until the sauce thickens. You'll know it's ready when the oil begins to separate and rise to the surface.
14. If the sauce becomes too thick, gradually add hot water until you reach your desired consistency. Taste and season with fish sauce as needed.
15. In a separate pot, bring water to a boil. Add a pinch of salt and cook the bihon noodles for 4–5 minutes, or according to the package directions. Drain well.
16. Place the cooked noodles on a serving platter, pour the palabok sauce over the top, and garnish with crushed chicharon, chopped green onions, and calamansi or lemon wedges.
Serve immediately and enjoy!
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