Pancit Palabok is one of my personal favorite noodles dishes. I just love the combination of the ingredients creating various taste contrasts as well as texture. Here in Iloilo, I am fond of the palabok served at Balbi's located at the St. Elizabeth Center along Valeria Street. I also crave and go for Jollibee's as well as Mang Inasal's version of the Pinoy noodle dish. Also, the Sunday Family Feast Buffet at The Promenade at Days Hotel Iloilo has a Pancit Palabok station which I really love. And if time permits making one at home is also a treat!
Here's a basic Pancit Palabok recipe
- 1 pack Rice sticks (Bihon noodles)
- 1/2 kilo ground pork
- 3 1/2 cups pork broth
- 2 pcs shrimp bouillon cube
- 4 tbsp of cornstarch dissolved in 1/4 cup pork broth
- 1 tbsp anatto powder (atsuete) dissolved in 1/4 cup pork broth
- 5 cloves garlic minced
- 1 medium onion minced
- 3 Tbsp fish sauce
- Cooking oil
OR store-bought ready to mix/cook pancit palabok sauces
- Tinapa (smoked fish), flaked
- Chicharon (ground)
- Squid, sliced into rings and cooked
- Shrimps, shelled and cooked
- Hard boiled eggs, sliced
- Fried minced garlic
- Spring onions
How to Cook Pancit Palabok
- Cook bihon noodles according to package instructions
- For the sauce:
- In a saucepan, place ground pork and cook for 5-7 minutes or until the pork turns brown.
- Saute-in garlic and onion.
- Add 3 cups of pork broth and the dissolved annato (atsuete) powder. Bring to a boil.
- Dissolve shrimp cubes in a cup using hot broth then add to the mix in the sauce pan.
- Also add fish sauce then add the dissolved cornstarch.
- Cook until sauce becomes thick. Set aside.
To assemble, mix 2/3 of the sauce with the bihon. Place the remaining 1/3 of the sauce on top. Add garnishing. ServeOr you can just place all the ingredients side by side and let them make their own pancit palabok using the ingredients that suit their taste.