Pancit Palabok is a vibrant noodle dish layered with rich, savory sauce, smoky toppings, and a fresh citrus kick that ties everything together. It’s a true showstopper—perfect for gatherings, holidays, or simply when you crave something hearty and satisfying.

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Ingredients Breakdown

Bihon, or rice noodles, are delicate yet sturdy—ideal for absorbing sauces without falling apart. Once soaked and briefly blanched, they carry the weight of the palabok sauce while keeping their pleasant bite.

The savory sauce starts with ground chicken, an excellent substitute for pork that still provides depth and richness. It’s simmered in chicken broth enhanced with shrimp bouillon, creating a foundation that blends land and sea in one spoonful.

Annatto, whether in powder or seed form, brings a natural orange hue and subtle earthiness to the sauce. It’s a traditional ingredient that makes palabok instantly recognizable, adding both color and depth.

Flour thickens the sauce gradually, giving it the classic, smooth consistency that clings beautifully to noodles. Stirred in slowly, it transforms the broth into a velvety coating.

The toppings define palabok’s identity. Chicken strips replace pork belly, providing a lean, flavorful bite. Tofu cubes are fried to golden perfection for contrast. Tinapa flakes add a whisper of smoke, while crushed chicharon delivers crunch (can be chicken-skin based or omitted). Halved eggs, steamed shrimp, green onions, and toasted garlic build a layered experience of flavor and texture in every forkful.

To finish, a few wedges of lemon or calamansi brighten the dish. A squeeze of citrus cuts through the richness and brings balance to the bold flavors.

Step-by-Step Preparation Guide

Begin by soaking the rice noodles in water to soften them. After 15 minutes, they’re ready to be quickly blanched—place them in a strainer and dunk into boiling water for just a minute until tender but still firm. Drain them thoroughly and set aside.

To start the sauce, sauté ground chicken in oil until browned and aromatic. This step builds a flavorful base, so take time to stir and break up the meat as it cooks evenly.

Dissolve annatto powder in broth and pour into the pan. Add the shrimp bouillon and let it simmer to infuse that essential seafood aroma. The broth will begin to take on a golden-orange tone.

As the mixture simmers, slowly stir in flour, whisking constantly to avoid lumps. This creates the thick gravy that makes palabok so special. Season with fish sauce and black pepper, then simmer a little longer until the sauce is rich and glossy.

Blanch your soaked noodles using a strainer for easy handling, then transfer them directly to a serving platter.

To assemble, pour the warm sauce over the noodles. Arrange your toppings—sliced chicken, golden tofu, tinapa flakes, shrimp, egg slices, chicharon, scallions, and toasted garlic—on top. Keep some components grouped for visual contrast and texture variety.

Serve immediately with lemon or calamansi on the side for a citrusy splash before eating.

Recipe Tips & Frequently Asked Questions

Use a strainer when boiling noodles to avoid clumping
This ensures the noodles cook evenly and are easy to lift and drain without breaking apart.

Stir flour gradually to prevent lumps in the sauce
Whisk the flour in slowly to maintain a smooth, velvety texture.

Fry tofu ahead of time and store in the fridge to save prep time
Crisp it up in oil and refrigerate until ready to assemble the dish.

For extra richness, render fat from chicken thighs and use it in the sauce
This boosts the sauce’s depth without using pork.

Mix and match toppings based on availability—just keep the texture variety
Play with combinations like shredded chicken, crispy onions, or sautéed mushrooms for a twist.

Can I make this dish ahead of time and reheat it?
Yes. Store sauce and toppings separately, then assemble before serving for best texture.

What can I substitute for tinapa flakes if I can’t find them?
Smoked mackerel or canned smoked tuna works well, or use a pinch of smoked paprika in the sauce.

How do I prevent the noodles from getting soggy?
Avoid overcooking them, and toss with a bit of oil if storing before use.

Is there a way to make this dish vegetarian?
Absolutely. Skip the chicken and shrimp, double the tofu, and use vegetable broth with mushroom powder for umami.

What to Serve With This Recipe

Pair this dish with fresh lumpia, garlic rice, or ensaladang mangga to complement its rich and savory notes. A fresh cucumber salad with a vinegar-soy dressing also works beautifully.
To drink, try chilled calamansi juice, a glass of cucumber water, or a tall glass of sago’t gulaman. These refreshing drinks balance the warmth and richness of the dish.
For parties, serve on a large banana leaf-lined tray, or in individual bowls with toppings attractively arranged for a feast-for-the-eyes experience.

Creative Variations

Load it with seafood by adding squid rings, crab meat, or mussels to the topping spread.
Add spice by stirring chili oil into the sauce or topping with red pepper flakes.
Swap noodles for sotanghon if you want a silky, glassy version.
Use crispy garlic tofu and mushrooms for a fully plant-based yet savory take.

Pancit Palabok is a celebration on a plate—richly layered, generously topped, and deeply comforting. With its bold flavors and customizable toppings, it offers something for everyone. Whether you’re serving it at a fiesta or whipping it up for a weekend dinner, this dish always feels like something special.

Ingredients

Noodles

500 grams Rice noodles (bihon)

Sauce Ingredients

2 tablespoons Cooking oil
1/2 lb Ground chicken
1 tablespoon Anatto powder
3 cups Chicken broth
1 piece Shrimp bouillon cube
6 tablespoons All-purpose flour
2 tablespoons Fish sauce
1/2 teaspoon Ground black pepper

Topping Ingredients

1 cup Chicken thigh or breast, boiled and finely sliced
4 ounces Firm tofu, fried and diced into cubes
1/2 cup Tinapa flakes (smoked fish)
1/2 cup Chicken skin chicharon or omit if unavailable
2 Hard-boiled eggs, sliced
1/2 cup Cooked shrimp, boiled or steamed
1/4 cup Green onions, finely chopped
3 tablespoons Toasted garlic
2 Lemons, sliced (or 6 pieces Calamansi)

Instructions

Soak the rice noodles in water for about 15 minutes to soften. Drain them well and set aside.

In a saucepan, heat cooking oil over medium heat. Add the ground chicken and sauté for 5 to 7 minutes, stirring occasionally, until fully cooked and slightly browned.

Dissolve the anatto powder in chicken broth, then pour the mixture into the saucepan. Bring it to a gentle boil. (If using annatto seeds instead of powder, soak them in 3 tablespoons of water to extract the color and strain before adding.)

Add the shrimp bouillon cube and stir to combine. Let it simmer for about 3 minutes to allow the seafood flavor to develop.

Gradually add the flour while stirring constantly to avoid lumps. Keep stirring until the sauce thickens to a smooth consistency.

Stir in the fish sauce and ground black pepper. Simmer for another 2 minutes, then remove from heat and set aside.

Meanwhile, bring a pot of water to a boil. Place the soaked noodles in a bamboo or metal strainer and immerse them in the boiling water for about 1 minute, or until the noodles are cooked but still firm. Drain well.

Transfer the noodles to a large serving dish. Pour the warm sauce over the noodles, spreading it evenly.

Top the noodles with sliced chicken, crispy tofu cubes, tinapa flakes, optional chicken chicharon, egg slices, and cooked shrimp. Finish with a sprinkle of green onions and toasted garlic.

Serve immediately with lemon or calamansi wedges on the side for a bright, citrusy touch. Enjoy while hot.