Pancit Palabok Recipe – Easy Filipino Lunch Favorite

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What is Pancit Bihon Guisado?

This classic Filipino Pancit Palabok noodle dish features soft rice noodles topped with a thick, orange-hued sauce made rich with pork, shrimp flavor, and annatto. It’s finished with an assortment of savory and crunchy toppings that turn a simple noodle base into a festive, satisfying meal.

Pancit palabok is commonly served during celebrations, pero swak din siya for everyday cravings at home—lalo na kung mahilig sa comforting noodle dishes tulad ng Pancit Bihon Guisado.

Why Masarap?

What makes this dish stand out is the contrast of textures and layers ng lasa. The sauce is malinamnam and slightly creamy, coating the noodles without being heavy.

Each topping adds its own character—crispy chicharon, smoky tinapa, tender pork, and the fresh citrus kick from calamansi. Every bite feels complete and satisfying, parang handaan kahit simpleng araw lang.

Best Enjoyed For

Pancit Palabok favorite is best enjoyed for lunch or merienda, especially when served fresh and warm.

Ingredients

Noodles

• 500 grams rice noodles (bihon)

Sauce Ingredients

• 2 tablespoons cooking oil
• ½ lb ground pork
• 1 tablespoon annatto powder
• 3 cups pork broth
• 1 piece shrimp bouillon
• 6 tablespoons all-purpose flour
• 2 tablespoons fish sauce
• ½ teaspoon ground black pepper

Toppings

• 1 cup pork belly, boiled and thinly sliced
• 4 ounces firm tofu, fried and cubed
• ½ cup tinapa flakes
• ½ cup chicharon, crushed
• 2 hard-boiled eggs, sliced
• ½ cup cooked shrimp
• ¼ cup green onions, finely chopped
• 3 tablespoons toasted garlic
• 2 lemons or calamansi

How to Cook Pancit Palabok

1. Soak the rice noodles in water until softened, then drain and set aside.
2. Heat oil in a saucepan and cook the ground pork until lightly browned.
3. Mix annatto powder with pork broth, then pour into the pan and bring to a gentle boil.
4. Add shrimp bouillon and let the mixture simmer briefly.
5. Gradually add flour while stirring until the sauce thickens smoothly.
6. Season with fish sauce and black pepper, then set the sauce aside.
7. Briefly cook the noodles in boiling water until tender but firm.
8. Arrange noodles on a serving plate, pour the sauce on top, and add the toppings evenly.
9. Serve immediately with calamansi on the side.

Serving Suggestions

This dish is satisfying on its own, but it pairs well with crunchy Filipino favorites. It’s especially good with Lumpiang Shanghai for added texture, or served alongside another noodle favorite like Pancit Canton when preparing a larger spread for family meals.

Storage Tips

• Store leftovers in an airtight container.
• Keep refrigerated and consume within 2–3 days.
• Reheat gently and add a little broth if needed to loosen the sauce.

Frequently Asked Questions

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