Cooking/ Fish/ Noodles/ Recipes/ Seafood

How To Make Pancit Palabok



Rice Noodle in Prawns Sauce

Christmas or the New Years eve feast is not complete in a Filipino household without noodles. Pancit [Pansit] or Noodles is seen at almost every Filipino occasions. Influenced by Chinese settlers and traders Filipino-Chinese dishes were born, pre and during the Spanish time

Chinese settlers and traders missed foods from their homeland. So they made Chinese food using local Filipino ingredients, those who stayed and married a Filipino passed their recipes to their Filipino wives or husbands and generations after them. Those recipes and dishes are some of the staple food in a Filipino household we know today. There are many variations of this dish, I like to mix things up a little bit however the authenticity is still there. On this recipe I left out pork and made it optional. You can do the same with pork crackling if you want more of a seafood focus dish . Pancit Palabok is a noodle dish with shrimp sauce and lots of yummy toppings! 

How To Make Pancit Palabok

Print Recipe


  • 300g prawns,uncooked
  • 200g Smoked Mackerel, shredded
  • 500g Vermicelli noodles
  • 3 Boiled eggs, quartered
  • 1 bag chicharon or pork crackling, crushed (optional)
  • 1 bunch of spring onions, chopped
  • 1 packet annato powder
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3tbsp Oil
  • 900ml water
  • boiled pork belly in chunks (optional)
  • fish stock cube or fresh fish stock
  • fish sauce, to taste
  • 1tsp salt
  • a pinch of ground pepper
  • 1/2 cup corn flour to 1/2 cup water water mixture for thickening



Place vermicelli into the a large bowl, pour boiling water until all the noodles are covered in hot water, leave it to soak for 10-15 minutes until the noodles are soft and see through, drain and put aside for later


In a deep pan with oil, sauté onions and garlic on medium heat until it’s translucent


Turn the heat up adding water, fish stocks, smoked mackerel (leave some for toppings), prawns (leaving some for toppings) and let it boil


Once boiled reduce it to medium heat then add salt, ground pepper and fish sauce to taste and let it simmer for 5-10 minutes


Add thickening mixture to the sauce and continuously mix it until thicken then take it off the heat


Sauté the remaining prawns in a frying pan and put aside


Put the soaked vermicelli into a large serving dish, distribute the sauce evenly on the noodles then lay all the toppings on top of the sauce: boiled eggs, chicharon, mackerel, prawns, spring onions and pork if applicable. Put the remaining sauce if any in a gravy boat if anyone who wants more sauce


Then it’s ready to serve!


Tip! *If you are going to use fresh fish stock instead of cube stocks, reduce the amount of water used. Depending on how much stocks you have, deduct it from the water as long as the water goes up 900ml or 1ltr.

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