This is one of the Philippines’ most popular noodle dishes, but it is usually saved for special occasions because of its reputation for being hard to make.

There are a lot of pancit variations in the Philippines and pancit palabok is one of them. The name "Palabok" which means "garnishing" in Filipino refers to the topping ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes, green onions and fried garlic that are used in this noodle dish. But the garnishings in Pancit Palabok are more than just decorations, they are what make this dish incredibly delicious.

Ingredients:

Palabok Sauce
1.5 lbs – Ground Pork
1 pack/16oz – Pancit Bihon (thin) or Luglug Noodles (thick)
1 ea – Yellow Onion
1 head – Garlic (chopped)
1 lb – Shrimp
1 pack/16oz – Extra Firm Tofu
3 cups – Shrimp Broth
2 tbsp – Fish Sauce
2 tbsp – Fish Flakes (smoked tinapa)
5-6 tbsp – Annatto Oil
2 tsp – Cornstarch in water (slurry)
1 tbsp – Salt

Toppings
Fish Flakes
Ground Chicharones
Tofu (diced or chopped)
Fried Garlic Bits
Lemon
Hard Boiled Eggs
Green Onion

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