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Fish, South and Southeast Asian

Pancit palabok with shrimp and crispy pork

Pancit palabok is a Filipino celebration dish made of rice noodles coated in an orange shrimp sauce, topped with hard boiled egg and crispy pork bits. It serves 4, takes 45 minutes, has a medium difficulty level, and costs €4.30 per serving. The key to success is building the sauce's flavor from shrimp shells before thickening it with flour.

Tonight, a Filipino celebration dish, pancit palabok, rice noodles under an orange shrimp sauce, topped with hard boiled egg and crunch.

Pancit palabok with shrimp and crispy pork
Total time
45 min
Difficulty
Medium
Cost per person
€4.30
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Under a slightly thick orange sauce, the rice noodles in pancit palabok soak up the briny taste of shrimp and the smokiness of crispy pork. The texture contrast makes the dish, soft noodles, crunchy toasted breadcrumbs, and tender hard boiled egg. It's a dish you eat with a squeeze of lime right before digging in, fork or hands, your choice.

This is the kind of recipe to make on a Sunday, when you have time to simmer the shrimp shell broth and arrange each topping with care. It takes some organization but no real technique, and it impresses at the table without last minute stress. Mon Chou walks you through each step so the sauce gets the right color and the right texture.

The ingredients

4 people

Pantry

  • Rice noodles 300 g
  • Shrimp or chicken brothoften in the pantry 60 cl
  • Flouroften in the pantry 4 tbsp
  • Fish sauce 2 tbsp
  • Sweet paprikaoften in the pantry 2 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Breadcrumbsoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Whole raw shrimp 400 g

Dairy

  • Eggs 4

Butcher

  • Smoked bacon bits 100 g

Fruits and vegetables

  • Garlic 4 cloves
  • Onion 1
  • Lime 2
  • Green onion 2

Allergens Shellfish, Eggs, Fish, Soy

The step by step recipe

  1. Hard boil the eggs for ten minutes, peel them, and cut into quarters. Peel the shrimp, keeping the shells and heads. 10 min

    Drop the eggs in ice water, they peel cleanly without tearing the whites.

  2. Sauté the shells in a saucepan with a bit of oil, cover with the broth, and let it simmer for ten minutes, then strain. 10 min

    Press the heads to squeeze out all their flavor, that's what gives the sauce its character.

  3. In a pan, cook the bacon bits until crispy, add the breadcrumbs at the end, and set aside. 5 min

    Without adding fat, the bacon releases its own and turns truly crispy.

  4. Sauté the garlic and onion, add the flour and paprika, pour in the strained broth while whisking, let it thicken, then add the peeled shrimp and fish sauce. 8 min

    Pour the broth in gradually while whisking to avoid flour lumps.

  5. Soak the rice noodles in boiling water according to the package instructions, drain, coat with sauce, and top with eggs, crispy bacon, green onion, and lime. 5 min

    Squeeze the lime over the noodles right before eating, it brightens up the sauce.

Our tips to get it right

  • Keep the shrimp heads and shells, they're what gives the broth its depth, never toss them before making the stock.
  • Whisk the flour into the hot broth gradually, pouring it too fast leaves lumps that are hard to smooth out.
  • Arrange the toppings right before serving, the noodles dry out fast if the sauce and crispy bits sit too long on the side.

The variations

  • Swap the shrimp for squid or flaked white fish to vary the seafood without changing the sauce.
  • For a vegetarian version, use vegetable broth and dried mushrooms instead of shrimp shells and pork.
  • For a quicker meal, skip the homemade broth step and use store bought shrimp or chicken stock directly.

What to serve it with

  • Extra lime wedges on the side
  • Iced tea or lemon water
  • Crunchy cucumber salad

Storage

Store the sauce and noodles separately in the fridge, in a sealed container, for up to 2 days. The sauce freezes well for up to 1 month, but avoid freezing noodles already coated in sauce. Reheat the sauce gently in a saucepan before pouring it over freshly soaked noodles.

Questions about this dish

Can I use store bought broth instead of shrimp shell stock?

Yes, store bought shrimp or chicken broth works well if you're short on time. You'll lose a bit of depth, but the result stays close to the original.

How do I get the bright orange sauce color without food coloring?

Sweet paprika or turmeric is more than enough to color the sauce naturally. Add it at the same time as the flour, right before pouring in the broth.

Can I make pancit palabok ahead of time?

You can prepare the sauce and toppings a few hours ahead and reheat them separately. Avoid soaking the noodles too early, they'll stick together and lose their texture.

What kind of rice noodles should I use?

Look for thin rice noodles, sometimes sold as bihon, which soften in hot water without long cooking. Follow the package timing so they don't turn mushy.

How long does it take to make a pancit palabok with shrimp and crispy pork?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pancit palabok with shrimp and crispy pork?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pancit palabok with shrimp and crispy pork cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, eggs, fish, soy. Always check the labels of the products you buy.

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