Pancit Palabok
  • Topping:
  • - Shrimp, (the size and shell-on or shell-off depending on preference)
  • - Crushed or ground pork rind (chicharron) for toppings
  • - Hard-boiled egg (sliced into disc or quartered lengthwise or chopped)
  • - Freshly minced green onion
  • Here is my recipe for a simplified Pancit Palabok:
  • 1 package pancit luglug noodles
  • 1 pancit palabok sauce packet
  • water as directed on sauce packet
  • 3 cloves garlic, minced
  • 1 large onion, sliced
  • 1 lb roasted pork, diced
  • 1/2 lb frozen seafood mix (includes shrimp, mussels, calamari, crab, scallops)
  • 2 stalks green onion, sliced
  • 1/2 cup chicharon
  • hard boiled eggs, sliced
  • lime wedges
  1. Cook the pancit luglug noodles in boiling water until softened.
  2. Drain noodles and set aside.
  3. In a pan, heat oil and add garlic & onions.
  4. When softened, add pork and seafood mix.
  5. Cook thoroughly.
  6. Add sauce packet & water as directed on package.
  7. Let pan come to a boil and add noodles.
  8. To serve, top with sliced green onion, chicharon, egg and lime.
In light of my asian cooking trend, I made Pancit Palabok for dinner. Its a favorite Filipino rice noodle dish of ours that I made with the help of some help of palabok sauce packets. Palabok is a communal comfort food, and can be found at nearly all Filipino potluck parties. Pancit Palabok is also known as Pancit Luglug and are essentially the same dish, with the difference being primarily in the type of the sauce used. Both types of pancit use a round rice noodle smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with: