18 Delicious Palabok Recipes for Every Occasion

Let’s dive into the vibrant world of Palabok, a Filipino noodle dish that’s as fun to make as it is to eat! Whether you’re craving something quick for dinner, looking for a new comfort food favorite, or planning a festive meal, these 18 delicious Palabok recipes have got you covered for every occasion. Ready to explore flavors that will tantalize your taste buds? Keep reading!

Classic Palabok with Shrimp and Pork

Oh, the joys of digging into a bowl of Classic Palabok with Shrimp and Pork! It’s like a fiesta in your mouth, where every bite is a celebration of flavors, textures, and that irresistible saucy goodness. Perfect for when you’re craving something hearty, a little bit fancy, but totally doable on a weeknight.

Ingredients

• For the noodles: 8 oz rice noodles, 1 tbsp vegetable oil
• For the sauce: 2 cups shrimp broth, 1/2 cup annatto water (soak 1 tbsp annatto seeds in 1/2 cup hot water for 10 minutes, then strain), 1/4 cup fish sauce, 2 tbsp cornstarch dissolved in 1/4 cup water
• For the toppings: 1/2 lb shrimp (peeled and deveined), 1/2 lb pork (thinly sliced), 2 cloves garlic (minced), 1/2 cup crushed pork rinds, 2 hard-boiled eggs (sliced), 1/4 cup green onions (chopped), 1 lemon (cut into wedges)

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain and set aside.
2. Heat the vegetable oil in a pan over medium heat. Add the garlic and sauté until golden, about 1 minute.
3. Add the pork slices to the pan and cook until no longer pink, about 5 minutes. Remove from the pan and set aside.
4. In the same pan, add the shrimp and cook until pink, about 2 minutes per side. Remove from the pan and set aside with the pork.
5. Pour the shrimp broth and annatto water into the pan. Bring to a simmer over medium heat.
6. Stir in the fish sauce and the cornstarch mixture. Cook, stirring constantly, until the sauce thickens, about 3 minutes.
7. Add the drained noodles to the sauce, tossing gently to coat. Cook for another 2 minutes.
8. Divide the noodles among serving plates. Top with the cooked pork, shrimp, crushed pork rinds, sliced eggs, and green onions.
9. Serve with lemon wedges on the side for squeezing over the top.

Every forkful of this palabok is a delightful mix of chewy noodles, savory sauce, and crunchy toppings. For an extra pop of color and flavor, sprinkle some additional green onions or serve with a side of spicy vinegar. Trust us, your taste buds will thank you!

Seafood Palabok with Squid and Mussels

Unbelievably delicious and packed with flavors that’ll make your taste buds dance, this Seafood Palabok with Squid and Mussels is a showstopper that’s surprisingly easy to whip up. Perfect for when you’re craving something exotic yet comforting, it’s a dish that promises a fiesta in every bite.

Ingredients

• For the noodles:
  • 8 oz rice noodles
  • 1 tbsp vegetable oil
• For the sauce:
  • 2 cups shrimp stock
  • 1/2 cup annatto seeds soaked in 1/2 cup water
  • 1/4 cup fish sauce
  • 2 tbsp cornstarch dissolved in 1/4 cup water
• For the toppings:
  • 1/2 lb squid, cleaned and sliced into rings
  • 1/2 lb mussels, cleaned and debearded
  • 1/2 cup crushed pork rinds
  • 2 hard-boiled eggs, sliced
  • 1/4 cup green onions, chopped
  • 1 lemon, cut into wedges

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain and set aside.
2. Heat the vegetable oil in a pan over medium heat and sauté the noodles for 2 minutes. Remove and set aside.
3. In the same pan, combine shrimp stock, annatto seed water, and fish sauce. Bring to a boil.
4. Add the cornstarch mixture to the pan, stirring continuously until the sauce thickens, about 3 minutes.
5. Layer the noodles on a serving plate and pour the sauce over them.
6. In a separate pan, boil the squid and mussels in water for 5 minutes until cooked, then drain.
7. Arrange the squid, mussels, crushed pork rinds, and sliced eggs on top of the noodles.
8. Garnish with green onions and serve with lemon wedges on the side.

Vibrant and bursting with umami, this dish is a textural dream with the chewiness of the noodles, the tenderness of the seafood, and the crunch of the pork rinds. Serve it at your next gathering and watch it disappear before your eyes!

Vegetarian Palabok with Tofu and Mushrooms

Today’s the day we ditch the meat without skimping on flavor, diving fork-first into a dish that’s as fun to say as it is to eat: Vegetarian Palabok with Tofu and Mushrooms. Trust us, your taste buds won’t know what hit ’em—just pure, unadulterated yum.

Ingredients

• For the sauce:
  • 2 cups vegetable broth
  • 1/4 cup soy sauce
  • 1/4 cup annatto powder
  • 2 tbsp cornstarch dissolved in 1/4 cup water
• For the toppings:
  • 1 block firm tofu, cubed and fried until golden
  • 1 cup mushrooms, sliced and sautéed
  • 2 hard-boiled eggs, sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup crushed chicharron (optional for crunch)
• For the noodles:
  • 8 oz rice noodles, cooked according to package instructions

Instructions

1. In a saucepan over medium heat, combine vegetable broth, soy sauce, and annatto powder. Stir until the annatto powder is fully dissolved.
2. Add the cornstarch mixture to the saucepan, stirring continuously until the sauce thickens, about 5 minutes. Tip: Keep the heat medium to avoid burning the sauce.
3. Arrange the cooked rice noodles on a serving plate. Pour the thickened sauce over the noodles, ensuring they’re evenly coated.
4. Top the sauced noodles with fried tofu, sautéed mushrooms, sliced hard-boiled eggs, green onions, and crushed chicharron if using. Tip: Distribute toppings evenly for the perfect bite every time.
5. Serve immediately. Tip: For an extra kick, drizzle with calamansi juice or hot sauce before digging in.

Yummy doesn’t even begin to cover it—this dish is a symphony of textures, from the silky noodles to the crispy tofu and mushrooms. Serve it up at your next gathering and watch it disappear faster than you can say ‘Palabok!’

Spicy Palabok with Chili and Garlic

Yikes, it’s hot in here—or is it just the thought of our Spicy Palabok with Chili and Garlic? This dish is a fiery twist on the Filipino classic, guaranteed to make your taste buds dance (and maybe beg for mercy).

Ingredients

• For the noodles:
  • 8 oz rice noodles
  • 1 tbsp vegetable oil
• For the sauce:
  • 2 cups shrimp stock
  • 1/4 cup annatto seeds
  • 1/4 cup cornstarch
  • 2 tbsp fish sauce
• For the toppings:
  • 1/2 lb shrimp, peeled and deveined
  • 1/4 cup crushed pork rinds
  • 2 hard-boiled eggs, sliced
  • 2 tbsp fried garlic
  • 2 tbsp chopped green onions
  • 1 tbsp chili flakes

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft. Drain and set aside.
2. Heat the vegetable oil in a pan over medium heat. Add the annatto seeds and cook for 2 minutes to release the color. Remove seeds.
3. Add the shrimp stock to the pan. Bring to a simmer over medium heat.
4. Mix cornstarch with 1/4 cup water. Stir into the stock to thicken the sauce. Add fish sauce and simmer for 5 minutes.
5. Cook the shrimp in the sauce for 3 minutes until pink. Remove and set aside.
6. Toss the drained noodles in the sauce until fully coated. Cook for 2 minutes.
7. Plate the noodles. Top with shrimp, pork rinds, eggs, fried garlic, green onions, and chili flakes.

Ready to dive into a bowl of this Spicy Palabok? The noodles are slick with that vibrant, spicy sauce, and every bite packs a punch of garlic and heat. Try serving it with a side of pickled veggies to cut through the richness!

Chicken Palabok with Lechon Kawali

Alright, let’s dive into a dish that’s a party in your mouth—Chicken Palabok with Lechon Kawali. Imagine tender noodles smothered in a rich, savory sauce, topped with crispy pork belly that’s so good, it’ll make you want to do a happy dance.

Ingredients

• For the sauce: 1 cup chicken broth, 1/2 cup annatto water, 1/4 cup fish sauce, 2 tbsp cornstarch dissolved in 1/4 cup water
• For the noodles: 8 oz rice noodles, 4 cups water
• For the toppings: 1 cup cooked chicken (shredded), 1 cup lechon kawali (crispy pork belly, cubed), 1/4 cup green onions (chopped), 1/4 cup crushed chicharron, 2 hard-boiled eggs (sliced), 1 lemon (cut into wedges)

Instructions

1. In a pot, bring 4 cups of water to a boil. Add the rice noodles and cook for 5-7 minutes until al dente. Drain and set aside.
2. In a saucepan, combine chicken broth, annatto water, and fish sauce. Bring to a simmer over medium heat.
3. Stir in the cornstarch mixture and cook for 2-3 minutes until the sauce thickens. Tip: Keep stirring to avoid lumps!
4. Divide the cooked noodles among serving plates. Pour the sauce over the noodles.
5. Top with shredded chicken, lechon kawali, green onions, crushed chicharron, and sliced eggs. Tip: The more toppings, the merrier!
6. Serve with lemon wedges on the side. Tip: A squeeze of lemon adds a bright, tangy contrast to the rich flavors.

Heavenly is the only way to describe this dish—the creamy sauce clings to every noodle, while the lechon kawali adds a satisfying crunch. Serve it at your next gathering and watch it disappear faster than you can say ‘seconds, please!’

Palabok Pancit with Egg and Chicharon

Buckle up, flavor adventurers! We’re diving fork-first into a dish that’s a riot of textures and tastes—Palabok Pancit with Egg and Chicharon. It’s like a party in your mouth where everyone’s invited, especially your taste buds.

Ingredients

• For the noodles:
  • 8 oz rice sticks (bihon)
  • 4 cups water
• For the sauce:
  • 2 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1/2 lb ground pork
  • 2 cups shrimp stock
  • 1 tbsp fish sauce
  • 1/2 tsp ground black pepper
  • 1 tbsp annatto powder
• For toppings:
  • 2 hard-boiled eggs, sliced
  • 1/2 cup chicharon (pork rinds), crushed
  • 2 tbsp green onions, chopped
  • 1 tbsp fried garlic

Instructions

1. Soak the rice sticks in 4 cups of water for 10 minutes until soft. Drain and set aside.
2. Heat 2 tbsp cooking oil in a pan over medium heat. Sauté garlic and onion until fragrant, about 2 minutes.
3. Add ground pork to the pan. Cook until no longer pink, about 5 minutes.
4. Pour in shrimp stock, fish sauce, black pepper, and annatto powder. Stir well and simmer for 10 minutes until the sauce thickens.
5. Add the drained rice sticks to the sauce. Toss gently to coat evenly. Cook for another 3 minutes.
6. Transfer the palabok to a serving plate. Top with sliced eggs, crushed chicharon, green onions, and fried garlic.
7. Serve immediately and enjoy the symphony of flavors and textures.

How about that for a showstopper? The silky noodles, rich sauce, and crunchy chicharon create a texture fiesta. Try serving it with a squeeze of calamansi for an extra zing that’ll make your taste buds dance.

Crispy Palabok with Fried Garlic

Today’s the day we ditch the mundane and dive fork-first into a bowl of ‘Crispy Palabok with Fried Garlic’—a dish that’s as fun to say as it is to eat. Trust us, your taste buds will throw a party, and everyone’s invited!

Ingredients

• For the noodles:
  • 8 oz rice sticks (bihon)
  • 4 cups water
• For the sauce:
  • 2 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1/2 lb ground pork
  • 2 cups shrimp stock
  • 1 tbsp fish sauce
  • 1/2 tsp ground black pepper
  • 1 tbsp annatto powder
• For the toppings:
  • 1/2 cup fried garlic
  • 2 hard-boiled eggs, sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup crushed chicharron

Instructions

1. Soak the rice sticks in 4 cups of water for 10 minutes, then drain. Tip: Don’t oversoak to avoid mushy noodles.
2. Heat 2 tbsp oil in a pan over medium heat. Sauté garlic and onion until fragrant, about 2 minutes.
3. Add ground pork and cook until no longer pink, about 5 minutes. Tip: Break the pork into small pieces for even cooking.
4. Pour in shrimp stock, fish sauce, black pepper, and annatto powder. Simmer for 10 minutes until slightly thickened.
5. Add the drained rice sticks to the sauce, tossing gently to coat. Cook for 3 minutes until noodles are tender. Tip: Use tongs for easy mixing.
6. Transfer to a serving plate and top with fried garlic, eggs, green onions, and chicharron.

Ready to revel in the crunch of chicharron against the silky noodles, all hugged by a rich, savory sauce? This dish is a texture lover’s dream, perfect for when you’re craving something bold and unapologetically delicious.

Palabok with Smoked Fish and Tinapa Flakes

Dive into a bowl of ‘Palabok with Smoked Fish and Tinapa Flakes’ and let your taste buds embark on a flavor-packed journey to the Philippines, no passport required! This dish is a riot of textures and tastes, combining silky noodles with the smoky whispers of the sea.

Ingredients

• For the noodles:
  • 8 oz rice sticks (bihon)
  • 4 cups water
• For the sauce:
  • 2 tbsp annatto seeds
  • 1/4 cup hot water
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1/2 cup shrimp stock
  • 2 tbsp fish sauce
  • 1 tbsp cornstarch dissolved in 1/4 cup water
• For the toppings:
  • 1/2 cup smoked fish flakes
  • 1/2 cup tinapa (smoked fish) flakes
  • 2 hard-boiled eggs, sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup fried garlic
  • 1 lime, cut into wedges

Instructions

1. Soak the rice sticks in 4 cups of water for 15 minutes until soft. Drain and set aside.
2. In a small bowl, soak annatto seeds in 1/4 cup hot water for 5 minutes to extract color. Strain and discard seeds.
3. Heat vegetable oil in a pan over medium heat. Sauté garlic and onion until fragrant, about 2 minutes.
4. Add the annatto water, shrimp stock, and fish sauce to the pan. Bring to a simmer.
5. Stir in the cornstarch mixture and cook until the sauce thickens, about 3 minutes. Tip: Keep stirring to avoid lumps!
6. In a separate pot, boil water and blanch the soaked rice sticks for 2 minutes. Drain immediately.
7. Toss the noodles with the sauce until evenly coated. Tip: Use tongs for an even mix without breaking the noodles.
8. Garnish with smoked fish flakes, tinapa flakes, sliced eggs, green onions, and fried garlic. Serve with lime wedges. Tip: A squeeze of lime adds a zesty kick that balances the smoky flavors.

Get ready to slurp up this umami-rich masterpiece where every forkful is a celebration of smoky, savory, and slightly tangy notes. Perfect for when you’re craving something extraordinary on a mundane Monday or any day that ends with ‘y’!

Quick Palabok with Instant Noodles

Ready to turn those sad, lonely instant noodles into a party in your mouth? Let’s whip up a Quick Palabok that’ll make your taste buds dance the cha-cha!

Ingredients

• For the noodles:
  • 1 pack (3.5 oz) instant noodles
  • 4 cups water
• For the sauce:
  • 1 tbsp cooking oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup shrimp broth
  • 1 tbsp fish sauce
  • 1 tsp annatto powder
  • 1 tbsp cornstarch dissolved in 2 tbsp water
• For toppings:
  • 1/2 cup cooked shrimp
  • 1/4 cup crushed chicharron
  • 1 hard-boiled egg, sliced
  • 2 tbsp green onions, chopped
  • 1 tbsp fried garlic

Instructions

1. Boil 4 cups of water in a pot over high heat. Once boiling, add the instant noodles and cook for 3 minutes, stirring occasionally. Drain and set aside.
2. Heat 1 tbsp cooking oil in a pan over medium heat. Sauté garlic and onion until fragrant, about 2 minutes.
3. Pour in 1 cup shrimp broth, 1 tbsp fish sauce, and 1 tsp annatto powder. Stir well and bring to a simmer.
4. Add the cornstarch mixture to the pan, stirring continuously until the sauce thickens, about 2 minutes.
5. Place the cooked noodles on a serving plate. Pour the sauce over the noodles, ensuring they’re fully coated.
6. Top with cooked shrimp, crushed chicharron, sliced egg, green onions, and fried garlic.

Kick back and enjoy this Quick Palabok’s creamy, tangy sauce and the satisfying crunch of toppings. Serve it up at your next ‘I don’t want to cook’ night and watch it disappear!

Palabok with Crab Meat and Green Onions

Dive into a bowl of ‘Palabok with Crab Meat and Green Onions’ and let your taste buds embark on a flavor-packed journey to the Philippines, no passport required! This dish is a fiesta of textures and tastes, where every bite is a little celebration.

Ingredients

• For the noodles:
  • 8 oz rice sticks (bihon)
• For the sauce:
  • 2 tbsp annatto seeds
  • 1/4 cup hot water
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1/2 cup pork broth
  • 1 tbsp fish sauce
  • 1/2 tsp ground black pepper
• For the toppings:
  • 1 cup crab meat
  • 2 green onions, thinly sliced
  • 1/4 cup crushed chicharron (pork rinds)
  • 2 hard-boiled eggs, sliced
  • 1 lemon, cut into wedges

Instructions

1. Soak the rice sticks in warm water for 10 minutes until soft, then drain and set aside.
2. In a small bowl, soak the annatto seeds in hot water for 5 minutes to extract the color, then strain and discard the seeds.
3. Heat the vegetable oil in a pan over medium heat. Sauté the garlic and onion until fragrant, about 2 minutes.
4. Add the annatto water, pork broth, fish sauce, and black pepper to the pan. Simmer for 5 minutes to thicken the sauce.
5. Add the drained rice sticks to the sauce, tossing gently to coat evenly. Cook for another 3 minutes, then remove from heat.
6. Transfer the noodles to a serving plate and top with crab meat, green onions, chicharron, and hard-boiled eggs.
7. Serve with lemon wedges on the side for an extra zing.

Enjoy the symphony of flavors and textures in every forkful—the creamy sauce, the tender noodles, and the crunch of chicharron. For a twist, serve it in individual bowls with a side of steamed rice to soak up all that delicious sauce.

Palabok with Squash Sauce and Peanuts

Dive into a bowl of comfort with our twist on a Filipino classic that’s as fun to say as it is to eat—Palabok with Squash Sauce and Peanuts. This dish is a vibrant fiesta of flavors and textures, guaranteed to make your taste buds dance the cha-cha.

Ingredients

• For the noodles:
  • 8 oz rice noodles
  • 4 cups water
• For the squash sauce:
  • 2 cups mashed squash
  • 1 cup coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp minced garlic
  • 1 tbsp cooking oil
• For topping:
  • 1/2 cup crushed peanuts
  • 2 hard-boiled eggs, sliced
  • 1/4 cup fried garlic bits
  • 1/4 cup green onions, chopped

Instructions

1. Bring 4 cups of water to a rolling boil in a large pot. Add the rice noodles and cook for 5-7 minutes, or until al dente. Drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
2. Heat 1 tbsp of cooking oil in a pan over medium heat. Sauté the minced garlic until golden, about 1 minute.
3. Add the mashed squash and coconut milk to the pan. Stir well to combine. Bring to a simmer and cook for 5 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
4. Mix in the fish sauce and simmer for another 2 minutes. Adjust the heat if necessary to prevent burning.
5. Divide the cooked noodles among serving bowls. Generously ladle the squash sauce over the noodles.
6. Top with crushed peanuts, sliced hard-boiled eggs, fried garlic bits, and chopped green onions. Tip: For extra crunch, toast the peanuts lightly before crushing.

Get ready to slurp up this glorious mess of noodles, where the creamy squash sauce meets the crunch of peanuts and the savory pop of garlic bits. Serve it up at your next potluck, and watch it disappear faster than you can say ‘Palabok’!

Palabok with Longganisa and Quail Eggs

Y’all ready to dive into a dish that’s as fun to say as it is to eat? Palabok with Longganisa and Quail Eggs is a vibrant, noodle-based Filipino fiesta that’ll have your taste buds doing the cha-cha. Perfect for when you’re craving something with a little extra oomph and a lot of flavor.

Ingredients

• For the noodles: 8 oz rice sticks (bihon), 1 tbsp vegetable oil
• For the sauce: 2 cups shrimp broth, 1 tbsp annatto powder, 2 tbsp fish sauce, 1 tbsp cornstarch dissolved in 2 tbsp water
• For the toppings: 1/2 lb longganisa (Filipino sausage), sliced, 6 quail eggs, hard-boiled and peeled, 1/2 cup crushed chicharron (pork rinds), 1/4 cup green onions, chopped, 1 lemon, cut into wedges

Instructions

1. Soak the rice sticks in warm water for 10 minutes until soft, then drain. Tip: Don’t oversoak to avoid mushy noodles.
2. Heat vegetable oil in a pan over medium heat. Add the soaked rice sticks and stir-fry for 2 minutes. Remove and set aside.
3. In the same pan, cook the longganisa slices until browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. Prepare the sauce by heating shrimp broth in a pot. Stir in annatto powder and fish sauce. Bring to a simmer.
5. Thicken the sauce with the cornstarch mixture, stirring constantly for 1 minute until glossy. Tip: Adjust thickness by adding more broth or cornstarch mix.
6. Assemble by placing noodles on a plate, pouring sauce over, then topping with longganisa, quail eggs, chicharron, and green onions. Serve with lemon wedges.

Outrageously delicious, this dish is a textural dream with chewy noodles, crispy chicharron, and creamy quail eggs. Try serving it at your next brunch for a surefire conversation starter!

Palabok with Coconut Milk and Lemongrass

Howdy, food lovers! Get ready to dive fork-first into a dish that’s like a tropical vacation for your taste buds—Palabok with Coconut Milk and Lemongrass. It’s the perfect blend of creamy, zesty, and downright delicious, guaranteed to make your kitchen smell like a beachside cafe.

Ingredients

• For the noodles:
  • 8 oz rice noodles
  • 1 tbsp vegetable oil
• For the sauce:
  • 2 cups coconut milk
  • 1 stalk lemongrass, bruised
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1/2 tsp turmeric powder
• For the toppings:
  • 1/2 cup cooked shrimp, peeled
  • 1/4 cup crushed pork rinds
  • 2 hard-boiled eggs, sliced
  • 2 tbsp green onions, chopped
  • 1 lime, cut into wedges

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add the soaked noodles and stir-fry for 2 minutes. Remove from pan and set aside.
3. In the same pan, combine coconut milk, lemongrass, fish sauce, sugar, and turmeric powder. Bring to a simmer over medium heat, stirring occasionally, for 5 minutes.
4. Remove the lemongrass stalk from the sauce. Add the cooked noodles to the sauce, tossing gently to coat evenly. Cook for another 2 minutes.
5. Divide the noodle mixture among serving plates. Top with shrimp, pork rinds, sliced eggs, and green onions.
6. Serve immediately with lime wedges on the side for squeezing over the top.

Now, take a bite and let the creamy coconut milk and zesty lemongrass transport you to flavor town. The crunch of pork rinds and the freshness of lime make every bite a party in your mouth. Try serving it with a side of pickled vegetables for an extra tangy twist!

Palabok with Grilled Pork Belly and Atchara

Dive into a flavor fiesta with this Palabok with Grilled Pork Belly and Atchara, a dish that’s as fun to say as it is to eat. Imagine tender noodles hugging a rich, savory sauce, topped with crispy pork belly and a tangy atchara to cut through the richness—it’s a party in your mouth!

Ingredients

• For the Palabok Sauce:
  • 1 pack (8 oz) Palabok mix
  • 4 cups water
  • 1 tbsp fish sauce
  • 1 tbsp annatto powder
• For the Grilled Pork Belly:
  • 1 lb pork belly, sliced into 1/2-inch pieces
  • 2 tbsp soy sauce
  • 1 tbsp garlic, minced
  • 1 tbsp brown sugar
• For the Atchara:
  • 1 cup grated green papaya
  • 1/4 cup vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
• For Serving:
  • 1 pack (16 oz) rice noodles, cooked according to package instructions
  • 2 hard-boiled eggs, sliced
  • 1/4 cup crushed chicharron
  • 2 tbsp green onions, chopped

Instructions

1. In a saucepan, combine Palabok mix, water, fish sauce, and annatto powder. Bring to a boil over medium heat, then simmer for 5 minutes, stirring occasionally. Tip: The sauce should coat the back of a spoon when ready.
2. Marinate pork belly in soy sauce, garlic, and brown sugar for at least 30 minutes. Grill over medium-high heat for 4-5 minutes per side until charred and cooked through. Tip: Let the pork rest for 5 minutes before slicing to retain juices.
3. Mix grated green papaya with vinegar, sugar, and salt. Let sit for 15 minutes to pickle slightly. Tip: For extra crunch, add thinly sliced carrots to the atchara.
4. Assemble the dish by placing cooked rice noodles on a plate, ladling the Palabok sauce over, then topping with grilled pork belly, atchara, sliced eggs, chicharron, and green onions.

Relish the symphony of textures—from the silky noodles to the crispy pork and crunchy atchara. Serve it up at your next gathering and watch it disappear faster than you can say ‘Palabok’!

Palabok with Fried Fish and Aligue Sauce

Venture into the vibrant world of Filipino cuisine with this Palabok with Fried Fish and Aligue Sauce, a dish that’s as fun to say as it is to eat. Imagine a symphony of flavors where the rich, umami-packed aligue sauce meets the crispy delight of fried fish, all atop a bed of rice noodles that’s just waiting to soak up all that goodness.

Ingredients

• For the noodles:
  • 8 oz rice noodles
  • 1 tbsp vegetable oil
• For the fried fish:
  • 1 lb white fish fillets
  • 1 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups vegetable oil for frying
• For the aligue sauce:
  • 1/2 cup crab fat (aligue)
  • 1 tbsp garlic, minced
  • 1 tbsp vegetable oil
  • 1 cup shrimp stock
  • 1 tbsp cornstarch dissolved in 2 tbsp water
• For garnish:
  • 2 hard-boiled eggs, sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup fried garlic

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain and toss with 1 tbsp vegetable oil to prevent sticking.
2. Cut the fish fillets into serving pieces. Mix cornstarch, salt, and pepper in a bowl, then coat the fish evenly.
3. Heat 2 cups vegetable oil in a pan over medium-high heat (350°F). Fry the fish until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. For the sauce, heat 1 tbsp oil in a saucepan over medium heat. Sauté garlic until fragrant, about 30 seconds.
5. Add crab fat and shrimp stock, stirring to combine. Bring to a simmer, then stir in the cornstarch mixture to thicken the sauce.
6. Assemble the dish by placing noodles on a plate, topping with fried fish, and drizzling with aligue sauce. Garnish with sliced eggs, green onions, and fried garlic.

How does this dish sing? The noodles are silky, the fish is irresistibly crispy, and the aligue sauce brings a depth of flavor that’s downright addictive. Serve it with a squeeze of calamansi for a bright, citrusy contrast that cuts through the richness.

Palabok with Bamboo Shoots and Water Spinach

Ever had one of those days where you’re craving something that’s a riot of flavors, textures, and colors? Well, buckle up, because this Palabok with Bamboo Shoots and Water Spinach is about to take your taste buds on a joyride they won’t forget!

Ingredients

• For the noodles:
  • 8 oz rice noodles
  • 4 cups water
• For the sauce:
  • 2 tbsp annatto seeds
  • 1/4 cup vegetable oil
  • 1 tbsp garlic, minced
  • 1/2 cup shrimp, peeled and deveined
  • 2 cups chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp cornstarch dissolved in 2 tbsp water
• For the toppings:
  • 1/2 cup bamboo shoots, sliced
  • 1 cup water spinach, chopped
  • 2 hard-boiled eggs, sliced
  • 1/4 cup crushed pork rinds
  • 1 lime, cut into wedges

Instructions

1. Soak the rice noodles in 4 cups of warm water for 20 minutes until soft, then drain and set aside.
2. Heat annatto seeds in vegetable oil over medium heat for 2 minutes to infuse the oil, then strain out the seeds.
3. In the same oil, sauté garlic until golden, about 1 minute, then add shrimp and cook until pink, about 2 minutes.
4. Pour in chicken broth and fish sauce, bring to a boil, then simmer for 5 minutes. Tip: The broth should be slightly salty to balance the noodles.
5. Stir in the cornstarch mixture to thicken the sauce, cooking for another 2 minutes until glossy.
6. Blanch bamboo shoots and water spinach in boiling water for 1 minute, then plunge into ice water to retain crunch. Tip: This keeps the veggies bright and crisp.
7. Assemble by placing noodles on a plate, ladling sauce over, then topping with bamboo shoots, water spinach, egg slices, and pork rinds. Tip: Squeeze lime over just before eating for a zesty kick.

Bold flavors and textures make this dish a standout—creamy sauce, chewy noodles, and crunchy toppings all in one bite. Serve it at your next gathering and watch it disappear faster than you can say ‘Palabok’!

Palabok with Sweet Potato Noodles and Turmeric

Zesty and zippy, this Palabok with Sweet Potato Noodles and Turmeric is about to become your new weeknight hero. It’s like your favorite Filipino noodle dish decided to hit the gym and came out looking (and tasting) even better.

Ingredients

• For the noodles:
  • 8 oz sweet potato noodles
  • 1 tbsp turmeric powder
• For the sauce:
  • 2 cups chicken broth
  • 1/4 cup annatto seeds
  • 3 cloves garlic, minced
  • 1/2 cup shrimp, peeled and deveined
  • 2 tbsp fish sauce
• For garnish:
  • 1/4 cup crushed pork rinds
  • 2 hard-boiled eggs, sliced
  • 1/4 cup green onions, chopped

Instructions

1. Soak the sweet potato noodles in warm water for 10 minutes until soft. Drain and set aside.
2. In a pan over medium heat, toast the annatto seeds for 2 minutes until they release their color. Remove seeds and set aside.
3. In the same pan, sauté garlic until golden, about 1 minute. Add shrimp and cook until pink, about 2 minutes.
4. Pour in chicken broth and fish sauce. Bring to a boil, then simmer for 5 minutes to infuse flavors.
5. Add the soaked noodles and turmeric powder to the pan. Toss gently to coat and cook for another 3 minutes until noodles are tender.
6. Transfer to a serving dish and top with crushed pork rinds, sliced eggs, and green onions.

Outrageously vibrant and packed with umami, this dish is a feast for the eyes and the palate. Serve it with a squeeze of calamansi for an extra tangy kick or enjoy it as is for a comforting meal that’s anything but ordinary.

Palabok with Duck Eggs and Crispy Fried Shallots

Just when you thought noodles couldn’t get any more exciting, here comes Palabok with Duck Eggs and Crispy Fried Shallots to prove you wrong. This dish is a fiesta of flavors and textures, guaranteed to make your taste buds dance the cha-cha.

Ingredients

• For the noodles: 8 oz rice noodles, 1 tbsp vegetable oil
• For the sauce: 2 cups shrimp stock, 1/4 cup annatto seeds, 1 tbsp fish sauce, 1 tsp garlic powder
• For the toppings: 2 duck eggs, 1/2 cup crispy fried shallots, 1/4 cup chopped green onions

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain and set aside.
2. Heat the vegetable oil in a pan over medium heat, add the annatto seeds, and cook for 2 minutes to release the color. Remove the seeds and discard.
3. Add the shrimp stock, fish sauce, and garlic powder to the pan. Bring to a boil, then simmer for 10 minutes to thicken the sauce.
4. Boil the duck eggs for 9 minutes for a perfect soft boil, then peel and slice in half.
5. Add the drained noodles to the sauce, tossing gently to coat evenly. Cook for another 2 minutes.
6. Divide the noodles among plates, top with sliced duck eggs, crispy fried shallots, and green onions.

Rich in flavor and brimming with contrasting textures, this Palabok is a showstopper. Serve it with a side of pickled vegetables for an extra tangy kick that cuts through the richness beautifully.

Conclusion

Overwhelmed by the variety? This roundup of 18 delicious Palabok recipes offers something for every taste and occasion, from quick weeknight dinners to festive feasts. We invite you to dive into these flavorful dishes, find your favorite, and share your culinary adventures with us in the comments below. Don’t forget to pin your top picks on Pinterest to spread the joy of cooking these delightful noodles!

Bella Bacinos