How to Cook Palabok – A Filipino Delicacy!


Palabok, also called Pancit Palabok, is a very famous Filipino delicacy. The mere mention of its name makes one hungry already. Here’s an easy to follow recipe for everyone to try. Enjoy cooking and savor the yummy taste of Pancit Palabok!


  • Rice noodles or Bihon/Bijon  – ½ kilo


  • 1/2 kilo ground pork
  • 4 cloves of Garlic, Minced
  • 1 Onion, cut into small cubes
  • Pork broth – 3 cups (you can also use 1 pc Knorr Pork Cubes diluted in 3 cups water)
  • Shrimp Cube – Knorr, 1
  • Anatto/Atsuwete powder – 1 tbsp
  • All-purpose flour – 5 to 6 tablespoons
  • Fish Sauce or Patis – 2 tbsp
  • Ground Black Pepper – 1/2 tsp
  • Cooking oil – 2 tablespoons


Toppings & Garnish:

  • Boiled pork, 1 cup, sliced thinly
  • Fried Tofu (tokwa), cut into small cubes
  • Tinapa or Smoked fish, flaked
  • Pork Chicharon, ½ cup, pounded
  • Hard boiled eggs, sliced
  • Shrimps, cooked with shells removed
  • Onion leaves, finely chopped
  • Fried Garlic
  • Calamansi, sliced

How to Cook:

Rice Noodles:

Soak the Bijon/Bihon/Rice noodles in water to soften, more or less for 10 minutes. Drain and set aside.

Other Preparations:

Soak the Anato seeds in lukewarm water to bring out the flavor and color. Set aside for later use. Before using, remove the Anato seeds from the water.

Fill a cup with 1/3 water and put the flour. Mix well and set aside for later use.

To Cook the Sauce:

  • Heat a saucepan and pour the 2 tablespoons cooking oil;
  • Add the garlic and then the onion;
  • Add the ground pork and cook for about 7 minutes stirring occasionally;
  • Add the 3 cups of pork broth and the Anato seeds colored/flavored water;
  • Add the shrimp cube and stir;
  • Let this simmer for at least 3 minutes;
  • Add the water and flour mixture slowly while stirring;
  • Add the fish sauce and ground black pepper then simmer until sauce becomes thick. When the sauce is thick enough, remove the saucepan from the fire and set aside.

To Prepare the Bihon/Bijon:

  • Place the wet bijon in a strainer;
  • In a deep pot, boil water;
  • When the water reaches the boiling point, put the strainer with the bihon in the boiling water for about a minute or until the noodles are cooked. Be careful not to overcook the rice noodles or bijon;
  • When done, remove the strainer from the boiling water and drain the water from the noodles;
  • Transfer the noodles in a serving platter;
  • Pour the sauce on top of the noodles then arrange the toppings over the sauce;
  • Serve hot with toasted garlic bread and serve with a slice of Calamansi, ground pepper, and Patis.



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