Nanay’s Pancit Palabok


  • Pancit bihon or rice noodles
  • Tinapa or smoked fish, deboned/ filleted and crispy fried in very little oil
  • Ground pork
  • Prawns, peeled and de-veined
  • Chicharon baboy or pork rinds, pulverized
  • Achuete, soaked in water
  • Spring onions, chopped
  • Garlic, chopped
  • Onion, chopped
  • Hard boiled eggs, sliced
  • Pork boullion cubes
  • Patis (fish sauce), to taste
  • Black pepper
  • Cornstarch


For the Sauce:

  1. Saute ground garlic and onion, then add pork cube.
  2. Add- in the ground pork.
  3. Add- in the patis, black pepper, achuete water, and a bit more water to create a sauce.
  4. Simmer until ground pork is cooked.
  5. Add- in the prawns.
  6. Dissolve the cornstarch in about 1/2 cup water, then add onto the simmering sauce.

For the Bihon:

  1. Boil about 1 liter to 1 & 1/2 liter water for the bihon.
  2. Add- in some salt.
  3. Once water is boiling, add bihon and cook until tender (or al dente).
  4. Make sure to keep an eye while cooking bihon to avoid overcooking, otherwise, it will turn soggy or pasty.
  5. Drain well.

How to Serve:

  1. Put a serving of drained bihon on a plate.
  2. Pour over the pork sauce; add pulverized chicharon and crispy fried tinapa bits on top.
  3. Garnish with chopped spring onions and sliced hard boiled eggs.
  4. Serve with sliced calamansi on the side.