18 Delicious Palabok Recipes for Every Occasion

Kickstart your culinary adventure with these 18 delicious Palabok recipes, perfect for any occasion! Whether you’re craving a quick weeknight dinner, planning a festive gathering, or simply in the mood for some comforting Filipino flavors, we’ve got you covered. Each recipe is a celebration of vibrant noodles, rich sauces, and toppings that’ll make your taste buds dance. Dive in and discover your next favorite dish!

Classic Palabok with Shrimp and Pork

Kickstart your culinary adventure with this Classic Palabok, a Filipino noodle dish that’s as vibrant in flavor as it is in color. You’ll love the combination of shrimp and pork, topped with a rich, savory sauce and a sprinkle of crunchy garnishes.

Ingredients

• 8 oz rice noodles – go for the thin ones for the best texture.
• 1/2 lb shrimp, peeled and deveined – fresh is best, but frozen works in a pinch.
• 1/2 lb pork shoulder, thinly sliced – a little fat adds flavor.
• 2 cups shrimp stock – homemade gives the deepest flavor.
• 1/2 cup annatto water – soak annatto seeds in warm water for that signature orange hue.
• 3 cloves garlic, minced – because what’s a dish without garlic?
• 1/4 cup fish sauce – adjust to your liking, but it’s the soul of the dish.
• 2 tbsp cornstarch – for thickening the sauce just right.
• 2 hard-boiled eggs, sliced – I like them room temp for easier slicing.
• 1/4 cup crushed pork rinds – for that irresistible crunch.
• 2 green onions, chopped – a fresh finish to balance the richness.

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain. Tip: Don’t oversoak to avoid mushy noodles.
2. In a pan, sauté garlic until golden, then add pork slices. Cook until no longer pink, about 5 minutes.
3. Add shrimp and cook just until they turn pink, about 2 minutes. Remove shrimp and pork; set aside.
4. Pour shrimp stock and annatto water into the pan. Bring to a simmer.
5. Mix cornstarch with a little water, then stir into the simmering liquid to thicken. Tip: Stir constantly to prevent lumps.
6. Add fish sauce, then return shrimp and pork to the pan. Simmer for 2 minutes to blend flavors.
7. Arrange soaked noodles on a serving plate. Pour the sauce over, ensuring even coverage.
8. Top with sliced eggs, crushed pork rinds, and green onions. Tip: Serve immediately for the best texture.

Mmm, the noodles should be silky, with the sauce clinging just right. The shrimp and pork add a hearty touch, while the garnishes bring contrast. Try serving it with a side of calamansi or lemon wedges for a zesty twist.

Vegetarian Palabok with Tofu and Mushrooms

Believe it or not, you can enjoy the rich flavors of palabok without the meat. This vegetarian twist with tofu and mushrooms is just as satisfying and packed with umami.

Ingredients

• 8 oz rice noodles (I like the thin ones for better sauce absorption)
• 1 block firm tofu, pressed and cubed (extra firm gives the best texture)
• 2 cups sliced mushrooms (shiitake adds a nice depth)
• 3 cloves garlic, minced (fresh is always better)
• 1/4 cup annatto seeds soaked in 1/2 cup warm water (for that signature orange hue)
• 2 tbsp soy sauce (I opt for low sodium to control the saltiness)
• 1 tbsp vegetable oil (any neutral oil works, but I love coconut oil for a slight sweetness)
• 1 cup vegetable broth (homemade if you have it)
• 1/2 cup crushed pork rinds (optional, for crunch)
• 2 hard-boiled eggs, sliced (room temp eggs peel easier)
• 1/4 cup green onions, chopped (for a fresh finish)
• 1 lime, cut into wedges (don’t skip this, it brightens the dish)

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain.
2. Heat the vegetable oil in a pan over medium heat, add the tofu cubes, and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to get them crispy.
3. Remove the tofu and in the same pan, sauté the mushrooms and garlic until soft, about 3 minutes.
4. Strain the annatto seeds, reserving the water. Add the annatto water, soy sauce, and vegetable broth to the pan. Bring to a simmer.
5. Add the drained noodles to the pan, tossing gently to coat in the sauce. Cook for 2 minutes. Tip: Use tongs for easy mixing.
6. Return the tofu to the pan, mixing lightly. Cook for another minute to heat through.
7. Serve topped with crushed pork rinds, egg slices, green onions, and lime wedges. Tip: Squeeze lime right before eating for maximum zing.

Out of this world, the noodles are silky, the tofu is crispy, and the mushrooms add a meaty bite. Try serving it with extra lime and a cold beer for the ultimate experience.

Spicy Palabok with Chili and Garlic

Brace yourself for a flavor-packed journey with this Spicy Palabok recipe. It’s a comforting noodle dish that’s got just the right kick of chili and garlic to wake up your taste buds.

Ingredients

• 8 oz rice noodles – I like the thin ones for this dish, they soak up the sauce beautifully.
• 2 tbsp vegetable oil – extra virgin olive oil works too, but keep it light.
• 4 cloves garlic, minced – fresh is best, no jarred stuff here.
• 1 tbsp chili flakes – adjust based on how brave you’re feeling.
• 1 cup chicken broth – homemade if you’ve got it, it makes all the difference.
• 2 tbsp soy sauce – for that umami depth.
• 1 tbsp fish sauce – don’t skip this, it’s the secret weapon.
• 1 cup shrimp, peeled and deveined – size doesn’t matter, but freshness does.
• 2 eggs, room temperature – they blend into the sauce better this way.
• 1/4 cup green onions, chopped – for a fresh finish.

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft. Drain and set aside.
2. Heat the oil in a large pan over medium heat. Add the garlic and chili flakes, sauté for 1 minute until fragrant.
3. Pour in the chicken broth, soy sauce, and fish sauce. Bring to a simmer.
4. Add the shrimp to the pan. Cook for 3 minutes until they turn pink.
5. Push the shrimp to one side, crack the eggs into the pan. Scramble them lightly, then mix into the sauce.
6. Add the drained noodles to the pan. Toss everything together for 2 minutes until the noodles are well coated.
7. Garnish with green onions before serving.

With every bite, you’ll get the perfect mix of spicy, savory, and slightly sweet. Try topping it with crispy fried garlic for an extra crunch.

Seafood Palabok with Squid and Mussels

Now, let’s dive into making this Seafood Palabok with Squid and Mussels, a dish that’s as fun to say as it is to eat. Perfect for when you’re craving something hearty yet fresh, this recipe brings the ocean’s bounty right to your plate.

Ingredients

• 8 oz rice noodles – because they’re the perfect base for all that saucy goodness.
• 1 cup shrimp stock – homemade if you’ve got it, for that deep, rich flavor.
• 1/2 cup annatto water – gives the sauce its signature orange hue.
• 1 tbsp fish sauce – the secret umami booster.
• 1/2 lb squid, cleaned and sliced into rings – tender and slightly sweet.
• 1/2 lb mussels, cleaned and debearded – they add a briny pop.
• 2 cloves garlic, minced – because what’s a dish without garlic?
• 1/4 cup crushed pork rinds – for that irresistible crunch on top.
• 2 hard-boiled eggs, sliced – I like them room temp for easier slicing.
• 1/4 cup green onions, chopped – for a fresh finish.

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain. Tip: Don’t skip soaking; it ensures even cooking.
2. In a pan over medium heat, sauté garlic until golden, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the squid and mussels, cooking for 3 minutes until the mussels open. Discard any that don’t open.
4. Pour in the shrimp stock and annatto water, bringing to a simmer for 5 minutes. Tip: Simmering melds the flavors beautifully.
5. Stir in the fish sauce, then add the drained noodles, tossing to coat evenly. Cook for another 2 minutes.
6. Garnish with pork rinds, sliced eggs, and green onions before serving.

Zesty and vibrant, this dish is a textural dream with the chew of noodles, the tenderness of seafood, and the crunch of pork rinds. Serve it with a wedge of lime for an extra zing that cuts through the richness.

Chicken Palabok with Lechon Kawali

Ever find yourself craving something that’s a perfect mix of comforting and exciting? Chicken Palabok with Lechon Kawali is your answer, combining tender chicken, crispy pork, and rich noodles in one unforgettable dish.

Ingredients

• 8 oz rice noodles (I like the thin ones for this recipe, they soak up the sauce beautifully.)
• 1 lb chicken breast, sliced (Free-range gives the best flavor, in my opinion.)
• 1 lb lechon kawali, pre-cooked and sliced (That crispy skin? Non-negotiable.)
• 2 cups chicken broth (Homemade if you’ve got it, but store-bought works in a pinch.)
• 1/2 cup annatto powder (This gives the sauce its signature color and subtle sweetness.)
• 3 cloves garlic, minced (Freshly minced makes all the difference.)
• 1 tbsp fish sauce (Don’t skip this—it’s the umami booster.)
• 2 tbsp olive oil (Extra virgin is my go-to for its fruity notes.)
• 1/2 cup crushed chicharron (For that irresistible crunch on top.)
• 2 hard-boiled eggs, sliced (Room temp eggs here blend better with the warm noodles.)
• 1/4 cup green onions, chopped (For a fresh finish.)

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain. Tip: Don’t oversoak or they’ll get mushy.
2. Heat olive oil in a pan over medium heat. Add garlic and sauté until golden, about 1 minute.
3. Add chicken slices and cook until no longer pink, roughly 5 minutes. Tip: Keep the pieces moving for even cooking.
4. Stir in annatto powder and fish sauce, then pour in chicken broth. Simmer for 10 minutes until the sauce thickens slightly.
5. Add the drained noodles to the pan, tossing gently to coat in the sauce. Cook for another 2 minutes. Tip: Use tongs for easy mixing.
6. Divide the noodle mixture among plates. Top with lechon kawali slices, crushed chicharron, egg slices, and green onions.

Fantastic textures await in every bite—silky noodles, crispy pork, and creamy eggs. Try serving it with a side of pickled vegetables for a tangy contrast.

Palabok Pancit with Egg and Chicharon

Today’s the perfect day to whip up something that’s both comforting and a bit fancy—Palabok Pancit with Egg and Chicharon. It’s a Filipino noodle dish that’s all about the rich, savory sauce and those crispy toppings.

Ingredients

• 8 oz rice sticks (I like the thin ones for better sauce absorption)
• 1/2 lb shrimp, peeled and deveined (save those shells for extra flavor)
• 2 cups pork broth (homemade is best, but store-bought works in a pinch)
• 1/4 cup annatto seeds (for that signature orange hue)
• 1/4 cup all-purpose flour (to thicken the sauce just right)
• 3 cloves garlic, minced (the more, the merrier, I say)
• 2 tbsp fish sauce (it’s the umami bomb here)
• 2 hard-boiled eggs, sliced (room temp eggs peel easier)
• 1/2 cup crushed chicharon (because crunch is everything)
• 2 tbsp olive oil (extra virgin is my go-to for sautéing)

Instructions

1. Soak the rice sticks in warm water for 15 minutes until pliable. Drain and set aside.
2. In a pan, heat olive oil over medium. Sauté garlic until golden, about 1 minute.
3. Add shrimp shells and cook for 2 minutes to infuse the oil. Remove shells.
4. Stir in annatto seeds for 30 seconds, then remove to avoid bitterness.
5. Sprinkle flour into the pan, stirring constantly for 1 minute to cook off the raw taste.
6. Gradually whisk in pork broth and fish sauce. Simmer for 5 minutes until thickened.
7. Toss in the drained rice sticks. Cook for 3 minutes, stirring to coat evenly.
8. Divide into bowls. Top with shrimp, egg slices, and a generous sprinkle of chicharon.

Kind of amazing how the silky noodles, savory sauce, and crispy toppings come together, right? Serve it with a squeeze of calamansi or lemon for a bright finish.

Healthy Palabok with Zucchini Noodles

Oh, you’re going to love this twist on a classic Filipino dish! Healthy Palabok with Zucchini Noodles is your ticket to a guilt-free, flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• 2 large zucchinis, spiralized into noodles (trust me, they’re the perfect pasta substitute)
• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity flavor)
• 1/2 lb shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1/4 cup annatto powder (for that signature palabok color and subtle sweetness)
• 2 cups chicken broth (homemade or low-sodium store-bought)
• 2 eggs, hard-boiled and sliced (I prefer room temp eggs here for easier peeling)
• 1/4 cup green onions, chopped (for a fresh, crisp finish)
• 1 tbsp fish sauce (don’t skip this—it’s the umami booster)

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the garlic and sauté until golden, about 1 minute.
2. Add the shrimp to the pan and cook until pink, about 2 minutes per side. Remove and set aside.
3. In the same pan, sprinkle the annatto powder and quickly stir to toast it, about 30 seconds. This unlocks its vibrant color and aroma.
4. Pour in the chicken broth and fish sauce, bringing the mixture to a simmer. Let it cook for 5 minutes to meld the flavors.
5. Add the zucchini noodles to the pan, tossing gently to coat in the sauce. Cook for just 2 minutes—you want them al dente.
6. Return the shrimp to the pan, mixing lightly to warm through.
7. Divide the palabok among bowls, topping with sliced eggs and green onions.

Now, dig into this dish where the zucchini noodles offer a satisfying crunch against the creamy sauce. Serve it with a squeeze of calamansi or lemon for an extra zing that brightens every bite.

Palabok with Crispy Fried Garlic

So, you’re craving something that’s a total flavor bomb with a bit of crunch? Let me introduce you to this Palabok with Crispy Fried Garlic—it’s a game-changer for your noodle nights.

Ingredients

• 8 oz rice noodles (I like the thin ones for this dish, they soak up the sauce like a dream)
• 1/2 cup shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 1/4 cup pork, thinly sliced (go for a bit of fat for extra flavor)
• 2 tbsp annatto powder (this gives the sauce its signature orange hue)
• 3 cloves garlic, minced (trust me, you’ll want the extra flavor)
• 1/4 cup crispy fried garlic (store-bought is fine, but homemade is next level)
• 2 cups chicken broth (low sodium lets you control the saltiness)
• 1 tbsp fish sauce (the secret umami booster)
• 2 tbsp cooking oil (I use canola for its neutral taste)
• 2 hard-boiled eggs, sliced (room temp eggs peel easier, just saying)
• 1/4 cup green onions, chopped (for that fresh finish)

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft. Drain and set aside.
2. Heat the cooking oil in a pan over medium heat. Add the minced garlic and sauté until golden, about 1 minute.
3. Add the annatto powder to the pan, stirring quickly to mix with the oil and garlic. This is your color and flavor base.
4. Throw in the shrimp and pork, cooking until the shrimp turns pink and the pork is no longer pink, about 3 minutes.
5. Pour in the chicken broth and fish sauce, bringing the mixture to a simmer. Let it cook for 5 minutes to meld the flavors.
6. Add the drained noodles to the pan, tossing gently to coat them in the sauce. Cook for another 2 minutes until the noodles are heated through.
7. Divide the palabok among bowls, topping each with sliced eggs, green onions, and a generous sprinkle of crispy fried garlic.

You’ll love how the creamy sauce clings to the noodles, with the crispy garlic adding a perfect crunch. Try serving it with a side of calamansi or lemon wedges for a zesty twist.

Quick Palabok with Instant Noodles

Sometimes, you just need a quick, comforting bowl of noodles that feels like a hug. This Quick Palabok with Instant Noodles is your ticket to a flavorful escape, ready in no time.

Ingredients

• 1 pack of instant noodles (I like the ones with a bit of chew)
• 2 cups water (filtered makes a difference)
• 1/2 cup palabok sauce (store-bought is fine, but homemade is gold)
• 1/4 lb shrimp, peeled and deveined (fresh or thawed, your call)
• 1 hard-boiled egg, sliced (room temp eggs peel easier, trust me)
• 2 tbsp fried garlic (because crunch is everything)
• 1 tbsp fish sauce (adjust if you’re sensitive to salt)
• 1/4 cup green onions, chopped (for that fresh kick)
• 1 lime, wedged (squeeze it right before eating)

Instructions

1. Boil 2 cups of water in a pot over high heat. Tip: A rolling boil ensures your noodles cook evenly.
2. Add the instant noodles to the boiling water. Cook for 3 minutes, stirring occasionally. Tip: Don’t overcook; they’ll get mushy.
3. While the noodles cook, heat the palabok sauce in a small pan over medium heat for 2 minutes, stirring constantly. Tip: Keep it moving to prevent sticking.
4. Drain the noodles and return them to the pot. Add the heated palabok sauce and fish sauce, tossing to coat evenly.
5. Top the noodles with shrimp, sliced egg, fried garlic, and green onions. Tip: Arrange the toppings nicely; we eat with our eyes first.
6. Serve immediately with lime wedges on the side. Squeeze lime over the top right before eating for a zesty finish.

This dish is all about the contrast—the creamy sauce, the tender shrimp, and the crispy garlic. Try serving it with a side of pickled veggies for an extra tangy punch.

Palabok with Smoked Fish and Tinapa Flakes

Feeling like diving into a dish that’s bursting with flavors and textures? Let me introduce you to a Filipino classic that’s got it all – smoky, savory, and a bit of crunch.

Ingredients

• 8 oz rice noodles – go for the thick ones, they hold the sauce better.
• 1 cup smoked fish flakes – tinapa is traditional, but any smoky fish works.
• 1/2 cup tinapa flakes – for that extra layer of smokiness.
• 3 cloves garlic, minced – fresh is best, no shortcuts here.
• 1/4 cup annatto seeds – soaked in 1/2 cup warm water, this gives the sauce its vibrant color.
• 2 tbsp fish sauce – adjust to your liking, but it’s key for authenticity.
• 1/4 cup shrimp stock – homemade if you can, it makes a difference.
• 2 hard-boiled eggs, sliced – room temp eggs peel easier, trust me.
• 1/4 cup crushed chicharron – for that irresistible crunch.
• 2 tbsp green onions, chopped – a fresh finish to balance the dish.

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain. Tip: Don’t over soak, or they’ll get mushy.
2. In a pan, sauté garlic until golden, about 2 minutes. Add the annatto water, fish sauce, and shrimp stock. Simmer for 5 minutes. Tip: Strain the annatto seeds out for a smoother sauce.
3. Add the drained noodles to the sauce, tossing gently to coat. Cook for another 3 minutes. Tip: Use tongs for even mixing.
4. Top with smoked fish and tinapa flakes, then garnish with eggs, chicharron, and green onions.

Here’s the deal – the noodles are silky, the toppings add a smoky crunch, and the sauce ties it all together. Perfect for when you’re craving something different yet comforting.

Palabok with Squash Sauce and Peanuts

Today’s the perfect day to shake up your noodle game with a twist on a Filipino classic. Palabok with squash sauce and peanuts brings together creamy, nutty, and a hint of sweetness in every bite.

Ingredients

• 8 oz rice noodles – I like the thin ones for this, they soak up the sauce just right.
• 1 cup pureed squash – Butternut works wonders here, trust me.
• 1/2 cup crushed peanuts – For that crunch we all love.
• 2 tbsp olive oil – Extra virgin is my kitchen staple.
• 3 cloves garlic, minced – Fresh is best, no compromises.
• 1 tbsp fish sauce – It’s the secret umami booster.
• 1 cup shrimp, peeled and deveined – Size doesn’t matter, flavor does.
• 2 hard-boiled eggs, sliced – Room temp eggs blend better, in my opinion.
• 1/4 cup green onions, chopped – For a fresh finish.

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Sauté garlic until golden, about 1 minute.
3. Add the shrimp and cook until pink, roughly 2 minutes per side. Tip: Don’t overcrowd the pan for even cooking.
4. Stir in the squash puree and fish sauce. Simmer for 5 minutes until slightly thickened. Tip: Keep stirring to prevent sticking.
5. Toss in the drained noodles, mixing well to coat. Cook for another 2 minutes. Tip: A splash of water can loosen the sauce if needed.
6. Garnish with crushed peanuts, sliced eggs, and green onions before serving.

Combining the silky noodles with the rich squash sauce and crunchy peanuts creates a dish that’s all about contrasts. Serve it straight from the pan for that just-made warmth, or chill it for a refreshing take on leftovers.

Palabok with Coconut Milk and Lemongrass

Ready to dive into a dish that’s a total game-changer for your dinner routine? Palabok with Coconut Milk and Lemongrass is your ticket to a flavorful escape, blending creamy, tangy, and aromatic notes in every bite.

Ingredients

• 8 oz rice noodles – go for the thin ones; they soak up the sauce like a dream.
• 1 can (13.5 oz) coconut milk – full-fat for that rich, velvety texture.
• 2 stalks lemongrass, bruised – this little trick releases all those citrusy oils.
• 1 tbsp vegetable oil – just enough to get things sizzling.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1/4 cup shrimp paste – it’s the umami bomb that ties everything together.
• 1 cup shrimp, peeled and deveined – fresh or frozen, both work wonders.
• 2 hard-boiled eggs, sliced – I like them room temp for easier slicing.
• 1/4 cup green onions, chopped – for that fresh, crunchy finish.
• 1 lime, cut into wedges – a squeeze of lime brightens up the whole dish.

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft. Drain and set aside.
2. In a pan over medium heat, add the vegetable oil and sauté the garlic until golden, about 1 minute.
3. Add the bruised lemongrass and shrimp paste, stirring for another minute to blend the flavors.
4. Pour in the coconut milk, bring to a gentle simmer, and let it cook for 5 minutes to thicken slightly.
5. Add the shrimp and cook until they turn pink, about 3 minutes. Tip: Don’t overcook the shrimp; they’ll get rubbery.
6. Toss in the drained noodles, mixing well to coat them in the sauce. Cook for another 2 minutes.
7. Remove the lemongrass stalks before serving. Tip: They’ve done their job flavoring the dish, so no need to eat them.
8. Garnish with sliced hard-boiled eggs, green onions, and lime wedges. Tip: The lime adds a zesty kick that balances the richness.

The noodles should be silky, with a sauce that’s creamy yet light. The lemongrass and shrimp paste give it a depth of flavor that’s unexpectedly addictive. Serve it straight from the pan for a cozy, family-style meal that’s sure to impress.

Palabok with Adobo Flakes and Egg

Dive into a bowl of comfort with this twist on a Filipino classic. You’ll love how the adobo flakes add a savory depth to the palabok’s tangy sauce.

Ingredients

• 8 oz rice noodles – look for the thin, translucent kind for the best texture.
• 1 cup adobo flakes – homemade or store-bought, both work wonders.
• 2 hard-boiled eggs – I like mine just set, with a slightly gooey yolk.
• 1/4 cup annatto powder – for that signature orange hue and subtle earthiness.
• 3 tbsp fish sauce – trust me, it’s the secret umami booster.
• 2 tbsp garlic, minced – the more, the merrier in my book.
• 1/4 cup green onions, chopped – for a fresh crunch.
• 1 tbsp olive oil – extra virgin is my go-to for its fruity notes.

Instructions

1. Soak the rice noodles in warm water for 15 minutes until pliable but still firm. Tip: Don’t skip this step; it prevents mushy noodles.
2. Heat olive oil in a pan over medium heat. Sauté garlic until golden, about 2 minutes. Tip: Keep stirring to avoid burning.
3. Add annatto powder and 2 cups of water, stirring to dissolve the powder completely.
4. Bring the mixture to a simmer, then add fish sauce. Let it bubble gently for 5 minutes to meld the flavors.
5. Drain the noodles and add them to the sauce, tossing to coat evenly. Cook for another 3 minutes until the noodles are tender.
6. Divide the palabok among bowls. Top with adobo flakes, halved hard-boiled eggs, and a sprinkle of green onions. Tip: Let everyone customize their toppings for fun.

This dish is a delightful mix of chewy noodles, rich sauce, and crispy adobo flakes. Try serving it with a side of pickled vegetables for an extra tangy kick.

Palabok with Longganisa and Fried Egg

Now, imagine diving into a plate of Palabok with Longganisa and Fried Egg, where every bite is a mix of savory, tangy, and a little bit spicy. It’s the kind of dish that feels like a hug on a busy day.

Ingredients

• 8 oz rice noodles – go for the thin ones, they soak up the sauce better.
• 1 cup palabok sauce – homemade or store-bought, no judgment here.
• 2 longganisa sausages – I like the sweet kind for a nice contrast.
• 2 eggs – room temp eggs fry more evenly.
• 2 tbsp cooking oil – extra virgin olive oil is my go-to for frying.
• 1/4 cup crushed chicharron – for that irresistible crunch.
• 2 tbsp green onions, chopped – because everything’s better with a little green.
• 1 tbsp calamansi juice – or lime, if that’s what you’ve got.

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft. Drain and set aside.
2. Heat 1 tbsp oil in a pan over medium heat. Add the longganisa, breaking it into small pieces. Cook for 5 minutes until browned.
3. In the same pan, fry the eggs sunny-side up. Aim for crispy edges with runny yolks. Set aside.
4. Warm the palabok sauce in a pot over low heat. Stir occasionally to prevent sticking.
5. Toss the drained noodles into the sauce. Mix gently to coat evenly. Tip: Use tongs for easier mixing.
6. Divide the noodles onto plates. Top with longganisa, fried egg, chicharron, and green onions.
7. Drizzle with calamansi juice right before serving. Tip: The acidity brightens up the dish.

This dish is all about textures – silky noodles, crispy chicharron, and that perfect egg yolk running through it all. Try serving it with extra calamansi on the side for those who love a tangy kick.

Palabok with Bangus Belly and Aligue

So, you’re craving something rich, savory, and a bit luxurious for dinner tonight? Let me introduce you to a Filipino classic with a twist—Palabok with Bangus Belly and Aligue. It’s a noodle dish that’s all about the sauce, topped with crispy bangus belly and that golden, crab fat goodness.

Ingredients

• 8 oz rice noodles (I like the thin ones for this dish, they soak up the sauce better.)
• 1 cup bangus belly, sliced into strips (Crispy is the way to go here.)
• 1/2 cup aligue (crab fat) (Trust me, it’s worth the splurge.)
• 2 tbsp annatto powder (For that signature orange hue.)
• 4 cups chicken broth (Homemade if you’ve got it, but store-bought works in a pinch.)
• 3 cloves garlic, minced (The more, the merrier, I say.)
• 1 small onion, diced (Yellow or white, whatever’s in your pantry.)
• 2 tbsp fish sauce (It’s the secret umami booster.)
• 1 tbsp cornstarch (To thicken the sauce just right.)
• 2 tbsp cooking oil (I use canola for its neutral taste.)
• Hard-boiled eggs, sliced (Room temp eggs peel easier, just a tip.)
• Green onions, chopped (For a fresh finish.)
• Calamansi or lime wedges (That citrusy zing is non-negotiable.)

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft. Drain and set aside.
2. Heat oil in a pan over medium heat. Fry the bangus belly until crispy, about 3 minutes per side. Set aside on paper towels.
3. In the same pan, sauté garlic and onions until fragrant, about 2 minutes.
4. Add annatto powder and stir for 30 seconds to release its color.
5. Pour in chicken broth and bring to a simmer. Stir in fish sauce.
6. Mix cornstarch with 2 tbsp water, then add to the broth to thicken the sauce.
7. Fold in the aligue gently, letting it melt into the sauce for that rich flavor.
8. Add the drained noodles to the sauce, tossing to coat evenly. Cook for another 2 minutes.
9. Serve hot, topped with crispy bangus belly, sliced eggs, green onions, and calamansi wedges on the side.

Final thoughts: The noodles should be slick with sauce, each bite a mix of creamy, tangy, and crispy. Try serving it with extra calamansi wedges for those who love a punch of acidity. Fantastic for sharing, but honestly, you might not want to.

Palabok with Grilled Pork and Atchara

Vibrant flavors and textures come together in this Palabok with Grilled Pork and Atchara, a dish that’s as fun to make as it is to eat. You’ll love the combination of savory, sweet, and tangy in every bite.

Ingredients

• 8 oz rice noodles – I like to use the thin ones for better sauce absorption.
• 1 lb pork shoulder, sliced thin – Marinate this overnight if you can, it makes all the difference.
• 1 cup atchara (pickled green papaya) – Homemade is best, but store-bought works in a pinch.
• 2 tbsp annatto powder – This gives the sauce its signature color.
• 4 cups chicken broth – Low sodium lets you control the saltiness.
• 3 cloves garlic, minced – Freshly minced garlic beats the jarred stuff, hands down.
• 1/4 cup soy sauce – I opt for light soy sauce to keep the dish from getting too salty.
• 2 tbsp fish sauce – A must for that authentic Filipino flavor.
• 1/2 cup crushed chicharron – For that irresistible crunch on top.
• 2 hard-boiled eggs, sliced – Room temp eggs peel easier, trust me.
• 1/4 cup green onions, chopped – These add a fresh pop of color and flavor.

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain. This prevents them from sticking together later.
2. Grill the pork slices over medium-high heat (about 375°F) for 3-4 minutes per side, until nicely charred. Let them rest before slicing to keep them juicy.
3. In a large pan, sauté the garlic in a bit of oil over medium heat until golden, about 1 minute. Watch closely to avoid burning.
4. Dissolve the annatto powder in 1/2 cup of the chicken broth, then add to the pan along with the rest of the broth, soy sauce, and fish sauce. Simmer for 10 minutes to let the flavors meld.
5. Add the drained noodles to the sauce, tossing gently to coat. Cook for another 2 minutes until the noodles are heated through.
6. Serve the palabok topped with the grilled pork, atchara, chicharron, egg slices, and green onions. The contrast of textures is what makes this dish special.

You’ll notice how the creamy noodles pair perfectly with the crunchy chicharron and tangy atchara. Try serving it with a squeeze of calamansi or lemon for an extra zing.

Palabok with Tuyo and Salted Egg

Mmm, you’re in for a treat with this Palabok recipe—it’s a vibrant, noodle-based Filipino dish that’s as fun to make as it is to eat. Perfect for when you’re craving something savory with a bit of crunch and a whole lot of flavor.

Ingredients

• 8 oz rice noodles (I like the thin ones for better sauce absorption)
• 2 cups shrimp stock (homemade gives the best flavor, but store-bought works in a pinch)
• 1/2 cup annatto powder (for that signature orange hue)
• 1/2 lb ground pork (lean is my go-to for less grease)
• 1/2 cup crushed pork rinds (adds a delightful crunch)
• 2 salted eggs, sliced (room temp makes them easier to slice)
• 1/4 cup fried tuyo (dried fish, for that salty kick)
• 3 cloves garlic, minced (fresh is always better)
• 1 tbsp fish sauce (adjust if you’re sensitive to salt)
• 1 tbsp olive oil (extra virgin for a fruity note)
• 1/4 cup green onions, chopped (for a fresh finish)

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain. Tip: Don’t over-soak or they’ll get mushy.
2. Heat olive oil in a pan over medium heat. Sauté garlic until golden, about 1 minute. Tip: Keep the heat medium to avoid burning.
3. Add ground pork, cooking until no pink remains, roughly 5 minutes. Stir in annatto powder for color.
4. Pour in shrimp stock and fish sauce, bringing to a simmer. Let it cook for 10 minutes to meld flavors. Tip: Skim off any foam for a clearer sauce.
5. Toss in the drained noodles, coating them well in the sauce. Cook for another 2 minutes.
6. Plate the noodles, topping with crushed pork rinds, sliced salted eggs, fried tuyo, and green onions.

Out of this world, right? The noodles are silky, the toppings add a mix of textures, and the sauce is rich with umami. Try serving it with a side of calamansi lime for an extra zing.

Palabok with Crispy Pata and Sliced Mango

Zesty and vibrant, this Palabok with Crispy Pata and Sliced Mango is a feast for the senses. You’ll love the crunch of the pata against the smooth noodles, all brightened up with fresh mango.

Ingredients

• 8 oz rice noodles (I like the thin ones for this dish)
• 1 lb pork leg (pata), cleaned and dried (trust me, dry skin is key for crispiness)
• 2 cups shrimp stock (homemade gives the best flavor)
• 1/2 cup annatto seeds soaked in 1/2 cup warm water (for that signature orange hue)
• 1/4 cup fish sauce (my pantry staple for umami depth)
• 1 tbsp garlic, minced (the more, the merrier)
• 1/2 cup crushed pork rinds (for topping, because why not?)
• 1 ripe mango, sliced (adds a sweet contrast)
• 2 hard-boiled eggs, sliced (I prefer room temp for easier slicing)
• 2 tbsp cooking oil (extra virgin olive oil is my go-to)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking for the pata.
2. Rub the pork leg with salt and let it sit for 10 minutes. Patience here means crispier skin later.
3. Heat oil in a pan over medium heat. Fry the pork leg until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to avoid steaming.
4. Transfer the pork to the oven and bake for 1 hour. Check at 45 minutes to prevent over-browning.
5. Soak the rice noodles in warm water for 15 minutes. They should be pliable but not mushy.
6. Strain the annatto seeds and mix the colored water with shrimp stock and fish sauce. This is your sauce base.
7. In a pot, sauté garlic until fragrant, about 30 seconds. Add the sauce mixture and bring to a simmer.
8. Add the drained noodles to the sauce, tossing gently to coat. Cook for 2 minutes. Tip: Keep the heat medium to avoid sticking.
9. Slice the crispy pata into serving pieces. The crackling sound is your reward.
10. Assemble the palabok on a platter, top with pata, sliced eggs, mango, and pork rinds. Tip: Layer the toppings for visual appeal.

Just imagine the textures: silky noodles, crunchy pata, and juicy mango in every bite. Serve it family-style for a hands-on feast that’s as fun to eat as it is delicious.

Conclusion

Kickstart your culinary adventure with these 18 delicious Palabok recipes, perfect for any occasion! Whether you’re a seasoned chef or a curious newbie, there’s something here to tantalize your taste buds. Don’t forget to leave a comment sharing your favorite recipe and spread the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.