Pancit arrived in the Philippines with Chinese traders and by the 20th century became a birthday staple: the long noodles symbolize long life, so they must never be cut. Palabok stands out for its orange shrimp sauce tinted with annatto and its layered assembly: thin rice noodles, thick sauce and a heap of toppings including ground chicharrón, hard-boiled egg and sometimes smoked eel (palos).
Ingredients
300 g thin rice noodles (palabok/bihon)
250 g shrimp with shells (for the broth)
2 tbsp annatto powder
3 tbsp rice flour to thicken
2 hard-boiled eggs, sliced
50 g ground chicharrón
100 g smoked eel (palos), optional
1 tbsp fried garlic and chopped scallions
300–500 kcal per typical serving.
Per serving of pancit alone (~250 g), no rice or sides. (estimated from the typical recipe)
