Recipe
Classic Filipino Palabok
A rich Filipino palabok with rice noodles and savoury prawn pork sauce finished with classic crunchy toppings.
Ingredients
Method
20 mins prep25 mins cook45 mins total
Soak rice noodles in warm water for 10 to 15 minutes until pliable then drain.
Cook noodles briefly in boiling water for 2 minutes then drain and set aside.
Heat oil in a pan and fry half the garlic until crisp then lift out for garnish.
In the same pan cook onion remaining garlic and pork mince until browned.
Add chopped prawns and cook for 2 minutes.
Pour in water fish sauce annatto and paprika then simmer for 5 minutes.
Stir in cornflour slurry and cook until the sauce thickens and turns glossy.
Season with salt and black pepper to taste.
Arrange noodles on a platter then pour over the hot sauce.
Top with egg slices spring onions crushed chicharrón and fried garlic then serve with lemon wedges.
Notes
Keep the sauce slightly loose in the pan as it thickens further on the noodles.
Prepare toppings before cooking the sauce so you can serve immediately while hot.
Squeeze fresh lemon just before eating to lift the richness.
About this recipe
Classic Filipino palabok is a celebratory noodle dish built around a deeply savoury orange sauce. The sauce combines prawns pork stock and aromatics for a bold flavour that coats every strand.
Top with boiled eggs crispy garlic spring onions and crushed chicharrón for texture and contrast. It is ideal for family meals and sharing platters.
