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  • Author: Lorely from Butter Love Affair
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8 1x




  • 1 kilo rice noodles (Bihon or the thicker round noodles, just not the flat ones)


  • Tinapa flakes (Fried smoked fish and then flaked, I prefer round scad or galunggong)
  • Chicharon (Pork rind), crushed
  • 150g fresh shrimp, steamed
  • 3 hard boiled eggs, sliced
  • Spring onion, chopped


  • 1 large red onion, minced
  • 6 garlic cloves, minced
  • 1 block soft tofu, mashed
  • 600g minced pork
  • 250g fresh shrimp, shells and heads removed
  • 50g dried shrimp (Hibe)
  • 2 to 2.5 cups of water or chicken/shrimp stock (My mom uses water, I did too!)
  • 2 packs atsuete powder (Mama Sita’s)
  • Cornstarch and water to thicken sauce
  • 3 to 4 tsp fish sauce (My mom uses chicken cubes/powder and then adds fish sauce to taste)


  1. Prepare all of the toppings.
  2. Place dried shrimp in food processor, pulse until they become tiny pieces but not powdered.
  3. Boil the noodles, about 2 minutes for the thicker ones or cook according to instructions on the pack.
  4. Heat oil in pan.
  5. Sauté garlic first then add onions. Sauté until onion is translucent.
  6. Add minced pork and sauté until there are no more pink areas.
  7. Add dried and fresh shrimp; mix to combine with meat.
  8. Add water or chicken/shrimp stock.
  9. When sauce has boiled, pour some liquid to a bowl and dissolve atsuete powder. Mix in sauce to achieve the right color – orange.
  10. Mix cornstarch and water to thicken sauce.
  11. Season with fish sauce and/or chicken cubes/powder, if using.
  12. On a plate or serving dish, place noodles then sauce then toppings


Please note that when noodles have been mixed with the sauce, Palabok doesn’t last very long; maximum 3 hours. I would advise to mix them only when about to be served.