Pansit Palabok, Pansit Luglug

Pansit Palabok, Pansit Luglog
Pansit Palabok, Pansit Luglug is another popular Pinoy noodle dish. It made up of rice noodles blanch in boiling water and topped with shrimp sauce called palabok, made up of shrimp sauce that is flavoured with annatto which also give a bright orange tint. It is then topped with the paalat, a sautéed mixture of garlic, ground pork and diced firm tofu. 

Pansit Palabok, Pansit Luglog - Served

For added flavour and visual appeal it is garnished with smoked fish flakes, crushed pork cracklings, shrimps, boiled egg wedges, fried garlic and chopped spring onions. And served with kalamansi. On this post I used thick rice noodles, but if it is not available at your location the ordinary rice noodles or bihon is also suitable.

Pansit Palabok, Pansit Luglug Recipe

I would recommend that the paalat and palabok should be mixed only when it is ready to serve because the pansit dish tend to dry up if not eaten immediately as the noodles will absorb the moisture of sauce. Here is the recipe.


Pansit Palabok, Pansit Luglog - Bihon Noodles

1 kilo thick bihon noodles, cooked
Red sauce
1/2 kilo ground pork
4 cake firm tofu, diced
2 cup shrimp broth
1/2 cup chopped kinchay
1/2 head garlic, chopped
1/2 cup annatto water
salt and pepper
cooking oil

Pansit Palabok, Pansit Luglog - Paalat


6-8 cup shrimp broth
1/2 cup annatto water
3/4 cup cornstarch

Pansit Palabok, Pansit Luglog - Palabok


2 cup medium size shrimp, shelled
1 bundle spring onion, chopped
4 pieces boiled egg, cut into wedges
1 cup crushed pork crackling
1 head garlic, chopped, fried
1 cup fried tinapa flakes

Pansit Palabok, Pansit Luglog - Garnishing

Cooking procedure:

For the red sauce: In a saucepan, sauté garlic. Add ground pork and stir cook for 3 to 5 minutes or until meat turns to golden brown, add tofu, kinchay and annatto water, stir cook for another 3 to 5 minutes. Add shrimp juice and let boil, simmer for 5 to 10 minutes, season with salt and pepper to taste. Remove from pan and keep aside.

For the palabok: I a sauce pan put shrimp broth and annatto water. Bring to a boil and simmer for 1 to 2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keep warm and set aside. Season with salt to taste.

Serving: When ready to serve put cooked bihon noodles in a platter. Top with the garnishing ingredients and serve with kalamansi.


  1. I missed my Filipino friend who cooked me this here in abroad..

  2. adding "aligue" or crab paste will also add to color and flavor. :)

  3. This pancit,,Palabok, Lug-lug and Pancit Malabon were originated from Malabon Rizal. But the original Pancit Malabon is a little bit dry and the consistence are still the same...only the process of cooking makes different.

  4. where can we buy arnatto water? thanks

  5. I like pancit palabok very much i love to cook it. But the only problem I should know is, what is anatto water? Can you buy this in grocery or market. Anonymous

  6. The annatto water I used in this recipe was from 1/4 cup atsuete (annatto seeds). Steep, using fingers with 1/2 cup of water to extract the red corlor. Obviously you are outside the Philippines, use annatto powder it is available in most Pinoy or Asian stores overseas. Check my Fettuccine Pasta, Vigan Miki Style there is photo of Mama Sita Annatto Powder on that post.

  7. Thanks for sharing this great recipe... God bless :)

  8. Hi Rose,
    Thank you also for taking the time to write a comment...


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