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Pancit Palabok Salad

A refreshing chilled salad variation of the Filipino noodle classic with savory shrimp sauce, crispy pork rinds, and hard-boiled eggs.

35 minMediumServes 4380 cal/serving

FilipinoSaladStovetopStandardDairy-FreeNut-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 8 oz rice vermicelli noodles, cooked
  • 1/2 lb shrimp, peeled
  • 2 tbsp annatto oil
  • 4 garlic cloves, minced
  • 1 cup seafood stock
  • 2 tbsp cornstarch
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 2 hard-boiled eggs, sliced
  • 1/2 cup pork rinds, crushed
  • 1/4 cup scallions, chopped

Instructions

  1. 1

    Boil 8 oz cooked rice vermicelli noodles according to package directions, rinse under cold water, and drain completely.

  2. 2

    Heat 2 tbsp annatto oil in a skillet over medium heat and saute 4 minced garlic cloves until fragrant.

  3. 3

    Add 1/2 lb peeled shrimp to the skillet and cook for 2 to 3 minutes until opaque and internal temperature reaches 145°F, then remove shrimp and set aside.

  4. 4

    Whisk 2 tbsp cornstarch into 1 cup seafood stock, pour into skillet with 2 tbsp fish sauce, and simmer until thickened into a rich sauce, then chill completely.

  5. 5

    Whisk chilled sauce with 2 tbsp fresh lime juice, toss with cold cooked rice vermicelli noodles, and top with cooked peeled shrimp, 2 sliced hard-boiled eggs, 1/2 cup crushed pork rinds, and 1/4 cup chopped scallions.

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Questions

What should Pancit Palabok Salad look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until opaque and internal temperature reaches 145°F. Step 4: cook until thickened into a rich sauce. A reading of 145 F on a thermometer settles it.

Do I need to rinse the grain for Pancit Palabok Salad?

Step 1 reads: "Boil 8 oz cooked rice vermicelli noodles according to package directions, rinse under cold water, and drain completely." Yes. Step 1 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

Is there a substitute for achiote in Pancit Palabok Salad?

The entry for Pancit Palabok Salad calls for 2 tbsp annatto oil. In its place: Mix paprika with a pinch of turmeric and a few drops of vinegar for the color and mild earthiness.

Can I use frozen shrimp instead of shrimp in Pancit Palabok Salad?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Pancit Palabok Salad uses 1/2 lb shrimp, peeled.

Does Pancit Palabok Salad contain shellfish?

Yes: 1/2 lb shrimp, peeled. The full allergen list for this entry is eggs, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Pancit Palabok Salad?

The base of Pancit Palabok Salad is noodles, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Serve it with

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