Why Nicole Ponseca and Miguel Trinidad’s Pancit Palabok Is My All-Star Recipe of 2019

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Why Nicole Ponseca and Miguel Trinidad’s Pancit Palabok Is My All-Star Recipe of 2019
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The next entry in our All-Star Recipe collection.

, and fish sauce. The shrimp brings a fresh, oceanic component to the gravy; the fish sauce and crab paste add a little funk. The combination of flavors makes it pungent, sour, and deeply savory—and that’s the heart of this dish.

From there, it’s simple. You don’t even have to boil the noodles—just soak them in hot water for about five minutes and pull them apart. After you’ve covered the noodles with the tangy, orange-colored gravy, you can consider the dish complete , or you can accessorize it with the works by throwing in some quickly-cooked garlicky shrimp, squid, tofu, and fresh green onions.

The full recipe, with the homemade stock, takes a little over an hour—and the vibrant flavors are worth it. But when I don’t have shrimp on hand or an extra hour to spare, I make a semi-DIY stock by dissolving a few cubes of shrimp bouillon into boiling water and letting it simmer with the other ingredients from Ponseca and Trinidad’s recipe. That way, they’re super-casual noodles to eat on the fly; my version of pantry pasta.

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