This reimagination of the classic Pinoy favorite Pancit Palabok replaces the traditional bihon or fresh noodles with vermicelli that's flash fried in hot oil to make it puff and crisp up for a unique texture contrast that complements well with the rich and flavorful pork and shrimp sauce. Crispy Pancit Palabok Ingredients: Noodles: -one (1) 500g pack Good Life Premium Vermicelli -oil for frying Palabok Sauce: -250g ground pork -1 head garlic, minced -2 large red onions, chopped -100g onion leeks

It’s NOT the same as Pancit Palabok 🫣 Pancit Malabon hails from Malabon, a city in Metro Manila famous for its fishing industry and vibrant food culture. The name literally means “noodles of Malabon,” distinguishing it from other pancit varieties across the Philippines. Its coastal roots explain the abundance of seafood in the dish—shrimp, squid, mussels, oysters, and smoked fish are common toppings. Oooh this sauce (aka gravy) it’s signature yellow-orange hue comes from achuete (annatto seeds)

Out with the old, in with the new! Ang Lucky Me! Pancit Canton, may new look na. Pero ‘wag mag-alala, dahil same favorite taste. | Lucky Me!