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Prepare the Palabok sauce: Strain the atsuete. Pour the water from the atsuete and mix it with the shrimp broth in a medium-sized pot, then, add dissolve flour in water.
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Let it boil with occasional stirring until it thickens, season with salt or fish sauce.
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Assemble: Place soaked pancit bihon in a serving plate, then pour palabok sauce on top.
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Now topped it up with ground pork, tofu, flaked smoked fish, crushed chicharron, boiled eggs, cooked shrimp, spring onions, and toasted garlic.
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Serve with calamansi.