Pansit palabok, a noodle dish with a rocou-based sauce and shrimp.

Ingredients

• 1.9 liters of water
• 50 g of soybean sprouts
• 500 g of rice vermicelli, briefly soaked in water
• 2 tablespoons of oil paint
• 2 tablespoons of rock salt
• 480 ml of shrimp broth
• 6 tablespoons of flour
• 120 ml of water
• 1 tablespoon of salt
• 1 teaspoon of pepper
• 150 g of boiled pork, cut into strips
• 2 pieces of tofu, fried and cut into small cubes
• 30 g of shredded smoked fish
• 30 g of French-style pork rinds, crushed
• 2 hard-boiled eggs, sliced
• 80 g of cooked and peeled shrimp
• 50 g of fresh onions, chopped
• 1 tablespoon of fried garlic
• 8 green lemons

Boil some water in a pot.

Place the soybean sprouts in a sieve and arrange the vermicelli on top.

Submerge them in the hot water and let them soften.

Drain.

Pour in onto a large dish.

In a pot, heat the oil paint with the varnish.

Cook until the seeds pop and the oil turns red.

Pour the in the shrimp broth and bring to a boil.

Whisk the flour into the water.

Pour in the sifted flour.

Let it simmer until the sauce thickens.

Season with salt and pepper to your liking.

Pour the sauce over the vermicelli.

Arrange the meat and tofu over the vermicelli noodles.

Garnish with smoked fish and slices of pork.

Decorate with fresh onions and fried garlic.

Serve with lime.