La Paz Batchoy (Batchoy)
Overview
La Paz batchoy is a noodle soup from Iloilo City in the Philippines. Fresh round egg noodles, called miki, are served in a rich broth made from pork and beef bones and flavoured with shrimp paste and fish sauce. The bowl is topped with sliced pork, liver and other offal, then finished with crushed chicharrón pork cracklings, fried garlic and spring onion, and sometimes a raw egg cracked into the hot broth. It is savoury, rich and slightly sweet. It is usually eaten piping hot, often with a bread roll.
History
Batchoy was created in the La Paz market of Iloilo City in the 1930s, with several stall owners claiming to be the inventor. It combines Chinese noodle traditions with Filipino ingredients. It has become one of the best-known regional dishes of the Philippines, and Iloilo holds an annual festival in its honour. It is popular across the Philippines.
Main ingredients
Fresh egg noodles, pork and beef broth, pork offal, crushed pork cracklings, fried garlic, spring onion. The soup is built on pork and beef bone broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Pork soups · Tripe and offal soups · Noodle soups · More soups from Philippines
Recipe outline serves 4 · ~140 min
Ingredients
- 500 g fresh egg noodles (miki)
- 2 l pork and beef bone broth
- 200 g pork, 100 g pork liver, sliced
- 1 tbsp shrimp paste, fish sauce
- crushed chicharrón
- fried garlic, spring onion
Allergens: Contains: Gluten, Crustaceans, Eggs, Fish. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Season the broth with shrimp paste and fish sauce.
- Poach the pork and liver in the broth.
- Blanch the noodles and put them in bowls.
- Top with the meat, pour over the broth and add chicharrón, garlic and spring onion.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
