Mastering Batchoy: A Flavorful Filipino Noodle Soup Recipe

How to cook Batchoy

Batchoy is a popular Filipino noodle soup that originated in the city of Iloilo, particularly in the district of La Paz, hence often referred to as “La Paz Batchoy”. It is a hearty and flavorful dish known for its rich broth and various toppings. The soup typically includes a combination of pork, liver, and sometimes beef or chicken, along with fresh egg noodles. it’s garnished with chicharron, chopped green onions and sometimes raw egg added on top just before serving.

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Batchoy is not just a comforting noodle soup; it’s a dish rich in history and regional pride. Its complex flavors and hearty ingredients make it a satisfying meal that can be enjoyed at any time of the day. Batchoy represents a beautiful blend of Filipino culinary traditions, showcasing the use of various meats and a flavorful broth that warms both the heart and soul. Whether enjoyed in a traditional setting in Iloilo or recreated at home, Batchoy remains a beloved dish for many.

ingredients

• 500grams fresh egg noodles miki noddles
• 250grams pork belly sliced
• 100grams pork liver sliced
• 100grams pork heart [(sliced) (optional)]
• 1liter pork or chicken broth
• 4cloves garlic minced
• 1onion chopped
• 1tablespoon shrimp paste (optional)
• 1tablespoon fish sauce
• Salt and pepper to taste
• Chicharron pork cracklings
• Spring onions chopped
• fried garlic
• Raw egg (optional)

Instructions

1. Prepare the Ingredients
   • Slice the pork belly, pork liver, and pork heart into thin pieces. Set aside.
   • mince the garlic and chop the onion.
2. Cook the Noodles
   • Boil water in a pot and cook the fresh noodles according to package instructions. Once cooked, drain and set aside.
3. Saute the Aromatics
   • In a large pot, heat a bit of oil over medium heat. Add the minced garlic and chopped onion and saute until fragrant.
4. Add the Meats
   • Add the sliced pork to the pot and cook until it starts to brown. Add the pork liver and pork heart, and continue to saute until the meats are cooked through.
5. Flavor the Broth
   • Pour in the pork or chicken broth. Add the shrimp paste (if using) and fish sauce. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavor to meld together.
6. Season the Broth
   • Taste the broth and adjust the seasoning with salt and pepper as needed.
7. Assemble the Batchoy
   • In serving bowls, place a portion of the cooked noodles. Ladle the hot broth and meats over the noodles.
8. Garnish
   • Top each bowl with chicharron, chopped spring onions, and fried garlic. For an authentic touch, you can also crack a raw egg on top, letting the heat of the soup gently cook it.

Whether you’re craving a warm bowl on a rainy day or looking to introduce your family to a new favorite, Batchoy is sure to satisfy. Enjoy this traditional recipe and share the warmth of Filipino hospitality with every spoonful.