Easy La Paz Batchoy Recipe

La Paz Batchoy is a famous noodle soup originating from La Paz in Iloilo, a province located in the Visayas region of the Philippines. It is made with fresh egg noodles, pork meat, liver, and intestines, and is flavored with onions, garlic, and fish sauce. The soup is garnished with crispy pork cracklings (chicharron), green onions, and sometimes boiled eggs.

La Paz Batchoy has a rich and savory flavor, with a slightly sour and salty taste. It is often considered a comfort food and is best enjoyed hot, especially during rainy or cold weather.

The dish is believed to have originated from Chinese merchants who settled in La Paz, Iloilo in the late 1930s. They introduced the use of miki (fresh egg noodles) and added pork and organ meats to the soup. Over time, it became a popular street food in the region, and eventually spread to other parts of the Philippines. Today, there are many variations of the dish, with different areas adding their own twists and ingredients to the recipe.

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Here’s a recipe for La Paz Batchoy:

Easy La Paz Batchoy Recipe

Recipe by Yummy FoodCourse: SoupsCuisine: FilipinoDifficulty: Easy

La Paz Batchoy is a famous noodle soup originating from La Paz in Iloilo, a province located in the Visayas region of the Philippines.

Ingredients

• 500g fresh egg noodles (miki)

• 500g pork belly, sliced into thin pieces

• 250g pork liver, sliced into small pieces

• 250g pork intestines, cleaned and sliced into small pieces

• 1 onion, diced

• 4 cloves garlic, minced

• 3 tablespoons fish sauce

• 2 tablespoons cooking oil

• 1 teaspoon ground black pepper

• 2 liters of water

• 2 pork bouillon cubes

• 1/2 cup green onions, chopped

• 1/2 cup crispy pork cracklings (chicharron)

• 4 boiled eggs, sliced (optional)

Directions

• In a large pot, heat the oil over medium-high heat. Add the pork belly and sauté for about 5 minutes or until browned.
• Add the pork liver, intestines, onions, and garlic. Sauté for another 5 minutes.
• Pour in the water, fish sauce, and pork bouillon cubes. Bring to a boil, then reduce heat to low and let simmer for 30 minutes.
• Add the fresh egg noodles to the pot and let cook for about 5 minutes or until tender.
• Season with black pepper to taste.
• Serve hot with chopped green onions, crispy pork cracklings (chicharron), and boiled eggs (if desired).

Notes

• If you can’t find fresh egg noodles (miki), you can use dried noodles instead. Cook the dried noodles according to the package instructions before adding them to the soup. You can also adjust the amount of pork and pork organs to your liking. Some people prefer pork liver while others prefer pork belly.

Other SOUP recipes may be found HERE.

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IMAGE SOURCE: Heidigutierrez, CC BY 3.0, via Wikimedia Commons