The ultimate Filipino noodle soup is a favorite for a reason. Dig into firm egg noodles that swim in a slow-cooked broth with lots of flavorful toppings: crunchy garlic, chicharon bits, green onions, and lots of pork!
La Paz-style Batchoy Ingredients
10 cups chicken stock, divided
1 medium white onion, chopped
4 cloves garlic
4 tablespoons dried shrimp
1 tablespoon brown sugar
1 tablespoon soy sauce
1/4 teaspoon pepper, crushed
250 grams pork, (use kasim), cut into 1-inch pieces
150 grams pork liver
1 piece chicken, use breast part
1/2 kilo fresh mike noodles
garlic, fried and chopped
shallots (sibuyas tagalog), fried
1 whole egg, Optional
How to Make La Paz-style Batchoy
Make the broth: Put 8 cups of stock and other broth ingredients in a large pot. Bring to a boil.
Add pork kasim, liver, and chicken in the pot. Let simmer for 20 to 25 minutes or until pork, chicken, and liver are tender. And remaining stock, if necessary.
Remove pork, liver, and chicken from pot and let cool. Slice the pork, liver, and chicken into thin strips and set aside.
Strain the stock. To assemble, place noodles and pour the hot stock over the noodles. Top with the slicked pork, liver, and chicken. Garnish with chicharon, fried garlic, fried shallots, and spring onions. If desired, crack an egg and serve immediately.