RCI-ND.004.0003.001
Batchoy
Philippines has a variety of soups, among which is the La Paz Batchoy that originated in Iloilo. It is a noodle soup garnished with pork innards, crushed pork cracklings, vegetables, and topped with cracked raw egg; a truly tempting treat.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyadvanced
Ingredients
- 1 tbsp
- garlic1 cloveminced
- 1 medium
- " gingerroot cut into strips½ unit
- diced cooked pork meat½ cup
- diced pork liver½ cup
- diced pork kidney¼ cup
- stock used for boiling meats4 cups
- patis (fish sauce)1 tbsp
- 1 tsp
- ⅛ tsp
- misua or vermicelli or fine rice noodles (about 1 cup)2 oz
- green onions2 unitminced
Method
1
Heat oil in a large pot over medium heat, then sauté the thinly sliced onion and garlic until softened and fragrant, about 3-4 minutes.
4 minutes
2
Add water or fish broth to the pot and bring to a boil over high heat, allowing the base to develop flavor from the aromatics.
8 minutes
3
Season the broth generously with salt and pepper to taste, stirring well to combine all seasonings evenly.
2 minutes
4
Add your prepared fin fish pieces to the simmering broth and cook until the fish is tender and fully cooked through.
10 minutes
5
Add the egg noodles to the pot and cook according to package directions until tender but still slightly firm.
5 minutes
6
Taste the soup and adjust seasoning with additional salt and pepper as needed.
1 minutes
7
Ladle the batchoy into individual serving bowls, ensuring each portion has a generous amount of noodles, fish, and broth.
2 minutes
8
Garnish each bowl with freshly chopped green onions and serve immediately while hot.