La Paz Batchoy
La Paz Batchoy is a hearty noodle soup from Iloilo, Philippines, filled with rich homemade broth, fresh noodles, and delightful toppings.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Broth
- 2 lbs Pork bones Essential for rich broth
- 1 lb Beef bones Optional for extra depth
- 1 cup Crushed garlic Use generously
- 2 tablespoons Fish sauce Adjust to taste
- 2 tablespoons Soy sauce Adjust to taste
- 1 teaspoon Ground pepper Add according to preference
Noodles and Toppings
- 1 lb Fresh miki egg noodles Do not substitute with dry pasta
- 1 cup Pork liver slices Optional but traditional
- 1 lb Sliced pork Pork belly recommended
- 1 cup Chopped spring onions For garnish
- 1 cup Chicharon (crispy pork cracklings) For topping
- 2 tablespoons Extra garlic (fried) For topping, optional
- 1 tablespoon Bone marrow Can add for richness
- 1 cup Shrimp or shrimp paste Optional addition
Instructions
Preparing the Broth
- Place pork and beef bones in a large pot, cover with water, and bring to a boil.
- Reduce heat and simmer for at least 1 hour. Skim off any foam.
- Add crushed garlic, fish sauce, and soy sauce, tasting as you go for saltiness.
- Simmer for as long as possible for maximum flavor, and add pork slices in the last 10 minutes.
Cooking the Noodles
- In a separate pot, bring water to a boil and add fresh miki noodles.
- Cook for 2-3 minutes and drain; rinse with warm water to remove excess starch.
- Toss noodles with a drizzle of oil to prevent clumping.
Assembling the Dish
- Place noodles in a bowl and pour hot broth over them.
- Top with sliced pork, liver, chopped spring onions, and fried garlic.
- Add chicharon, extra fried garlic, ground pepper, and a drizzle of fish sauce.
Serving
- Serve immediately while hot, with extra chicharon and cold drinks on the side.
Notes
Lao Paz Batchoy is best enjoyed hot. Try pairing it with pandesal or crusty bread!