How to Cook La Paz Batchoy

La Paz Batchoy is a hearty Filipino noodle soup from Iloilo, featuring a rich, savory broth, tender miki noodles, and generous toppings of pork, chicken, liver, and chicharon.

Prep Time10

Cook Time30

Total Time40

Course: Noodles recipe

Cuisine: Filipino

Keyword: batchoy recipe, batsuy, la paz batchoy, pork recipe

Servings: 6 servings

Calories: 185kcal

Author: Manny

Ingredients

1 kilo mami noodles blanch for a minute and drain
1/4 kilo pork belly
150 grams pork liver
150 grams shrimps
200 grams chicken breast
1 onion quartered
6 cloves garlic crushed
1/2 tsp. shrimp paste bagoong
1 tsp. peppercorns crushed
2 Tbsp. Worcestershire sauce
11 to 12 cups soup stock from boiled beef or pork
1 Tbsp. sugar
1 tsp. soy sauce
salt to taste
chopped garlic fried (for garnishing)
chopped spring onion for garnishing
chicharon crushed (for garnishing)

Instructions

How to make La Paz Batchoy:

To make a soup stock, boil fresh pork or beef bones (with marrow and some meat) in about 20 cups of water for about 2 to 3 hours.
In a large cooking pot, pour 11 to 12 cups of soup stock and add onion, garlic, shrimp paste, peppercorns, Worcestershire sauce, sugar, soy sauce and salt. Bring to a boil.
Put in the shrimps and let it simmer until cooked. Remove the shrimps from the pot. Remove the head and peel. Set aside.
Put the liver and cook for about 7 minutes. Remove from the broth and set aside.
Put the pork and chicken in the pot and let it simmer until the pork is tender for about 20 minutes. Remove the meat from the pot and let it cool. Debone the chicken breast and slice into thin strips. Do the same with the pork and liver.
Season the broth with salt and pepper. Continue simmering until ready to serve. Add more broth if necessary.
Serve in individual bowls containing the desired amount of miki noodles. Pour broth and top with chicken, pork, shrimps and liver. Garnish with chicharon, spring onion and fried garlic. Serve hot.

Notes

Cooking Tips:

Choose the Right Bones for a Flavorful Broth

For the best-tasting broth, use pork or beef bones with marrow, tendons, and bits of meat attached. The marrow adds a creamy richness, while the tendons contribute a silky texture to the soup. Simmering these bones for 2 to 3 hours allows the flavors to fully develop, creating a robust base for your batchoy.

Perfect the Balance of Seasonings

Shrimp paste, soy sauce, and Worcestershire sauce are key to achieving the signature umami flavor of th dish. Add these ingredients gradually, tasting as you go to avoid overpowering the broth. A well-balanced combination ensures every spoonful is savory, aromatic, and delicious.

Don’t Skip the Garnishes

The garnishes—crushed pork chicharon, fried garlic, and spring onions—add essential layers of flavor and texture to the dish. The chicharon provides crunch, the garlic offers a fragrant depth, and the spring onions lend freshness. These toppings elevate the dish from a simple noodle soup to a memorable culinary experience.