La Paz Batchoy
La Paz Batchoy is an iconic Ilonggo noodle soup from La Paz, Iloilo City, distinguished by its rich bone marrow broth and fresh miki noodles. The soup's depth comes from hours of simmering pork and beef bones, enhanced with sautéed shrimp paste and garnished with tender sliced meats, crushed chicharon, crispy garlic, and a raw egg. Originally inspired by Chinese migrants in La Paz district who introduced "Ba-Chui" (meaning pieces of meat), this hearty bowl represents the evolution of Filipino-Chinese cuisine, transforming from humble origins into a celebrated comfort food that showcases the careful balance of textures and flavors characteristic of Ilonggo cooking.
Equipment
- Large stock pot (kaldero) For making the rich bone broth
- Fine-mesh strainer (salaan) For achieving clear broth
- Sharp knife (kutsilyo) For precise meat cutting
- Cutting board (Sangkalan) For preparation work
- Kitchen scale (timbangan) For accurate measurements
- Soup Bowls (Mangkok) Traditional deep bowls for serving
- Spider Strainer (Sandok Butas) For blanching noodles
- Ladle - sandok For serving hot broth
Ingredients
For the Broth (Sabaw)
- 3 pounds pork bones buto ng baboy
- 2 pounds beef bones with marrow buto ng baka na may utak
- 1 whole red onion minced (sibuyas)
- 2 whole garlic heads minced (bawang)
- 1 tablespoon sautéed shrimp paste ginisang bagoong alamang
- 2 tablespoons sugar asukal
- Rock salt asin and pepper (paminta) to taste
- 14-16 cups water tubig
Main Components
- 2 packages 16 ounces each fresh miki noodles (sariwang miki)
- ½ pound pork shoulder kasim
- ½ pound cleaned pork intestines bituka ng baboy
- ½ pound pork liver atay ng baboy
Toppings (Sahog)
- Crushed pork cracklings dinurog na chicharon
- Fried garlic bits sinangag na bawang
- Green onions chopped (sibuyas dahon)
- 8 whole raw eggs hilaw na itlog
Instructions
- Fill a large pot with water and bring it to a boil. Add your pork and beef bones, then boil them for 10 minutes. While boiling, remove any grayish foam that floats to the top. Drain the bones and rinse them well under running water. Clean your pot before continuing.
- Put the cleaned bones back in the pot and add fresh cold water until the bones are covered. Bring to a boil again, then lower the heat so the liquid just gently bubbles. Cover and let it cook slowly for 2 hours. Occasionally skim off any foam that forms on top.
- Pour the broth through a strainer. Pick off any meat stuck to the bones and save it. Using a small spoon, scoop out the white marrow from inside the beef bones and set aside. You can throw away the cleaned bones now.
- Pour the strained broth back into the pot and bring it to a boil. Add the pork shoulder and intestines. Cook for about 30-40 minutes until they're tender. Take them out, let them cool a bit, then slice them into thin strips.
- Add the liver to the broth and cook for 7-10 minutes. Take it out, let it cool slightly, then slice it thinly.
- Add your chopped onions and garlic to the hot broth. Cook for 2-3 minutes until soft. Stir in the sautéed shrimp paste until it's mixed well into the broth. Add sugar, then season with salt and pepper until it tastes good to you.
- In a separate pot, boil water for the noodles. Cook the fresh miki noodles for just 30-40 seconds. Drain them well and divide them between your serving bowls.
- Pour the hot broth over the noodles. Add the sliced pork, intestines, liver, and saved meat from the bones. Put some bone marrow in each bowl if you like.
- Top each bowl with crushed chicharon, fried garlic bits, and chopped green onions. If you want, crack a raw egg into each bowl. Serve right away while it's very hot.
- Always serve extra hot broth on the side for refills, and keep your toppings nearby so everyone can add more as they eat. Remember, La Paz Batchoy is best enjoyed steaming hot - this helps all the flavors come together and lets the egg gently cook in the hot broth.
Tips from Lola's Kitchen
- Para sa malinaw na sabaw (For clear broth):
- Always blanch bones first
- Simmer, never boil
- Skim regularly
- Strain through fine mesh
- Para sa masarap na lasa (For best flavor):
- Toast garlic until golden brown
- Use fresh, not frozen, miki noodles
- Don't overcook the liver
- Add shrimp paste gradually to taste
Nutrition
Calories: 344kcalCarbohydrates: 42gProtein: 22gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 97mgSodium: 360mgPotassium: 136mgFiber: 3gSugar: 3gVitamin A: 6139IUVitamin C: 7mgCalcium: 14mgIron: 10mg
Tried this recipe?Let us know how it was!