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LaPazBatchoy-NoodleSoup-FWM (2 of 2)

La Paz Batchoy

Noodle Soup with Pork

Batchoy [bat-choy] is a popular noodle dish originated from the district of La Paz, Iloilo in Philippines, that is why the dish is called La Paz Batchoy.

Traditionally, it is cooked with pork offal and liver, but today there many variations to this dish. My version doesn’t have offal or kidney but it tastes just as good. The secret to a good Batchoy is the base (its all about the base), you can use beef & pork bones OR chicken & pork bones and to make this dish a unique soup; you can use shrimp paste. This hearty Filipino Noodle soup is great in colder months but it is also one of those comfort dishes all year round.

LaPazBatchoy-NoodleSoup-FWM (2 of 2)


2 litres water
200g pork bones
200g chicken bones
250g pork belly
400g Fresh egg noodles
1 large onions, diced
3 cloves garlic, diced
3 tsp Shrimp paste
1 tablespoon salt
1 pinch Black pepper
Optional Toppings: Boiled eggs [halved] or Raw eggs Spring onions, sliced Pork crackling, crushed Fried garlic



Boil water with pork belly, bones, onions and garlic and simmer for 1 hour on medium heat. Take the pork belly and all the bones out of the broth and put it aside to cool down for later.


Season your soup by adding, salt, black pepper and shrimp paste. Mix well and simmer for 10-15 minutes.


Slice all the cooled meat and strip off meat from the bone. Set aside for later. Taste the soup, if needed add more seasoning to your taste. Place the noodle into the broth and simmer for 10 minutes.


Serve the noodles & soup in a bowl, add the sliced meats on top with your selected toppings.

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