La Paz-style Batchoy Recipe

A noodle soup which originated in the district of La Paz, Iloilo City in the Philippines.

Serves 4  Prep Time 20 minutes  Cooking Time 1 hour


For the broth
10 cups chicken stock and
      pork stock, divided
1 medium white onion, chopped
4 cloves garlic
4 tablespoons dried shrimps (hibi)
1 tablespoon brown sugar
1 tablespoon soy sauce
1/4 teaspoon crushed pepper
salt, to taste
250 grams pork (kasim), cut into 1-inch pieces
150 grams pork liver
1 piece chicken breast
1/2 kilo fresh miki noodles

For the toppings
crushed chicharon
fried chopped garlic
fried shallots
chopped spring onions
whole egg (optional)


1  Make the broth: Put 8 cups of stock and other broth ingredients in a large pot. Bring to a boil.

2  Add pork kasim, liver, and chicken in the pot. Let simmer for 20 to 25 minutes or until pork, chicken, and liver are tender. And remaining stock, if necessary.

3  Remove pork, liver, and chicken from pot and let cool. Slice the pork, liver, and chicken into thin strips and set aside.

4  Strain the stock. To assemle, place noodles and pour the hot stock over the noodles. Top with the slicked pork, liver, and chicken. Garnish with chicharon, fried garlic, fried shallots, and spring onions. If desired, crack an egg and serve immediately.

Time-saving tip:  Make a tasty stock using your pressure cooker: Put chicken and pork bones in a pressure cooker and cover with water. Cook for 1 hour and then turn off heat. Let sit for an additional 30 minutes then strain into a clean bowl.