Batchoy
A bowl of La Paz batchoy
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| Alternative names |
Ba-chui (Chinese) Batsoy (Tagalog) |
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| Course | Soup |
| Place of origin | Philippines |
| Region or state | La Paz, Iloilo City |
| Serving temperature | Hot |
| Main ingredients | noodles, pork organs, vegetables, chicken, shrimp, beef |
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Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken , beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is often referred to as La Paz Batchoy.
Batchoy's true origin is inconclusive. Documented accounts include the following:
Ingredients include pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, beef loin, shrimp broth, and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer.
Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added. The shrimp is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top.
Most Filipinos eat the soup using spoon and fork, although it may undoubtedly be eaten using chopsticks as well. The soup is generally consumed first, the liquid broth rounds out the meal. Diners are encouraged to ask for a second, third, or even a fourth helping of kaldo (Hiligaynon, "broth").
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Wikipedia