Batchoy Recipe

Most of us Filipinos are fond of eating soup or noodles using spoon and fork, though sometimes it may undoubtedly could be eaten using chopsticks as well. Being fond of eating noodles is one of the culture that we inherited from the Chinese. Nowadays, we do have our own version of making our own noodle soup, this is the famous Batchoy. We have seen this type of soup usually from the commercials but the good thing here is that if you want to try this at home, you could possibly do it!
Batchoy is a noodle soup that originated in the district of La Paz, Iloilo City, here in the Philippines this is the reason why it is usually called or referred to La Paz Batchoy. It is a type of noodle soup made with pork organs (liver, spleen, kidneys and heart), crushed pork cracklings, chicken stock, beef loin and round noodles or mami noodles. The noodles are similar to spaghetti noodles, but are generally a bit finer.
Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stirred for about a minutes. Soy sauce will be then added. The shrimp will be also then added and left to simmer for a few minutes. This broth is then added to a food bowl of noodles with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top. But putting egg is just optional.



  • I kilo mami noodles
  • Broth
  • 1 medium size onion, quartered
  • 1/2 head garlic, crushed
  • 1/2 tsp. shrimp paste (bagoong)
  • 1 tbsp. peppercorns, crushed
  • 2 tbsp. worcestershire sauce
  • 10-12 c. beef/pork stock
  • 1 tbsp. sugar
  • 1 tsp. soy sauce
  • salt to taste
  • 1 egg (optional)


  • 250 g. pork
  • 150 g. pork liver
  • 150 g. shrimps
  • 1 pc. chicken breast


  • chicharon, crushed
  • chopped garlic,fried
  • chopped spring onion

Cooking Instructions:

  1. In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
  2. Reduce heat and blanch shrimp until cooked.
  3. Remove shrimp from the pot, remove shell and head each shrimp, set aside.
  4. Add in pork, chicken and liver in the pot, let simmer for 20–25 minutes or until pork, chicken and liver are tender add more stock if necessary.
  5. Remove pork, chicken and liver from the pot, drain and let cool.
  6. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  7. Slice the pork, chicken and liver into thin strips and set aside.
  8. Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp. Garnish with chicharon, spring onion and fried garlic.
  9. Serve immediately with egg (optional)

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One Response

  1. Aye March 18, 2015