La Paz Batchoy

Nothing beats a comforting bowl of hot La Paz Batchoy, especially on a cold rainy day. It’s loaded with fresh egg noodles, flavorful broth, pork meat, chicharon, and raw egg for a hearty and tasty soup to warm you up!

La Paz Batchoy
La Paz Batchoy

Table Of Contents

  • What is La Paz Batchoy
  • La Paz Batchoy vs Batchoy Tagalog
  • Helpful tips
  • How to serve
  • La Paz Batchoy

Sadly, my first introduction to La Paz Batchoy was the yellow foam bowls labeled Lucky Me! Don’t get me wrong. I have nothing against convenient foods.

As much as I love to cook, noodle packages are a staple in my house, and I always keep a stock of them. In fact, one of my favorite quick-fix meals is a mock pancit canton stir-fry made from instant ramen noodles.

These noodle go-cups had served me well, especially back in the day when I used to pack lunch for work. But when a friend brought her made-from-scratch version of authentic batchoy for me to try, and I got to experience silky noodles and rich flavors you can only get from homemade, there was no turning back.

The better quality, of course, comes with a price as making the batchoy from scratch does take a bit of work. The beef and pork bones alone take hours of simmering to draw out the flavorful homemade stock. But oh my sweet, is the effort so worth it!

Can you imagine the fantastic flavor of the stock from all that marrow-rich bones above?  Liquid gold, my friends,  liquid gold. A word of wisdom from someone who sweated for four hours to satisfy a La Paz batchoy craving, get into the habit of making your homemade stock, and store in the freezer to have handy for your favorite soups!

What is La Paz Batchoy

La Paz Batchoy also referred to as batchoy or batsoy, is a famous noodle soup from La Paz, Iloilo City, made with pork offal, crushed chicharon, meat stock, and fresh egg noodles.

It’s said to have originated from the Chinese community who lived in the La Paz district. Batchoy came from the word “Ba-Chui,” which means pieces of meat in Chinese. In time, the Filipinos adopted and reinvented it to the delicious noodle soup we know today.

La Paz Batchoy vs Batchoy Tagalog

Although both versions share pork and organ meats as common ingredients, the flavor profiles of these two dishes are very distinct.

The Batchoy Tagalog of Northern Luzon is made with pork blood, miswa noodles, chili leaves, and a ginger-based broth. However, the La Paz Batchoy of Iloilo uses pork and beef stock flavored with shrimp paste, fresh miki noodles, and toppings of boiled meat, crushed chicharon, fried garlic, and raw eggs.

Helpful Tips

  • The heart of this dish is the homemade broth. Add bones, beef meat, and tendons to make the soup tastier and more flavorful.
  • Miki noodles are traditionally used, but other fresh egg noodles will work in a pinch.

How to serve

  • La Paz batchoy is delicious as a filling midday snack or main meal.
  • To serve, place the egg noodles in a bowl, top with piping hot broth, and then garnish with toasted garlic bits, crushed pork cracklings, spring onions, and a raw egg.
  • In the batchoy specialty restaurants, it’s common to for customers to sip and savor the soup first and then ask for a refill of the kaldo to finish off the noodles.
  • It’s also customary to enjoy the noodle soup with a side of puto or pandesal.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

La Paz Batchoy

La Paz Batchoy is the ultimate noodle soup! It’s hearty and tasty with fresh egg noodles, a rich, flavorful broth, pork meat, chicharron, and raw egg. Delicious as a filling snack or main meal!

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