WATCH: How to Make Batchoy Tagalog
This batchoy recipe uses fine strands of misua for a savory noodle soup that's perfect for a rainy day!
Batchoy Tagalog¬†is a variant of the popular Visayan noodle soup, La Paz Batchoy. This soup recipe uses pork liver, misua noodles, chili leaves, and ginger that all give the dish its distinct flavor and aroma.¬†
2 tablespoons cooking oil
1 tablespoon garlic, sliced
1/2 cup onion, chopped
2 tablespoons ginger, sliced thinly
200 grams pork tenderloin cut into thin strips
100 grams pork liver, cut into thin strips
8 cups water
3 tablespoons fish sauce (patis)
1 teaspoon salt
1/2 tablespoon pepper
2 rolls misua (fine rice noodles)
1/4 cup pepper leaves (dahon ng sili)
In a pot, heat oil then saut√© garlic, onion, and ginger. Add pork tenderloin and cook until lightly browned, then set aside.
In the same pan, saut√© pork liver until browned.
Pour in water then add patis, salt, and pepper. Bring to a boil then simmer for 10 minutes.
Return the cooked pork in the pan.
Add the misua, then add the pepper leaves (dahon ng sili).
Turn off the heat and cover for 5 minutes. Serve hot.