WATCH: How to Make La Paz-style Batchoy

Little else comes close to a comforting broth such as batchoy.
La paz batchoy topped with chicken, toasted garlic and shallots, and pork bits in a mustard bowl




Batchoy is a hearty Filipino noodle soup which originated from La Paz in Iloilo. What’s different about this Visayan version from the Tagalog version is that La Paz-style batchoy uses a pork-and-beef stock flavored with dried shrimp or shrimp paste. Fresh miki noodles are used so cooking time is minimal.


La Paz-style Batchoy


Prep time 20 minutes
Cooking time
1 hour


8 cups chicken stock
1 tablespoon soy sauce
4 cloves garlic, chopped
1 medium red onion, sliced
1 tablespoon brown sugar
4 tablespoons dried shrimp (hibe)
250 grams pork, (use kasim), cut into 1-inch pieces
1 piece chicken, use breast part
150 grams pork liver
1/2 kilo fresh miki noodles
shallots (sibuyas Tagalog), fried
garlic, fried and chopped
chicharon, crushed
spring onions
1 whole egg per bowl, 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. 


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


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



Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices