Batchoy is a Filipino soup made with noodles, pork, and pork innards, including intestines. Miki noodles and prawn paste are traditional ingredients, but can be substituted. Spices, soy sauce, and Worcestershire sauce are added for flavor. The dish is served with chicharron and can be garnished with spring onions or roasted garlic. Traditional versions do not include eggs.
Originating from the La Paz District of Iloilo City in the Philippines, batchoy is a type of hearty Filipino soup. Based on noodles, broth and pork, one of the key ingredients in this dish is pork innards, especially the intestines. While it can sometimes be purchased from vendors in the Philippines, it is often made at home.
Traditionally, miki noodles are used in batchoy. Miki noodles might be hard to get outside of Philippine markets, so any type of egg noodles can be substituted. Ideally, fresh spaghetti should be used, as it reduces cooking time and enhances the taste.
Besides noodles, prawn paste is a traditional part of batchoy. Some modern versions, however, omit this paste and may use fish sauce or whole shrimp instead. Spices and seasonings – such as peppercorns, garlic, onion powder and salt – as well as soy sauce and Worcestershire sauce are also often used to flavor the dish. Pork, in addition to pork intestines, liver and possibly kidneys, are also primary ingredients. Chicharron, or crumbled fried pork skin, is added as a topping.
To make batchoy, spices and shrimp paste are added to boiling water. Then, the pork is cooked until tender. Next, the innards are included and cooked. After both the meat and innards are cooked, they are removed and the meat can be cut up. Next, the noodles are cooked.
Alternatively, a beef or pork broth can be used as a liquid base. Bullion cubes can also be dissolved in water to create a stock. When whole prawns are added instead of prawn paste, they are first cooked in the shells and then removed from the broth and shelled. Cooking them in their shells adds flavor to the broth. Other than these minor variations, most versions of the soup are cooked the same way.
After the noodles are cooked, they are placed in a serving bowl. Then, the broth is poured over the noodles and the sliced meat and innards are placed on top. In non-traditional versions, shrimp and even chicken breasts could also be used as noodle toppings. After adding the meat, the chicharron is sprinkled on the plate. Additionally, the batchoy can be garnished with spring onions or roasted garlic.
Although a popular misconception is that batchoy includes eggs, traditional versions of this dish don’t have any type of egg as an ingredient. Non-traditional variations, however, might include a chopped hard-boiled egg as a side dish. Lemon juice and chopped celery could also be used for garnish in non-traditional versions.
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