La Paz Batchoy: Filipino Pork Noodle Soup
Dan
Iloilo noodle soup | Pork broth | Fried garlic
La Paz batchoy is a rich pork noodle soup with tender meat, liver, crunchy chicharron, scallions, and a shower of fried garlic.
Why make it: This version builds a weeknight-friendly broth from pork bones or boxed stock boosted with aromatics, so the bowl feels special without an all-day project.
Fresh From the Kitchen
About This Recipe
La Paz batchoy is a Filipino noodle soup associated with Iloilo, made with miki noodles, pork broth, pork meat, liver, chicharron, fried garlic, and scallions.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the broth
Pork bones give body, but a mix of boxed chicken broth and pork slices still makes a satisfying home bowl.
For liver
Chicken liver is easier to find than pork liver in many U.S. stores. Keep it optional if the table is divided.
La Paz Batchoy Recipe
This version builds a weeknight-friendly broth from pork bones or boxed stock boosted with aromatics, so the bowl feels special without an all-day project.
Shopping List
- fresh miki noodles
- pork shoulder
- pork bones or pork stock
- chicken liver optional
- onion
- garlic
- fish sauce
- soy sauce
- chicharron
- green onions
- eggs optional
Ingredients
Broth
- 1 pound pork bones or meaty pork neck bones
- 8 ounces pork shoulder, thinly sliced
- 8 cups water or low-sodium broth
- 1 onion, halved
- 4 garlic cloves, smashed
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
Noodles and Meat
- 1 pound fresh miki noodles
- 4 ounces chicken liver, sliced, optional
- Black pepper, to taste
Toppings
- 1/2 cup crushed chicharron
- 1/4 cup fried garlic
- 3 green onions, sliced
- Soft-boiled eggs, optional
Instructions
- Simmer pork bones, pork shoulder, onion, garlic, fish sauce, and soy sauce until the broth tastes rich and the pork is tender.
- Remove the pork shoulder, slice it thinly, and strain the broth.
- Poach optional liver briefly in hot broth until just cooked.
- Prepare miki noodles according to the package and divide among bowls.
- Top noodles with sliced pork and liver.
- Ladle hot broth over each bowl.
- Finish with chicharron, fried garlic, green onions, pepper, and optional egg.
Nutrition Estimate
Approximate values per bowl based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best La Paz Batchoy
- Season the broth boldly: The noodles will soften the flavor once everything is in the bowl.
- Keep toppings dry: Add chicharron at the last minute for crunch.
- Slice pork thin: Thin slices feel tender and easy to eat with noodles.
- Use hot bowls: Warm bowls help the soup stay hot while you garnish.
How To Serve And Store
Serve immediately with extra fried garlic, chicharron, and fish sauce on the side. Store broth, noodles, and toppings separately for best leftovers.
Common Questions
What noodles should I use?
Fresh miki noodles are closest, but fresh Chinese egg noodles can work.
Can I skip liver?
Yes. The soup will be less traditional but still comforting.
Can I make the broth ahead?
Yes. Chill it, skim excess fat, and reheat before serving.
Is batchoy spicy?
Usually not, but you can add chile garlic or sliced chiles at the table.
Would you add liver to batchoy, or keep the bowl pork-and-garlic focused? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
