Beef Batchoy with Liver and Bung
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Beef Batchoy with Liver and Bung
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Beef shank and tendon simmered until tender with fresh egg noodles, scallions, toasted garlic, and chicharon in a piping hot broth.
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Ingredients
- 1 to 1 1/2 lbs. fresh Miki noodles
- 2 lbs. beef tendon
- 2 lbs. beef shank
- 1 lb. bung pork large intestine, cleaned and boiled until tender
- 1/2 lb. pork liver sliced unti strips
- 10 to 12 cups water
- 4 tablespoons fish sauce
- 1/2 teaspoon ground black pepper
- 2 large onions around 1 1/2 cup, minced
- 5 cloves crushed garlic
- 1/2 cup chopped celery
- 3 tablespoons cooking oil
Topping
- 1 cup crushed chicharon
- 1/2 cup chopped scallions
- 3 tablespoons toasted garlic
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Instructions
- Sliced the pork bung into serving pieces. Set aside.
- Heat oil in a large cooking pot.
- Saute the garlic, onion and celery until the onion gets soft.
- Add the ground black pepper. Stir and cook for 30 seconds.
- Put the beef tendon and shank in the cooking pot. Stir and cook for 1 minute.
- Add the pork bung and pour-in water. Let boil. Cover and simmer for 2 to 3 hours.
- Increase the heat to medium. Bring back to a boil. Add the sliced liver and continue to cook for 10 to 15 minutes.
- Pour-in the fish sauce. Stir. Add more water if needed.
- Dip the fresh miki noodles in boiling water for 1 minutes. Remove the noodles and drain the water by placing the noodles in a colander, wire mesh, or strainer.
- Arrange the noodles in large individual bowls. Add the meats from the cooking pot and pour the piping hot soup. Top with toasted garlic, scallions, and chicharon.
- Serve. Share and enjoy!
Nutrition Information
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Serving
8g
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 8g |
* Percent Daily Values are based on a 2,000 calorie diet.
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