La Paz Batchoy
User Reviews
4.5
12 reviews
Excellent
La Paz Batchoy
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La Paz Batchoy is the ultimate noodle soup! It's hearty and tasty with fresh egg noodles, a rich, flavorful broth, pork meat, chicharron, and raw egg. Delicious as a filling snack or main meal!
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Ingredients
- 3 pounds pork bones
- 2 pounds beef bones, with marrow
- water
- ½ pound pork shoulder
- ½ pound pork intestines, cleaned
- ½ pound pork liver
- 1 red onion, peeled and minced
- 2 cloves garlic, peeled and minced
- 1 tablespoon sautéed shrimp paste
- 2 tablespoons sugar
- ¼ teaspoon MSG
- rock salt and pepper
- 2 package (16 ounces each) fresh miki noodles
For the Toppings
- pork cracklings (chicharon), crushed
- Fried garlic bits
- green onions
- 8 whole raw eggs, optional
Instructions
- In a deep pot, bring enough water to cover bones to a boil. Add bones and boil, skimming scum that floats on top, for about 10 minutes. Drain bones and discard liquid.
- Under cold running water, rinse bones to rid of any scum. Rinse pot. Return the bones to the pot and enough cold water (about 10 to 12 cups) to cover. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 2 hours.
- Using a colander, strain broth. Scrape off any attached meat from the bones and set aside. Using a small spoon, scoop out marrow from beef bones and set aside. Discard the bones.
- Return broth to the pot and bring to a boil. Add pork shoulder and pork intestines. Cook for about 30 to 40 minutes or until tender. With a slotted spoon, remove from pot and allow to slightly cool to touch. Slice into strips and set aside.
- Add liver to pot and cook for about 7 to 10 minutes. With a slotted spoon, remove from pot and allow to slight cool to touch. Slice into strips and set aside.
- Add onions and garlic to the pot of hot broth. Cook for about 2 to 3 minutes or until onions and garlic are softened.
- Add shrimp paste and stir until dispersed. Add sugar and MSG. Season with rock salt and pepper to taste.
- In a saucepot, bring about 3 quarts of water to a boil. Using a strainer basket, submerge noodles for about 30 to 40 seconds. Drain well and divide into serving bowls.
- Ladle hot broth over the noodles. Top with sliced pork, intestines, liver, and any scrap meat from bones. Divide bone marrow into each bowl, if desired.
- Garnish with chicharon, fried garlic bits, and green onions.
- Crack a raw egg into each bowl, if desired. Serve hot.
Notes
- The heart of this dish is the homemade broth. Add bones, beef meat, and tendons to make the soup tastier and more flavorful.
- Miki noodles are traditionally used, but other fresh egg noodles will work in a pinch.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbohydrates
42g
(14%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
282mg
(94%)
Sodium
360mg
(15%)
Potassium
220mg
(6%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
6377IU
(128%)
Vitamin C
9mg
(10%)
Calcium
42mg
(4%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 282mg | 94% |
| Sodium | 360mg | 15% |
| Potassium | 220mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6377IU | 128% |
| Vitamin C | 9mg | 10% |
| Calcium | 42mg | 4% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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