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La Paz Batchoy
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Iloilo's signature soup, born at the La Paz market: noodles in pork-and-shrimp broth with offal, crunchy chicharrón, raw egg and fried garlic. Hot, hearty, addictive.
Ingredients
- Chinese noodles (miki or bihon)
- Pork and shrimp broth
- Sliced pork liver, kidney and heart
- Crushed pork cracklings
- 1 raw egg per bowl
- Fried garlic and scallions
450–620 kcal per typical serving.
large market bowl (estimated from the typical recipe)
More history on Wikipedia: Batchoy
How it is made
- Build an intense broth by boiling bones and shrimp for 2-3 h.
- Blanch the noodles and divide into bowls.
- Quick-sear liver and offal and place on top.
- Pour boiling broth, crack the egg in, crown with chicharrón and fried garlic.