La Paz Batchoy
Lunch • Philippines
About La Paz Batchoy
La Paz Batchoy is a classic Ilonggo noodle soup that’s rich and savory, usually found in both humble carinderias and specialty batchoyan along busy streets. This comforting lunch ulam features a hot, flavorful broth made from pork bones, loaded with egg noodles (miki), slivers of pork belly and liver, and topped with crunchy chicharon and fresh chopped scallions. A typical bowl is served with a side of puto or plain rice for extra heft. Nutritionally, La Paz Batchoy packs about 170 kcal per 100g—pretty filling due to its balanced carbs (egg noodles), protein (pork cuts and liver), and moderate fats mainly from the broth and toppings. Portions can add up quickly, especially with seconds or extra chicharon, so those watching their calorie intake might want to skip heavy add-ons and go easy on the soup. For a lighter merienda, order a small bowl and limit the chicharon topping. It’s a warm, indulgent treat but best enjoyed in moderation, especially if you’re mindful of fat intake.
Ingredients
- 250g miki (fresh egg noodles)
- 100g pork belly, sliced thinly
- 60g pork liver, sliced
- 1L pork broth
- 2 tbsp garlic, toasted
- 1/4 cup chicharon, crushed
- 2 tbsp scallions, chopped
- 1 tbsp fried shallots
How to Make
- 1Simmer pork bones in water for about 1 hour to make a rich broth.
- 2Blanch miki noodles in boiling water, then drain and set aside.
- 3Sauté pork belly and liver until just cooked.
- 4In a serving bowl, arrange noodles, then top with pork, liver, and ladle hot broth over.
- 5Sprinkle with garlic, scallions, fried shallots, and crushed chicharon before serving.
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
| Protein | 10.0 g |
| Carbohydrates | 18.0 g |
| Total Fat | 6.0 g |
| Fiber | 1.0 g |
Cultural Notes
La Paz Batchoy is a favorite Ilonggo comfort food, often eaten as a main meal or hefty snack. It’s also a fixture in carinderias and batchoyans all around the country.
