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La Paz Batchoy Recipe came from the town of La Paz in Iloilo province in the Philippines, hence it is often referred to as La Paz Batchoy. This noodle dish is served in a bowl with crunchy crushed chicharon at the top. La Paz batchoy was first made by the Chinese community who lived in La Paz, Iloilo. Eventually adapted by Filipinos and it became a favorite noodle soup.
Batchoy came from the word “Ba-Chui” means pieces of meat in Chinese. This Filipino noodle dish contains egg noodles, broth cooked slowly with beef, pork and marrow mixed with bagoong or shrimp paste and topped with fresh eggs and crushed Pork Chicharon or Pork cracklings. This flavourful noodle dish is best served while it is steaming hot.
La Paz Batchoy Ingredients:
La Paz Batchoy Cooking Instructions:
La Paz Batchoy contains egg noodles, broth cooked slowly with beef, pork and marrow mixed with bagoong or shrimp paste and topped with fresh eggs and crushed Pork Chicharon.
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