La Paz Batchoy Recipe

March 1, 2018 (Last Updated: November 1, 2018)

How to cook La Paz Batchoy

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 recipe

La Paz Batchoy Ingredients and Cooking Procedure:

la paz batchoy recipe

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La Paz Batchoy Recipe

Course: Main
Cuisine: Filipino
Author: Eduardo Joven


  • 1 kilo mami noodles


  • 1 medium size onion quartered
  • 1/2 head garlic crushed
  • 1/2 tsp. shrimp paste bagoong
  • 1 tbsp. peppercorns crushed
  • 2 tbsp. Worcestershire sauce
  • 10-12 c. beef/pork stock
  • 1 tbsp. sugar
  • 1 tsp. soy sauce
  • salt to taste


  • 250 g. pork
  • 150 g. pork liver
  • 150 g. shrimps
  • 1 pc. chicken breast


  • chicharon crushed
  • chopped garlic fried
  • chopped spring onion


  • In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.
  • Reduce heat and blanch shrimp until cooked.
  • Remove shrimp from the pot, remove shell and head each shrimp, set aside.
  • Add in pork, chicken and liver in the pot, let simmer for 25 minutes or until pork, chicken and liver are tender add more stock if necessary.
  • Remove pork, chicken and liver from the pot, drain and let cool.
  • Continue simmering the broth in low heat until ready to serve, season with salt to taste.
  • Slice the pork, chicken and liver into thin strips and set aside.
  • Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp.
  • Garnish with chicharon, spring onion and fried garlic.
  • Serve immediately.


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.

La Paz Batchoy Recipe

La Paz Batchoy Recipe

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  • marycris

    July 24, 2010 at 2:46 am

    yes we definetly used shrimp paste as a flavor that is the secret ingriedients and also you do not need to use vetsin just use sugar makes batchoy tasty .

  • rosemarie

    April 23, 2010 at 3:44 am

    simpre masarap un.!!!!!!!!!!!!!!!!!!!

  • jebronx

    March 6, 2010 at 3:20 pm

    Not all batchoy taste the same.Not so many perfected the authentic taste of Lapaz Batchoy. Food stalls like Decos or Teds managed to attached their names to the delicious soup. And whoever perfected his recipe hewas surely a rich man now. But mind you mister, not every batchoy served by every stall taste delicious. You may find it tasty from your favorite stall but salty or oily from their respective branch.
    The reason of course is….ingredients.
    And of course the preparation.
    Sorry to tell but only men can prepare delicious batchoy.If you want a tasty Lapaz Batchoy do not try from stalls prepared by women cook, no matter how Ilongga they are, it surely not the taste you want from it. That is not only from my own observation but as well from many batchoy critics around the town. And nobody got a clue why.
    The recipe you shared was a good start. Just wondering where did & why did you included shrimp or shrimp paste to your ingredients? Are you sure guys you’re not sharing your homemade pancit lome recipe here?
    Anyway here’s the final tip; if you want a delicious batchoy at home, you need to add “Betsin Pating” as your final ingredient.
    Remember, there is no original lapaz batchoy. Just some people perfected what others have awfully started.
    Pssst, caldo pa gani day!!!

  • Beverly M. Rubio

    November 18, 2009 at 12:20 am

    splinded site

  • Teresa

    April 28, 2009 at 6:39 am

    Thanks for this different kind of batchoy. I am only using plain miswa and pork innards and meat when preparing, but this time, it has a complete ingredients. I would definitely try this recipe. Thanks…