Batchoy is a unique and flavorful Filipino noodle soup that is packed with savory pork broth and topped with pork innards, shrimp, hard-boiled eggs, and a variety of vegetables.
It’s ingredients are simple yet full of flavor, making it a delicious and satisfying meal that is sure to please everyone !
What are the main ingredients of batchoy?
Batchoy is a noodle soup that is popular in the Philippines.
The soup is traditionally served on weekends and holidays, and is generally eaten with other Filipino comfort foods like adobo and lechon.
Aside from noodles, batchoy also consists of pork innards, shrimp or fish (yes, fish !), hard-boiled eggs, and the usual selection of vegetables.
All these things are cooked together in a thick broth of pork broth and flavored with soy sauce.
The main ingredient is the noodle itself.
Batchoy noodles are usually made out of rice flour which makes them both chewy and tender.
They are typically served boiled in big bowls and topped with toppings (vegetables, eggs, shrimp), making it a perfect dish for sharing with family and friends.
How is batchoy traditionally served?
Batchoy is a dish that is made with flour noodles, pork innards, shrimp, hard boiled eggs, broth, and vegetables.
It is traditionally served in a bowl.
The pork innards are first boiled to soften them before being added to the bowl of soup.
Batchoy is traditionally eaten by hand.
Batchoy is also known as pulutan, a combination of the Filipino words for “food” and “delight.”
What flavors come together to make batchoy?
Batchoy is a flavorful and unique dish from the Philippines.
It’s ingredients are simple yet full of flavor, making it a delicious and satisfying meal that is sure to please everyone in your family.
Common ingredients found in batchoy include:
- Pork broth
- Pork meat
- Hard-boiled eggs
- Beef tripe or other beef stomach
- Bamboo shoot (the leaves)
When deciding what ingredients to use, think about your individual preferences and food likes, as well as the needs of people you are feeding.
What do you like?
What do you hate?
The more specific you are about your selections, the more likely your batchoy will be a hit with everyone!
What is the origin of batchoy?
Batchoy recipe shows up everywhere in the Philippines.
It is a popular and very affordable meal, but its origins are lost to history.
Some say it’s a Chinese recipe brought to the country by soldiers or traders who were serving in the military and traveled through Southeast Asia.
Still others say that batchoy is a corruption of the Tagalog word “barikada,” which means to boil.
Whatever the origin, batchoy is a staple dish of Filipino cuisine.
In fact, batchoy can be found on all corners of the Philippine islands, from urban cities to mountain towns.
It can be found in Chinese restaurants and street food shacks in cities, where it is often served with rice.
What are the health benefits of batchoy?
Batchoy is a meal made from the cheapest ingredients imaginable—literally.
It’s a true trash-to-treasure dish.
The noodles, pork (and sometimes chicken or beef) broth, and vegetables are all boiled until reduced to a thick stew and then topped with fried eggs, diced pork innards, and plenty of scallions or onions
The recipe for batchoy is very simple.
Ingredients that can be found in any kitchen pantry can create a batchoy dish that will have you craving for more ! Keep reading to learn more about the health benefits of batchoy and how it can help improve your health.
Batchoy is not only full of flavor but also packed with nutrients.
Pork broth being one of the most important ingredients because it contains a variety of nutrients such as protein and essential amino acids.
Pork broth also contains plenty of vitamin A, B1, B2, B5, B6, and B12 which are vital for health as they prevent conditions like anemia and fatigue.
Beef broth does not contain these nutrients making it inferior.
A typical batchoy dish features fried duck egg and chopped pork innards which are the intestines of a pig.
This is already filled with meaty goodness so you won’t need much in terms of calories !
What’s more is that pork innards have been shown to have significant benefits for those who have cancer cells in their bodies.
Pork innards are high in proline which has been shown to stimulate cancer cell apoptosis (cell death).
These cells can slow down or even stop the growth of tumors and cancers because it slows down the production of energy needed by tumor cells to grow faster than normal cells.
This process allows tumor cells to die off at an accelerated rate.
Shrimps are another staple in the table in many Asian meals.
These little guys are high in protein but low on fat which makes them perfect for your diet.
Depending on the size of the shrimps, you can either eat them whole or remove the shells before eating them so you don’t end up eating too much fat.
If you love hard-boiled eggs then this is definitely something you should try out as part of your diet.
These eggs pack more nutritional values than the fresh version which gives them great therapeutic benefits like improving cholesterol levels, protecting against heart diseases and lowering blood pressure.
- Fried onions
- (Optional) Fresh garlic cloves
- (Optional) Spinach
- (Optional) Bell peppers
- (Optional) Cilantro
- (Optional) Lemon wedges
How can batchoy be modified to suit different tastes?
Batchoy is not your average noodle soup.
This dish is different from others because it uses a variety of ingredients to create a flavorful broth that is packed with protein and complex carbohydrates.
Batchoy can be made with a variety of ingredients, so feel free to experiment ! Try different types of noodles like rice or bean thread noodles or try different combinations of vegetables for a unique batchoy recipe every time.
Another popular variation is called “pork rice”, which uses rice instead of the traditional noodles.
Other ways you might customize batchoy include using shredded chicken instead of pork, changing the ratio of vegetables to pork, and adding extra vegetables like cabbage.
Check out the recipe below to learn how you can add extra vegetables to batchoy !
What types of noodles are traditionally used in batchoy?
Batchoy is traditionally a Filipino pork noodle soup.
The popular commercial brand is called “Bicol Express” and comes in a variety of flavors and sizes.
Typically, the broth is pork-based and the ingredients include pork neck, rib eye, or belly meat, sliced chicharron (pork crackling), and soft flour noodles.
While there are two different styles of batchoy, both are made with long and flat rice noodles.
How can batchoy be made vegan or vegetarian friendly?
Let’s face it, most recipes are not necessarily vegan or vegetarian friendly.
However, batchoy is truly unique and has many home cooks making it both ways.
If you’re looking for a delicious soup that can be customized to your personal dietary needs, then check out the following tips to help you customize your batchoy:
What are some unique garnishes for batchoy?
The leading ingredient in batchoy is pork.
Other ingredients such as shrimp, hard-boiled eggs, and even savory quail eggs are also used in the dish.
However, it is the pork that determines the overall flavor of batchoy.
Apart from the aforementioned ingredients, various other garnishes can be added to make batchoy a bit more interesting.
In fact, you can even make batchoy and garnish it your own way !
What is the best way to store batchoy for leftovers?
Batchoy is meant to be eaten with its special water used in making the noodle soup.
It will keep for up to two days if stored properly and can be refrigerated.
However, it should be noted that some fat may solidify on top of the batchoy water, making it difficult to pour out.
- 1 lb miki noodles boiled for 1 minute and drained
- 1 lb pork
- 1 lb pig's intentesines cleaned boiled and sliced
- 1/4 lb pig liver sliced into strips
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper ground
- 2 teaspoons sugar
- 1 teaspoon shimp paste bagoong or guinamus * optional
- 1 teaspoon onion powder
- 1 cup pork cracklings chicharon crushed
- 3 tablespoons spring onion chopped
- 1/4 cup garlic toasted
- 7 cups water
- In a cooking pot, bring water to a boil.
- Combine salt, sugar, onion powder, ground black pepper, and shrimp paste in a mixing bowl. Cook for about a minute.
- Cook until the pork is tender (about 30 to 45 minutes)
- Cook for 6 to 10 minutes after adding the intestines and liver.
- Take the pork, liver, and intestine out of the broth (caldo). Place aside.
- Pork should be cut into strips.
- In a single serving bowl, arrange the cooked miki noodles.
- Place the pork, liver, and intestine strips on top of the miki noodles.
- Pour the broth into the bowl, followed by the spring onions and toasted garlic.
- Serve immediately. Please share and enjoy!