Batchoy

Batchoy, sometimes spelled as batsoy, is a delectable noodle soup originating from La Paz, Iloilo City in the Philippines. Often referred to as La Paz Batchoy, its precise origins are somewhat enigmatic, with various accounts attributing its creation to different individuals and time periods. What is certain is that it is a comforting bowl of goodness made with pork offal, crushed pork cracklings, chicken stock, beef loin, and round noodles.

One narrative claims that the first Batchoy stall was established by Inggo in La Paz in 1922. Another story credits Federico Guilergan Sr. with inventing the soup in 1938. Additionally, there's Teodorico Lepura, who opened his Batchoy shop in 1945. Some believe that the dish also has a touch of Chinese influence.

Preparing batchoy involves key ingredients such as pork offal, pork cracklings, beef loin, shrimp broth, and round egg noodles. The process begins with stir-frying the meat and adding soy sauce. The mixture is then simmered with shrimp before the rich broth is poured over the noodles. Finally, it is garnished with leeks, pork cracklings, and occasionally a raw egg for added richness.

When it comes to enjoying batchoy, Filipinos typically use a spoon and fork. They often sip the soup first and are encouraged to request more broth if desired. Over the years, batchoy has become an iconic dish in Iloilo City, cherished for its unique blend of flavors and rich culinary heritage.