Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City (Visayas) in the Philippines, hence it is oftentimes referred to as La Paz Batchoy.
Batchoy’s true origin is inconclusive. Documented accounts note that the dish was concocted in the La Paz market in 1938 by Federico Guillergan, Sr. His recipe called for a mixture of broth, noodles, beef and pork. The soup later evolved into its present form which has become Iloilo City’s most popular dish.
Ingredients include pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer. Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added. The shrimp is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top.
Most Filipinos eat the soup using spoon and fork, although it may undoubtedly be eaten using chopsticks as well. The solid ingredients (noodles and meat) are generally consumed first, the liquid broth rounds out the meal. Diners are encouraged to ask for a second, third, or even a fourth helping of kaldo (Hiligaynon for “broth”). (Source: Wikipedia)