Lapaz Batchoy

This noodle dish was concocted in the city I was born in, La Paz, Iloilo City.  I remember walking a mile to go to the “Mercado” or the market to

go to “Ted’s Batchoy” to have a bowl of this noodle soup.  Their restaurant was just a hole in the wall outside the market.  This is a piece of my childhood. The secret of this soup is in the broth.  I have slowly simmered pork spareribs for an hour and cooked the chicken, the liver and the shrimp on the same broth to add more flavor.  Another secret is the additional of just a teaspoon of shrimp paste.  Mine was not the authentic Ilonggo shrimp paste or what they call “Guinamos”.

My husband doesn’t like liver so his bowl did not have liver slices on the topping.  If you have picky eaters, just put the toppings they eat.


1/2 pound pork loin (plus pork neck bones)

1/2 pound chicken breast

1/4 pound pork liver

1/2 pound prawns (I love shrimps!)

1 pound fresh egg noodles


1 onion

3 cloves garlic, crushed

1/2 tsp. shrimp paste (substitute – fish sauce)

1 tbsp Lea & Perrins worcestershire sauce

1 tbsp KIKKOMAN soy sauce

2 tsps. sugar

2 tsps. peppercorn

3 cups water

1 liter Organic Beef Stock

salt and pepper to taste


pork cracklings (Chicharon)

chopped scallions

fried garlic


Boil pork (including the neck bones) in 3 cups water.  Add all the ingredients for the soup. Simmer for 30 minutes.

Add chicken breast and pork liver. Bring to a boil.

Blanch prawns until color turn to a pale orange.  Remove shrimps from the broth and set aside.

Remove chicken breast and pork liver and let cool. Once cooled, cut into strips and set aside.

In a separate pot, boil egg noodles. Strain and put it in a serving bowl.

Pour strained broth over the noodles.

Top with sliced pork, chicken liver and shrimp.  Garnish with cracklings, chopped scallions and fried garlic.

Serve immediately.


While simmering the soup, remove the “scum” that floats on top.

Do not overcook the shrimp.  Shrimp become tough when overcooked.

Put enough water to boil the noodles. Underwatering will result to sticky noodles.

Cook the noodles until they change color. Do not overcook.  Noodles will continue to cook when you mix it with the soup.


3 thoughts on “Lapaz Batchoy

  1. Oh wow! My dad is from La Paz and we used to eat this all the time. We’d either go to some restaurant (can’t remember where) or my grandma would make it. I also remember my dad being insistent on the authentic stuff.

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