Batchoy Recipe

Batchoy is a soup dish composed of sliced pork, pig’s innards, and miki noodles.This dish originated from the district of La Paz in Iloilo City — in the island of Panay. Throughout the years, batchoy gained popularity and has been a favorite soup dish along with beef mami, beef pares, and bulalo.The miki noodles used in this recipe refers to fresh egg noodles. This type of noodle is often used in soup dishes. Since the noodles are fresh, it requires minimal cooking time. Sometimes, pouring hot broth over the noodles is enough to cook it.

Traditional batchoy recipe requires the use of shrimp paste or guinamus (or guinamos). Unlike regular shrimp paste or bagoong, the shrimp paste used in traditional batchoy are sold in small blocks. It is usually mixed in water and boiled until the flavor comes out. It is later strained and the liquid is added to the broth or caldo. If you can’t find this type of guinamus, you can always use regular shrimp paste – like what I did.

Try this Batchoy recipe and let me know what you think.

Batchoy Recipe


  • 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 ground black pepper
  • 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 toasted garlic
  • 7 cups water

Cooking Procedure

  1. Boil water in a cooking pot.
  2. Put-in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
  3. Add the pork and cook until tender (about 30 to 45 minutes)
  4. Put-in the intestines and liver, and then cook for 6 to 10 minutes.
  5. Remove the pork, liver, and intestine from the broth (caldo). Set aside.
  6. Slice the pork into strips.
  7. Arranged the cooked miki noodles in a single serving bowl.
  8. Place the strips of pork, liver, and intestine on top of the miki noodles.
  9. Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
  10. Serve hot. Share and enjoy!

Number of servings (yield): 6

Watch the cooking video:

Published by

Vanjo Merano

I blog about Filipino and Asian food and recipes.

11 thoughts on “Batchoy Recipe”

  1. hi
    B 4 migrating to canada, we used to live in manila, but my husband is originally fr bacolod so everytime we visit there – we make is sure that we hv to hv BACHOY.

    since i found the recipe fr ur website, i will try to cook/prepare bachoy. is it necessary to hv intestines as one of the ingredients. pls advise. thank you.

  2. i’m half-ilongga and i never miss la paz batchoy when i’m in iloilo. i like it with fresh egg, added right before they pour in the broth. Though i know some people don’t like raw eggs, the hot broth actually cooks it and makes a huge difference, adds creaminess and flavor to the broth. Thank you for sharing this dish.

  3. This is my all time fave soup! Hmm, thank you for posting this. Id like to try your recipe anytime soon.

  4. i havent’ taste this for a long time, can i not put shrimp paste, pork innards and use chicken instead of pork? thanks!

  5. Question here.
    This is my favorite and haven’t had it for many years.
    The miki noodle looks like Pancit Canton. Can I replace the noodle with PnacanCanton?
    I don’t think we have miki noodle available in our area.
    Or any other dey Chinese yellow noodles?
    Appreciate your response :)

    1. miki po is fresh egg noodles, you can also use bihon (rice sticks), misua(wheat flour noodles) or sotanghon (vermicelli), the only thing is it needs to be cooked first, unlike the fresh egg noodles you can directly put the broth. hope this helps

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