Beef Batchoy with Liver and Bung
Beef shank and tendon simmered until tender with fresh egg noodles, scallions, toasted garlic, and chicharon in a piping hot broth.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
- 1 to 1 1/2 lbs. fresh miki noodles
- 2 lbs. beef tendon
- 2 lbs. beef shank
- 1 lb. bung pork large intestine, cleaned and boiled until tender
- 1/2 lb. pork liver sliced unti strips
- 10 to 12 cups water
- 4 tablespoons fish sauce
- 1/2 teaspoon ground black pepper
- 2 large onions around 1 1/2 cup, minced
- 5 cloves crushed garlic
- 1/2 cup chopped celery
- 3 tablespoons cooking oil
- 1 cup crushed chicharon
- 1/2 cup chopped scallions
- 3 tablespoons toasted garlic
Sliced the pork bung into serving pieces. Set aside.
Heat oil in a large cooking pot.
Saute the garlic, onion and celery until the onion gets soft.
Add the ground black pepper. Stir and cook for 30 seconds.
Put the beef tendon and shank in the cooking pot. Stir and cook for 1 minute.
Add the pork bung and pour-in water. Let boil. Cover and simmer for 2 to 3 hours.
Increase the heat to medium. Bring back to a boil. Add the sliced liver and continue to cook for 10 to 15 minutes.
Pour-in the fish sauce. Stir. Add more water if needed.
Dip the fresh miki noodles in boiling water for 1 minutes. Remove the noodles and drain the water by placing the noodles in a colander, wire mesh, or strainer.
Arrange the noodles in large individual bowls. Add the meats from the cooking pot and pour the piping hot soup. Top with toasted garlic, scallions, and chicharon.
Serve. Share and enjoy!