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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
Cuisine: Filipino
Servings: 8
Author: Vanjo Merano


  • 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!


Serving: 8g