La Paz Batchoy


2 packs cooked Egg Noodles

Batchoy Broth:

10 cups Water or Beef or Pork broth

4 cloves, crashed

2 medium Onions, sliced

1 tbsp. Whole pepper

1 tbsp. Soy sauce

1 tbsp. Sugar

2 tbsp. Worcestershire sauce

Salt to taste

Beef or Pork bullion (optional)

Batchoy Toppings:

250g Pork, boiled and cut into strips

150g Pork liver, boiled and cut into strips

1 pc. Chicken breast, boiled and cut into strips

Boiled eggs slices

Batchoy Garnishing:

Garlic, fried until golden brown

Pork cracklings or chicharon, crashed

Spring onion, chopped


1) In a pot set over high heat, pour in water or broth. Add in all ingredients for the batchoy broth. Add the pork, chicken and liver and bring to a boil till the meats are cooked. Simmer for about 30 minutes. Lower heat to medium.

2) Remove the cooked meat from pot. Now, slice pork, chicken, and liver to bite sizes and set aside.

3) Meanwhile, reduce heat to low. Season the broth with salt. Allow it to continually simmer until serving time.

4) In a serving bowl, place cooked egg noodles. Pour in broth. Top it up with batchoy toppings. Garnish with batchoy garnishing. Serve while steaming hot. Your La Paz batchoy is ready to be eaten. Enjoy! (Be careful it’s hot!)