Batchoy Filipino soup

Batchoy Filipino soup is a popular dish in Southeast Asia. This is a soup with noodles and offal, seasoned with an original sauce, garlic and. cracklings. It’s quite Ukrainian, if you take out the shrimp sauce in parentheses.

There are many stories about the appearance of this dish and a large number of alternative recipes, but now smakotainfo.com offers a classic recipe for an incredibly delicious Batchoi soup, which has become one of the hallmarks of the Philippines.

Filipino Soup Batchoy – Ingredients

Batchoy Filipino soup – recipe

Divide the boiled noodles evenly into three or four deep bowls, depending on your appetite.

Heat the oil in a pan over medium heat. When it becomes hot, add chopped garlic and finely grated ginger. Fry, stirring constantly, until the aroma appears.

Add pork liver cut into thin strips and other offal and meat to the pan. It can be kidneys, heart, etc. However, you can get by with only liver and pork.

Season all this with shrimp or fish sauce. Simmer over low heat until the liver is ready. But be careful not to overheat it.

Spread the prepared meat-liver mixture in bowls with noodles. Break an egg into each bowl and immediately pour boiling broth.

Sprinkle chicharon on top. These are “chips” made from pork skin cleaned of lard – a traditional snack for the countries of Southeast Asia and Latin America. They can already be found in supermarkets. In its absence, prepare cracklings, which are more traditional for Ukrainian cuisine, yourself. They need to be fried as much as possible and crispy.

Garnish Filipino Batchoy soup with chopped green onions. Serve hot with half a lime. If desired, you can add a little soy sauce.