“Batchoy” refers to a popular Filipino noodle soup dish, particularly known for its hearty broth and pork offal, and the word itself is believed to come from the Hokkien Chinese term “bah-chúi” meaning “meat soup”.
Origin:
Batchoy, or “batsoy” as it’s sometimes spelled, originated in the La Paz district of Iloilo City, Philippines.
Ingredients:
The dish typically features a rich broth made from pork bones and offal, along with sliced pork, pig’s innards, and noodles (often miki or miswa).
Taste:
The broth is known for its savory and umami flavor, often enhanced by the addition of chicharon (pork cracklings) and other toppings like fried garlic and spring onions.
Variations:
While La Paz Batchoy is the most well-known, there are regional variations, such as Batchoy Tagalog, which is popular in Northern Luzon and uses a ginger-flavored broth.
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