Batchoy Recipe – How to Cook Filipino Noodle Soup

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What is Batchoy?

Batchoy is a beloved Filipino noodle soup known for its rich, garlicky broth and generous toppings. Originally from Iloilo, this comforting dish is traditionally made with pork, pork liver, crispy chicharon, and fresh egg noodles served in a hot, savory soup. Simple ang itsura pero malalim ang lasa—isang klaseng pagkain na parang instant comfort sa bawat higop ng batchoy.

Why Masarap?

What makes this dish truly special is how layered the flavors are kahit simple lang ang ingredients. The broth is malinamnam, slightly oily in the best way, at punong-puno ng aroma ng bawang at sibuyas. The noodles soak up the soup beautifully, while the pork adds richness and the chicharon gives that satisfying crunch. Every spoonful feels hearty, filling, at very lutong-bahay—perfect kapag gusto ng pagkain na may character at warmth.

Best Eaten For

This Batchoy noodle soup is best enjoyed for lunch or dinner, lalo na kapag tag-ulan, malamig ang gabi, o kapag gusto lang ng pampainit ng katawan. Dahil nakakabusog, puwede rin itong maging isang complete meal kahit walang kasabay na kanin.

Ingredients

250 g fresh egg noodles
200 g pork belly, sliced
100 g pork liver, sliced
4 cups pork broth
4 cloves garlic, minced
1 small onion, chopped
2 tbsp cooking oil
2 tbsp fish sauce
Salt and pepper, to taste
Chicharon, crushed
Spring onions, chopped
Fried garlic (optional)

How to Cook Batchoy

Heat oil in a pot, then sauté garlic and onion until fragrant and lightly golden.
Add pork belly and cook until slightly browned and some fat is rendered.
Stir in pork liver and cook briefly until just cooked through.
Pour in pork broth and bring to a gentle boil.
Let the soup simmer for 10–15 minutes to deepen the flavor.
Season with fish sauce, salt, and pepper according to taste.
Cook the noodles separately following package instructions, then drain well.
Place noodles in serving bowls and ladle hot soup with pork on top.
Finish with chicharon, spring onions, and fried garlic before serving.

Serving Suggestions

This Batchoy dish is best served piping hot, straight from the pot. It can be enjoyed on its own, pero mas lalo pang sumasarap kapag may kasabay na classic Filipino sides. It pairs well with Lumpiang Shanghai for a fuller lunch or dinner spread.

For those planning a comfort-food lineup, this soup complements other noodle favorites like Pancit Batchoy or a simple bowl of Mami—perfect for noodle lovers.

Storage Tips

Store leftover broth and noodles separately in airtight containers
Keep refrigerated and consume within 2–3 days
Reheat the broth gently to preserve its rich flavor and aroma

Frequently Asked Questions

Can a different cut of pork be used?

Yes, pork shoulder or pork chops can be used if pork belly is unavailable, though belly gives the richest flavor.

Can this dish be made ahead of time?

The broth can be prepared a day in advance and stored in the fridge. Noodles are best cooked fresh before serving.

How long does this dish last in the refrigerator?

When stored properly, it stays good for up to 3 days.

Can egg noodles be replaced?

Yes, miki noodles work well, while bihon can be used for a lighter version.

Is this dish spicy?

Traditionally, it is not spicy, but chili oil or fresh chili can be added for those who prefer heat.