Nothing warms the soul quite like a steaming bowl of La Paz Batchoy. This rich and flavorful noodle soup is a beloved comfort food in the Philippines. It’s perfect for rainy days, late-night cravings, or simply when you need a taste of home. With its velvety broth, tender pork, and crunchy chicharrón toppings, La Paz Batchoy is an irresistible treat. Whether you grew up enjoying it or have yet to try it, this dish is a must-try for anyone who loves bold and satisfying flavors.
From the Streets of Iloilo to Filipino Hearts
La Paz Batchoy traces its roots to La Paz, Iloilo City, where it was first crafted in the 1940s. This dish is a fusion of Chinese and Filipino culinary traditions, brought to life by enterprising local cooks. Over the years, Batchoy has become a staple in eateries and markets, often enjoyed during festivals and gatherings. Whether served in small roadside stalls or high-end restaurants, it remains a symbol of Filipino warmth, hospitality, and love for comforting meals. It’s not just food—it’s a cultural experience.
Crafting the Perfect Bowl of La Paz Batchoy
Creating an authentic La Paz Batchoy starts with the right ingredients. Listed are the items you will need to cook a soulful bowl.
Ingredients:
- 500g fresh miki noodles
- 300g pork belly, sliced
- 200g pork liver, sliced
- 100g shrimp (optional)
- 1 liter pork broth
- 5 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- A tbsp annatto oil
- 1 tsp black pepper
- Chicharrón, crushed (for topping)
- Spring onions, chopped (for garnish)
- Hard-boiled egg, sliced (optional)
Step-by-Step Guide:
- Prepare the broth – Simmer pork bones for at least 2 hours for a rich, flavorful base. Skim impurities for a clear broth.
- Sauté the aromatics – In a separate pan, sauté garlic and onions in annatto oil until fragrant.
- Cook the meat – Add pork belly and liver, then season with fish sauce and soy sauce.
- Combine and simmer – Pour in the pork broth and let it simmer to develop deeper flavors.
- Assemble the bowl – Place cooked miki noodles in a bowl, pour in the broth, and top with pork, liver, chicharrón, and spring onions.
- Serve hot – Enjoy with a side of calamansi for extra zest.
Tips for Perfecting the Broth:
- Use fresh pork bones for a rich and deep flavor.
- Slow cook the broth for at least 2 hours to enhance its taste.
- Strain the broth to remove excess fat and impurities.
Common Mistakes to Avoid:
- Rushing the broth—flavor takes time to develop.
- Overcooking the liver—it becomes tough and grainy.
- Using the wrong noodles—miki noodles provide the best texture.
Regional Twists on La Paz Batchoy
La Paz Batchoy may have originated in Iloilo, but its irresistible flavor has inspired regional variations across the Philippines. Each area adds its own unique touch, making this dish even more exciting to explore. Whether you prefer a classic, sweet, spicy, garlicky, or seafood-infused version, there’s a Batchoy for every taste preference.
| Region | Variation |
| Iloilo | The classic, with a clear yet flavorful broth. |
| Bacolod | Sweeter broth with a hint of sugar. |
| Cebu | Spicier version with added chili oil. |
| Manila | More garlic-forward, sometimes served with beef. |
| Davao | Includes seafood for a unique twist. |
No matter which version you try, each bowl of La Paz Batchoy carries the warmth and rich culinary heritage of the Philippines. Whether you’re enjoying the traditional Iloilo recipe or a regional twist, one thing is certain—Batchoy will always be a bowl of comfort and nostalgia that brings people together.
A Bowl of Goodness: Nutritional Value
La Paz Batchoy is indulgent but can be made healthier. Here’s what you get in a serving:
- Protein – Pork and eggs provide a good dose of protein.
- Carbohydrates – Noodles offer energy, but opt for whole wheat if available.
- Fats – Can be high due to pork and chicharrón, so consume in moderation.
Healthier Alternatives:
- Use leaner cuts of pork.
- Reduce chicharrón for lower fat content.
- Swap miki noodles with a fiber-rich option like whole wheat or vegetable noodles.A
Bowl of History to Warm Your Soul with Iloilo’s Most Iconic Noodle Soup
photo from netong’s la paz batchoy facebook page
This hearty, comforting noodle soup originated in Iloilo’s La Paz district, and no place does it better than Netong’s, which has been perfecting it since 1948. It’s not just a dish—it’s a time-honored tradition. Using a secret family recipe passed down for decades, Netong’s elevates batchoy into something truly memorable. The broth, slow-cooked to perfection, bursts with deep, meaty flavors, while the fresh noodles and generous toppings create the perfect bite. More than just a meal, it represents the Filipino love for warm, hearty, and comforting food, best enjoyed in good company. Customers often mention the cozy, family-style dining environment that makes the meal feel even more satisfying.
Beyond Batchoy: Other Must-Try Dishes
While Netong’s La Paz Batchoy is the highlight, there’s more to explore. Their Puto Manapla, a soft and slightly sweet rice cake, pairs perfectly with the rich soup. If you’re feeling adventurous, try their Pancit Molo, another Ilonggo specialty featuring dumpling-filled noodle soup. And of course, no visit is complete without an extra serving of crispy chicharrón to sprinkle over your batchoy for an added crunch!
A Legendary Bowl Worth Traveling For
photo from netong’s la paz batchoy facebook page
Whether you’re a first-timer or a longtime fan of La Paz Batchoy, experiencing it at its birthplace is something truly special. The combination of rich flavors, history, and warm Ilonggo hospitality makes every visit worth it. One spoonful of their legendary batchoy, and you’ll understand why this dish has stood the test of time.
Price Range: ₱₱ – ₱₱₱
Address: Public Market, Rizal St, La Paz, Iloilo City, Iloilo
Phone: (033)5016035
Website: https://www.facebook.com/share/14hGR8kd14/
Hours: Monday to Sunday 6:00 AM to 8:00 PM
Why La Paz Batchoy is the Ultimate Filipino Comfort Food
photo from panlasang pinoy la paz batchoy article
La Paz Batchoy is more than just a bowl of noodles—it’s a reflection of Filipino heritage, resilience, and warmth. Every spoonful tells a story of tradition, from its humble beginnings in Iloilo to its place as a beloved dish across the country. The rich, savory broth, tender pork, and crispy chicharrón create a perfect harmony of textures and flavors that evoke memories of home-cooked meals and shared laughter.
Whether you enjoy it on a chilly day, as a celebration of togetherness, or as a nostalgic taste of home, La Paz Batchoy remains a comforting embrace in a bowl. So, why wait? Experience the heart and soul of Filipino cuisine with every delicious sip.
Frequently Asked Questions (FAQ)
How is La Paz Batchoy different from other noodle soups?
Unlike other Filipino noodle soups, La Paz Batchoy has a deep, umami-packed broth made from slow-simmered pork bones. The unique combination of garlicky, slightly sweet, and rich flavors, along with toppings like chicharrón and egg, sets it apart.
Can I make La Paz Batchoy without pork?
Yes! While the traditional version uses pork, you can make a chicken or seafood-based Batchoy. Use chicken broth and shredded chicken or opt for shrimp and fish for a different but equally delicious take.
How long does it take to cook La Paz Batchoy?
To get the best flavor, you should simmer the broth for at least 2 hours. However, if you’re short on time, you can make a quicker version in 45 minutes to 1 hour, though the depth of flavor may not be as strong.
Is La Paz Batchoy spicy?
Traditional La Paz Batchoy is not spicy, but you can add chili flakes, chili oil, or fresh chilies for a spicier kick.
What can I serve with La Paz Batchoy?
La Paz Batchoy is best enjoyed with pandesal (Filipino bread rolls), puto (steamed rice cakes), or even a side of steamed rice for a heartier meal. A squeeze of calamansi can also enhance the flavor!
