Batchoy, often referred to as La Paz Batchoy, is a beloved Filipino noodle soup that originated in the district of La Paz in Iloilo City. This hearty dish is a culinary treasure, celebrated for its rich flavors and comforting appeal.

Origins

The exact origins of Batchoy are somewhat debated, but it is widely believed to have been created in the 1930s or 1940s. One account credits Federico “Deco” Guillergan Sr., who introduced the dish at the La Paz Public Market in 1938. Another story highlights Teodorico “Ted” Lepura, who opened his Batchoy shop in 1945 after learning the recipe from a Chinese merchant. The dish’s name is thought to derive from the Hokkien Chinese term “bah-chúi,” meaning “meat soup,” reflecting the influence of Chinese culinary traditions.

Ingredients and Preparation

Batchoy is a flavorful soup made with round egg noodles (miki), pork offal (such as liver, spleen, and kidneys), crushed pork cracklings (chicharon), beef loin, shrimp broth, and a rich meat-based stock. The dish is typically garnished with spring onions, fried garlic, and sometimes a raw egg cracked on top. The preparation involves simmering the broth for hours to achieve its signature depth of flavor.

Variations

While La Paz Batchoy remains the most popular version, there are regional variations, such as Batchoy Tagalog, which uses banana leaves to wrap seasoned pork offal. Modern twists on the dish include Buko Batchoy, where the soup is served in a coconut, adding a unique sweetness to the flavor profile.

Cultural Significance

Batchoy is more than just a dish; it is a symbol of Iloilo’s culinary heritage and community spirit. It is often featured in local festivals, including the Batchoy Festival, which celebrates the dish’s legacy and its role in Filipino culture.

Whether enjoyed at a humble market stall or a modern restaurant, Batchoy continues to warm hearts and satisfy appetites, making it a timeless favorite in Filipino cuisine.