Batchoy - Filipino Style Pho
Batchoy is a Filipino soup very similar to the Vietnamese style Pho. What makes these great soups so delicious is the flavorful broth that brings you to a whole other world outside your own.
Traditionally, Batchoy is a noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles.It’s origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy. (Wikipedia) My version is simpler using inexpensive beef pot roast as the main protein.
In my family, each great cook has their own, and self-proclaimed, best version of Batchoy. No family gathering is complete without this dish as one of the main attractions on the buffet table.
This year I plan to become a contender with my Batchoy and watch the reaction of my family who I know, know what great Batchoy tastes like.
- 4-6 soup bones (marrow)
- 2 lb beef pot roast
- 3 dry bay leaves
- 1 Spanish onion
- 2 beef boullion cubes
- 2 quarts water
- 3 tbl low sodium soy sauce
- 2 tbl salt
- Fresh ground pepper
- 1 inch fresh ginger
- 2 lbs of lo-mein noodles (mami)
- 2 bunches scallions – diced
- Pork cracklings (Chicharrones)
- Fried garlic
In a large stock pot, boil the beef bones, pot roast, ginger, sliced onions, bay leaves, soy sauce, salt and pepper, and water together for about 2 hours or until the beef is fork tender. Make sure the water covers all the meat. Taste the broth and check for seasoning, skim off fat as desired.
Once the beef is tender, take out of the broth, let cool and shred into medium-large pieces.
Boil the lo-mein noodles and set aside.
Heat a frying pan to medium heat, with 2 tbl of canola oil and take 6-8 cloves of finely minced garlic. Stir frequently and fry until golden brown keeping a keen eye not to burn the garlic. Take off the pan drain on a sheet of paper towel.
In a soup bowl, put as much noodles as desired on the bottom. Laddle the beef broth over noodles. Top with scallions, pork cracklings and fried garlic.