Lunch · 60 min · filipino

La Paz Batchoy

✓ USDA-verified nutrition data

Ingredients

• 3/4 lb Miki noodles
• 1/2 lb Pork tenderloin
• 1/4 lb Pork liver
• 1 cup Chicharron
• 3 Eggs
• 6 cups Beef broth
• 6 cloves Garlic
• 1 Onion
• 2 tbsp Fish sauce
• 3 Green onions

Steps

1. Simmer the broth with the onion and half the garlic, 20 minutes, for depth.
2. Brown half the remaining garlic to crisp chips; reserve.
3. Sear the pork slices and liver quickly, 3 minutes; the liver stays silky only if barely cooked.
4. Cook the miki noodles in the simmering broth, 4 minutes.
5. Season boldly with fish sauce — batchoy broth should be unapologetically savory.
6. Divide noodles among deep bowls; ladle over the hot broth.
7. Top each with pork, liver, a raw egg yolk (the heat poaches it tableside), crushed chicharron, garlic chips, and green onions. Stir the yolk in and eat immediately.

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