|Alternative names||Ba-chui (Chinese)|
|Place of origin||Philippines|
|Region or state||La Paz, Iloilo City|
|Main ingredients||noodles, pork organs, vegetables, chicken, shrimp, beef|
|Variations||Batchoy Tagalog, Bumbay|
Batchoy, alternatively spelled batsoy, is a Filipino noodle soup of pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. The popular variant, the La Paz Batchoy, traces its roots to the district of La Paz, Iloilo City in the Philippines.
The origin of the La Paz Batchoy is unclear with several accounts claiming credit for the dish:
Ingredients of La Paz Batchoy include pork offal (liver, spleen, kidneys and heart) crushed pork cracklings, beef loin, shrimp broth, and round egg noodles or miki.
Oil is heated in a stock-pot. The pork organs, shrimp, chicken and beef are stir-fried for about a minute. Soy sauce is then added. The shrimp is then added and left to simmer for a few minutes. This broth is then added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and sometimes a raw egg is cracked on top. Most Filipinos eat the soup using spoon and fork. The soup is generally consumed first, the liquid broth rounds out the meal. Diners are encouraged to ask for a second, third, or even a fourth helping of kaldo (Hiligaynon, "broth").
The province of Quezon has a variation of the Batsoy Tagalog called Bombay or Bumbay which derives its name from the similarity of the tied banana-leaf pouch to the appearance of the turban worn by the Sikhs. The dish consists of finely chopped and seasoned pork offal wrapped in banana leaf and then boiled in water. The dish is served with its cooking broth.
Bombay, the soup similar to the Tagalog batchoy where the main ingredients are cooked in a banana leaf pouch that resembles an Indian turban (hence the dish's name).
Bombay which is a soup with banana leaf parcels filled with chopped pork lungs