Noodles
La Paz Batchoy-Style Noodle Soup
A simplified batchoy-style soup with pork, liver, fresh noodles and plenty of fried garlic for a deeply savory family meal.
Prep25 minutes
Cook1 hour
Serves6
LevelMedium
A simplified batchoy-style soup with pork, liver, fresh noodles and plenty of fried garlic for a deeply savory family meal.
Ingredients
- 500 g fresh miki noodles
- 500 g pork shoulder, cut into chunks
- 200 g pork liver, sliced thinly
- 8 cups water
- 1 onion, halved
- 6 cloves garlic, crushed
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 cups crushed chicharon
- Spring onions and fried garlic for serving
- Salt and black pepper to taste
How to cook it
- Simmer pork, onion, half the garlic and water until the pork is tender. Skim the broth as needed.
- Remove pork, let it cool slightly and slice thinly. Strain the broth if desired.
- Return broth to the pot. Season with fish sauce, soy sauce, sugar and pepper.
- Add liver and simmer gently just until cooked through. Do not boil it for a long time or it will become tough.
- Cook fresh miki noodles separately, drain and divide among bowls.
- Arrange sliced pork and liver over the noodles. Ladle in boiling-hot broth.
- Top generously with chicharon, spring onions and fried garlic.
Kitchen tip: Prepare and measure everything before turning on the stove. Taste near the end, adjust seasoning gradually, and serve the noodles as soon as they reach the right texture.
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