Batchoy is a noodle dish adapted from a Chinese noodle recipe. Its clear stock is bursting with flavor because of the meat and innards cooked with it and instead of rice as its partner, it is served with miki noodles or pancit miki.
The first one to discover this dish is Fedrico Guillergan Sr. He had sold it in the La Paz Market and the reason why he used noodles was that there were many Chinese businessmen in the city. The modern batchoy has undergone modifications, first, it was just miki noodles cooked in the clear broth that has bone marrow for the broth’s flavor, with guinamos (local shrimp paste), and meat topped with garlic. Next, the innards like, liver and intestines were added. And lastly, the modern batchoy, has chicharon added on top.
