Batsui is a Kapampangan-style soup made from pork and organ meats, macaroni, and ginger-flavored broth. It’s hearty, tasty, and perfect for cold weather!
If you’re looking for a hearty bowl of batchoy, then, my friend, you’ve come to the right place. With three recipes of this soup on the blog, I’ve got your cravings covered.
Types of Batchoy
Although these regional versions are similar in the use of pork and organ meats, a few key ingredients give them their distinct flavor.
- La Paz Bachoy-uses fresh miki noodles and broth is seasoned with fresh shrimp paste. Served with toppings of chicharon, fried garlic bits, and raw egg.
- Batchoy Tagalog-includes pork blood, miswa noodles, and chili leaves. The broth is flavored with ginger and fish sauce.
- Kapampangan Batchoy-has macaroni or miswa noodles and broth is seasoned with ginger and fish sauce. Served with chopped green onions.
- When buying from the wet markets, just ask for pang-batsui which is a mix of lomo (pork tenderloin), bato (kidney), lapay or kundilat (pancreas), and atay (liver).
- Don’t skimp on the ginger. Not only does this aromatic the base flavor, but it also helps temper the malodor of organ meats.
Miswa can be used in place of macaroni, but you might have to adjust the amount of water as these fragile noodles tend to absorb more liquid.
- For a clearer broth, use hot water.
- We like to top the soup with chopped green onions, but feel free to swap fresh chili leaves for more texture and color. Add during the last minute and cook just until limp.
How to serve and store
- This hearty soup is delicious and filling on its own, but also makes a great main dish with steamed rice. We like to eat it at home with pandesal for breakfast. Yummy!
- To store for future meals, cook the macaroni separately and add to the soup when ready to serve as noodles tend to absorb a lot of liquid and will get mushy over time.
- To reheat, place in a saucepan and heat over medium heat to an internal temperature of 165 F.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 3 tablespoons fish sauce
- 3 thumb-size fresh ginger, peeled and julienned (about 3 tablespoons)
- 1 pound pork tenderloin, cut into small strips
- 1/3 pound pork kidney, trimmed of fat and cut into small strips
- 1/3 pound pork pancreas, cut into small strips
- 1/4 teaspoon pepper
- 8 cups hot water
- 1 cup uncooked elbow macaroni
- 1/3 pound liver, cut into small strips
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add fish sauce and cook for 1 to 2 minutes.
- Add pork tenderloin and cook, stirring occasionally, until no longer pink.
- Add the kidney and pancreas.
- Season with pepper and continue to cook the meat, stirring occasionally, until liquid is mostly absorbed.
- Add hot water and bring to a boil, skimming scum that may float on top.
- Cover and continue to cook for about 20 to 30 minutes or until tender.
- Add elbow macaroni noodles and cook for about 5 to 6 minutes.
- Add liver and cook for about 3 to 5 minutes or until cooked through and noodles are al dente.
- Adjust taste with salt if needed.
- When buying from the wet markets, ask for pang-batsui which is a mix of lomo (pork tenderloin), bato (kidney), lapay or kundilat (pancreas), and atay (liver).
- For a clearer broth, use hot water.
- Batchoy is best served freshly cooked as the macaroni gets mushy when reheated. If planning to store for the next day, cook the noodles separately and add to the soup when ready to serve.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”