The origin of batchoy is said or rumoured to be from IloIlo, specifically in La Paz IloIlo where a man named Inigo opened his batchoy shop to which is now a must go to place in Iloilo because of it’s original batchoy taste. It is said that he was inspired by the noodle soup served by Chinese vendors near where they sold meat. Batchoy actually comes from the Chinese term “bac qui” meaning shredded meat.
Batchoy is a noodle soup that makes use of crushed pork cracklings, chicken stock beef loin and round miki noodles. But in other places, they substitute some of it to suit their taste more. The miki noodles used in this recipe refers to fresh egg noodles. The soup is known to be a mixture of sweet and salty making it a popular dish not only in the Philippines but also to many people around the world.
The broth is prepared for a long time for the flavor of the spices to infuse with it each other (it also makes use of shrimp paste). It is then poured hot into the fresh noodles and cooking it. Topped with the cracklings and loin. Batchoy is then served hot or warm.
Batchoy is consumed year-round, but usually eaten on cold and rainy days because of its warm soup and noodles making it a comforting food for anyone who tries it.
I recommend you to try eating batchoy with your friends, especially this coming rainy season (in the Philippines), as it makes the eating experience more enjoyable.
AsSanYu 