The origins of Batchoy and the birth of a new favorite, Buko Batchoy

Piping hot and bursting with flavor, Batchoy is a dish that's both comforting and invigorating.

La Paz Batchoy, named after the district in Iloilo, has been giving much joy to diners since the 1940s and a mural at Netong's documents a bit of its history.

Netong's current owner, John Patrick Guillergan, explained that his grandfather Leonito adapted the recipe from the noodle soup served by Chinese vendors near where they sold meat.

"Yong mga tira-tira [na karne], 'yon 'yong, parang ginawang, ano, recipe na ininnovate nila 'yong... inincorporate nila [lola at lola] 'yong noodle soup," Guillergan said in an interview with Pinas Sarap.

At the heart of the dish is the stock, which is made hearty by meat and innards. Batchoy actually comes from the Chinese term "bac qui" meaning shredded meat.

The soup is prepared three or four hours before the shop opens, which guarantees that it's packed with flavors.

Batchoy is usually served with pancit miki, but diners may also opt for bihon, miswa, or sotanghon. Trivia: "Pancit" comes from the Chinese term "pian e sit", which means food that's easy to cook.

Aside from the meaty soup, pork, liver, bone marrow, spring onions, fried garlic, and chicharon are added to make the dish even more filling.

The taste is classic, but a restaurant in Mandurriao has added it's own "fruity" twist to Batchoy. At Lar's, the soup is served with coconut.

Head cook Primerose Uy came up with the idea to add coconut to the recipe. The noodles are placed inside a freshly cut coconut, along with pork liver and meat, chicharon, and coconut strips.

The stock made from the bones is mixed with coconut juice, too, giving Buko Batchoy a slightly sweeter soup.

 — Aya Tantiangco, GMA News