Vermicelli Batchoy

Heavenly and noodle-y, with a broth that can lift your spirits. Our Vermicelli Batchoy is the ultimate soup.



4 cups Sapporo Long Kow Vermicelli (sotanghon) cooked
1 cup pork belly, sliced into strips
½ cup pork liver, sliced into strips
cooking oil
1 pc. white onion, chopped
1 tbsp. garlic, minced
1 tbsp. soy sauce
1 tbsp. white sugar
salt and pepper, to taste
3-4 liters Water

Crushed chicharon
Fried garlic
Spring onion


  1. Sauté onion and garlic until soft then add pork belly.
  2. Add water, soy sauce and sugar. Simmer for 30 minutes.
  3. Add pork liver and simmer for another 10 minutes. Season to taste with salt and pepper.
  4. Place the vermicelli noodles and pour the Batchoy in a bowl then garnish with chicharon, fried garlic and spring onion.

Dish Value

30 mins

good for 3-4 pax

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