Batsui
A delicious variation of the noodle dish Batchoy featuring pork, innards, and macaroni in a ginger-flavored broth
Ingredients
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 3 tablespoons fish sauce
- 3 thumb-size fresh ginger about 3 tablespoons (peeled and julienned)
- 1 pound pork tenderloin cut into small strips
- ⅓ pound pork kidney trimmed of fat and cut into small strips
- ⅓ pound pork pancreas (cut into small strips)
- ¼ teaspoon pepper
- 8 cups hot water
- 1 cup uncooked elbow macaroni
- ⅓ pound liver cut into small strips
Instructions
- Heat oil in a pot over medium heat. Add onions, garlic, and ginger. Cook until softened and fragrant.
- Stir in fish sauce and let it cook for 1 to 2 minutes.
- Add pork tenderloin and cook until no longer pink, stirring occasionally.
- Toss in kidney and pancreas. Season with pepper. Cook until the liquid is mostly absorbed.
- Pour in hot water and bring to a boil. Skim off any foam that may appear on the surface.
- Cover and simmer for about 20 to 30 minutes until the meat is tender.
- Add elbow macaroni and cook for 5 to 6 minutes or until tender but still firm to the bite.
- Finally, add liver and cook for an additional 3 to 5 minutes until cooked through.
- Taste and adjust seasoning if needed.
- Serve hot and enjoy