Batchoy

Instructions

1. Cook the pork meat and liver in the broth for 30 minutes over low heat, then remove them, drain and finely slice.
2. In a pan, fry the garlic and onion in the oil until golden, then add this base to the broth.
3. Season the broth with fish sauce, salt and pepper, then let it simmer for 10 minutes.
4. Cook the noodles separately in boiling water according to the packet time, then drain.
5. Divide the noodles between bowls, add the sliced meat and liver, then pour in the piping hot broth.
6. Top with chicharron, a hard-boiled egg cut in half and chopped spring onions before serving.