Batchoy, alternatively spelled batsoy ([ˈbatʃoɪ]), is a Filipino noodle soup of pork offal, crushed pork cracklings, chicken stock, beef loin, and round noodles.

[1][2] The origin of the La Paz Batchoy is unclear with several accounts claiming credit for the dish: Ingredients of La Paz batchoy include pork offal (liver, spleen, kidneys and heart), crushed pork cracklings, beef loin, shrimp broth, and round egg noodles (miki) cooked with broth added to a bowl of noodles and topped with leeks, pork cracklings (chicharon), and sometimes a raw egg cracked on top.

[8] The province of Quezon has a variation of the batsoy Tagalog, also known as bombay or bumbay which derives its name from the similarity of the tied banana leaf pouch to the appearance of the turban worn by Sikhs.

The dish consists of finely chopped and seasoned pork offal wrapped in banana leaf and then boiled in water.

[13] First held in 2020,[14] it features a friendly competition among aficionados and merchants to determine who offers the best-tasting batchoy.