Beef Batchoy with Liver and Bung

Ingredients for Beef Batchoy with Liver and Bung

• 1–1½ lbs fresh miki noodles
• 2 lbs beef tendon
• 2 lbs beef shank
• 1 lb bung (pork large intestine), cleaned and boiled until tender
• ½ lb pork liver, cut into strips
• 10–12 cups water
• 4 tbsp fish sauce
• ½ tsp ground black pepper
• 2 large onions, minced
• 5 cloves garlic, crushed
• ½ cup chopped celery
• 3 tbsp cooking oil
• 1 cup crushed chicharon
• ½ cup chopped scallions
• 3 tbsp toasted garlic

How to cook Beef Batchoy with Liver and Bung

1. 1.Slice the prepared bung into serving pieces. Heat oil in a large pot and sauté garlic, onion, and celery until the onion softens.
2. 2.Stir in pepper, beef tendon, and shank; cook 1 minute. Add bung and water, boil, then cover and simmer 2–3 hours.
3. 3.Bring to a medium boil, add liver, and cook 10–15 minutes until cooked through. Stir in fish sauce and add water if needed.
4. 4.Blanch miki noodles in boiling water for 1 minute, then drain.
5. 5.Divide noodles among bowls; add meats and hot broth. Top with toasted garlic, scallions, and chicharon.