Inay's Basoy (Chayote with Flour Vermicelli)

As with most Filipino dishes there’s probably a unique name for basoy in other regions of the country. Basoy is what my mother-in-law calls this vegetable dish from her native Nagcarlan, Laguna. It was a staple in my wife’s family home. She eventually learned the recipe from Inay which she then passed on to me. This hearty and comforting soup is especially good on rainy autumn days.



In Brisbane, sayotes (chayote or chokoes) are pretty commonplace. Not in the sense that it has become part of the Australian cuisine but more because one is able to find it at any supermarket. I am extremely grateful to be living in another country that has access to the food I grew up with. Substitutes just don’t seem to cut it most times.



We usually pair this with fried fish like galunggong (scad) or pork chops.


Inay's Basoy

1 medium size sayote cut into tiny batons ( I don’t know the proper term for it, just look at the photos)
2-3 cloves of garlic chopped
1 medium sized onion
6 slices of ginger
1 cup of pork mince or prawns
Sea salt or fish sauce to taste
Freshly ground black pepper
4-6 cups of water or stock (depending on how thick you want your soup to be)
1 bunch of miswa (flour vermicelli)
A bit of oil for sautéing

1. If you are using pork mince you need to pre-cook it. Otherwise go to step 2. In a pot heat up a little bit of oil and stir fry the mince until cooked. Set aside.
2. Add a bit more oil in the same pot if necessary. Sauté the ginger first, then the garlic (till golden brown) followed by the onion.
3. Add the mince back in or the prawns at this stage. Cook for about a minute.
4. Add the sayote and cook for a minute. Start seasoning the dish at this stage by adding the sea salt/fish sauce and black pepper.
5. Add the stock/water and bring it to boil. Lower the heat and simmer the soup for about 5 minutes.
6. Adjust the seasoning at this stage then add the miswa noodles. Simmer for another 5 minutes.
7. Serve on its own or with jasmine rice.