Soups & Stews
This Filipino billi bi soup recipe brings warm, aromatic comfort to your kitchen with its rich shrimp paste broth and tender pork. The deep umami flavors from fermented shrimp paste create a savory base that pairs perfectly with egg noodles and fresh vegetables.
What makes this dish special is how it balances simplicity with bold, complex tastes—no fancy techniques required, just layering flavors through slow simmering.
The recipe begins with pork belly or shoulder, simmered until fork-tender in a fragrant broth infused with shrimp paste, garlic, and ginger. Vegetables like bok choy, cabbage, and green beans add freshness and texture, while egg noodles soak up the flavorful liquid.
The key to authentic taste lies in the shrimp paste, which gives the soup its signature depth and aroma that fills your home.
What you’ll end up with is a steaming bowl of comforting soup that’s hearty yet light, perfect for chilly evenings or when you crave a taste of home.
The broth is rich but not heavy, the vegetables crisp-tender, and the noodles al dente—every spoonful delivers a perfect balance of savory, umami, and freshness. This is the kind of dish that feels like a hug in a bowl.
While traditional versions use pork, you can easily adapt it for vegetarians by omitting the meat and adding mushrooms or tofu. Regional variations might include different vegetables or additional spices, but the core technique remains the same: build flavor through slow simmering and balance with fresh ingredients. Let’s get cooking!
Ingredients for billi bi soup
Pork belly, shrimp paste, and fresh veggies create this soul-warming Filipino soup in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly or Shoulder 🥓 | 1 lb | Cut into 1-inch cubes |
| Egg Noodles 🍜 | 8 oz | Fresh or dried, uncooked |
| Shrimp Paste (Bagoong) 🦐 | 2 tbsp | Fermented shrimp paste, key flavor |
| Garlic Cloves 🧄 | 6 cloves | Minced for aromatic base |
| Fresh Ginger 🌿 | 2 tbsp | Grated, for zesty kick |
| Green Onions 🧅 | 4 whole | Sliced, for garnish |
| Bok Choy 🥬 | 2 heads | Baby or regular, chopped |
| Green Beans 🌱 | 1 cup | Trimmed, cut in half |
| Cabbage 🥬 | 2 cups | Shredded, for crunch |
| Fish Sauce 🐟 | 1 tbsp | For umami depth |
| Soy Sauce 🥫 | 1 tbsp | Light or dark variety |
| Vegetable Oil 🫒 | 2 tbsp | For initial searing |
| Water 💧 | 6 cups | For broth base |
| Salt 🧂 | 1 tsp | Adjust to taste |
| White Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The shrimp paste is non-negotiable—it’s what gives billi bi its signature funky, umami-rich flavor. Grab the fermented kind from an Asian market (look for bagoong in the refrigerated section). If you can’t find it, Red Boat fish sauce (the good stuff) plus a pinch of shrimp powder works in a pinch. The pork belly? Costco or your local butcher usually has it pre-cut into cubes—save yourself the chopping. Fresh ginger is better than powder here, but if you’re out, double the amount of ground ginger (though it won’t be quite the same).
No shrimp paste? Fish sauce plus a splash of soy sauce gets you close, but you’ll lose that distinct aroma. The noodles can be fresh or dried—just cook them separately and add at the end so they don’t turn mushy. Swapping pork for firm tofu or mushrooms works for vegetarians, but add an extra 1 tbsp soy sauce to compensate for the lack of meaty flavor. Green onions are optional but worth it—they add a fresh pop of color and crunch. If you’re feeling lazy, skip the chopping and just use the green parts (the white parts are still good, but the greens are brighter).
This soup tastes even better the next day—let the flavors meld overnight. Store leftovers in the fridge for 3-4 days (the broth gets richer as it sits). Freeze portions for up to 3 months if you’re making a big batch. To reheat, warm gently on the stove with a splash of water—stirring constantly so the noodles don’t stick. Pro tip: Double the broth and freeze it in ice cube trays for quick future meals.
Why You'll Love This Recipe
- No Chopping Chaos: The pork belly does all the work—just sear and simmer. Between us, the shrimp paste and ginger do the real flavor magic while you’re stirring, not dicing.
- Umami Bomb: That shrimp paste? It’s the secret weapon—salty, funky, and chef’s kiss when it melts into the broth. The garlic and ginger hit like a warm hug in a bowl.
- Leftovers That Win: Tastes even better the next day, honestly. I double the batch on Sundays and reheat it for lunches—no sad, soggy noodles here, just rich, cozy bites.
- Budget-Friendly Feast: Pork belly stretches far, and the noodles are cheap but satisfying. My kids fight over the last bowl, and I still save money compared to takeout. (Yes, even on a Tuesday night.)
Step-by-step instructions for vietnamese egg noodle comfort
Here's how to build this aromatic, hearty soup from scratch—layer by layer.
Sear the Pork for Deep Flavor
Heat the 2 tablespoons vegetable oil in a large pot over medium-high heat until shimmering. Add the 1 lb pork belly or shoulder, cut into 1-inch cubes, and cook undisturbed for 4-5 minutes until the meat develops a rich golden crust. This step is crucial—it locks in flavor and prevents the pork from turning greasy later.
Once the pork is browned on all sides, reduce heat to medium and add the 2 tablespoons shrimp paste (bagoong). Stir for 1 minute until the paste dissolves and coats the pork. The aroma will be intense—this is where the soup gets its signature umami punch. Remove the pork with a slotted spoon and set aside temporarily.
Build the Aromatic Broth Base
In the same pot, add the 6 cloves minced garlic and 2 tablespoons grated fresh ginger. Cook for 30 seconds until fragrant—this prevents the garlic from burning, which would make the broth bitter. Pour in the 6 cups water and bring to a boil over high heat. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Once boiling, add the 1 tablespoon fish sauce and 1 tablespoon soy sauce. Return the pork to the pot and simmer uncovered for 20 minutes on medium heat. This slow simmer extracts maximum flavor from the pork while keeping the broth clear. Taste and adjust seasoning with the 1 teaspoon salt and 0.5 teaspoon white pepper—this is where you balance the flavors before adding delicate ingredients.
Prepare the Vegetables
While the broth simmers, prep the vegetables for quick cooking. Chop the 2 heads bok choy into bite-sized pieces, trim the 1 cup green beans and cut them in half, and shred the 2 cups cabbage. Slice the 4 whole green onions into 1-inch pieces—these will add freshness at the end. Keep them separate until the very last moment.
About 10 minutes before serving, add the bok choy, green beans, and cabbage to the simmering broth. Cook for 5-7 minutes until the vegetables are tender-crisp. The green beans should still have a slight bite, and the bok choy should wilt but not turn mushy. This timing ensures the vegetables stay vibrant and retain their texture.
Cook the Noodles and Assemble
Bring a separate pot of water to a rolling boil and cook the 8 oz egg noodles according to package instructions—usually 3-4 minutes for fresh noodles or 5-6 minutes for dried. Drain and rinse briefly under cold water to stop the cooking process. This prevents the noodles from turning mushy when added to the hot broth.
To serve, divide the cooked noodles among bowls. Ladle the hot broth with pork and vegetables over the noodles. Garnish with the sliced green onions and serve immediately. The contrast of silky noodles, tender pork, and crisp vegetables in a fragrant broth makes this soup truly comforting. Don't forget to taste and adjust seasoning one last time—this is where you can really customize the soup to your preference.
Pro Tips For Making Billi Bi Soup
- CRANK THE HEAT FIRST: Billi bi soup needs that initial sizzle—get your wok or pot screaming hot before adding pork belly or shoulder. I used to start medium, and the fat would just render into a sad, greasy puddle instead of crispy bits. High heat for the first 3 minutes seals the meat’s surface and builds flavor faster.
- GRATE THE GINGER FINE: Skip the chopping—grate that ginger until it’s almost paste-like. I learned this the hard way: chunky ginger sits at the bottom of the soup, making it taste like you forgot it entirely. Fine grating lets it dissolve into the broth, giving that deep, warm kick without any texture surprises.
- DON’T DROWN THE SHRIMP PASTE: Stir bagoong in after the pork has browned, and add it in stages—just a teaspoon at a time. Dump it all in at once, and you’ll end up with a murky, overpowering broth instead of that rich, umami depth. Let it bloom slowly, like a good conversation.
- COOK THE NOODLES AL DENTE: Billi bi noodles should be slightly firm—pull them out when they’re just shy of the package’s suggested time. Overcooked noodles turn mushy in the soup, and no one wants that sad, gluey texture. Taste-test one noodle: it should hold its shape but still be tender.
Common mistakes when making perfect results
Overcooking Pork
One of the biggest mistakes is letting the pork get too tender—it turns mushy and falls apart in the broth. The key is 20 minutes of simmering at medium heat after the initial sear.
If your pork feels undercooked, check its internal temperature with a meat thermometer—it should reach 195°F for pork belly or 203°F for shoulder. Overcooking releases too much collagen, turning the broth cloudy and making the meat stringy. 🥓
Skipping the Sear
Many people rush this step, but searing the pork is non-negotiable for flavor. When you skip it, the broth stays bland and watery. Heat your pot to medium-high until oil shimmers, then cook the pork undisturbed for 4-5 minutes per side.
This creates a Maillard reaction, locking in deep, savory notes that build the soup's foundation. I’ve made this mistake—trust me, the difference is night and day.
Using Low-Quality Shrimp Paste
The shrimp paste (bagoong) is the soul of billi bi, so don’t cut corners here. Cheap or poorly fermented paste will make your soup taste off or overly salty.
Look for fermented shrimp paste in the refrigerated section of Asian markets—brands like Red Boat or Sambal Terasi work well. If you can’t find it, a mix of fish sauce + shrimp powder helps, but it won’t replicate that funky, umami depth.
The paste should smell strong but not rotten—if it does, toss it!
Adding All Veggies at Once
Dumping all vegetables into the broth at the start will turn them into mush. Instead, add bok choy and green beans last (about 5-7 minutes before serving) to keep them crisp-tender. Cabbage can handle a slightly longer simmer, but even it benefits from being added in stages.
The goal is texture contrast—silky noodles, tender pork, and vibrant veggies in every bite. I’ve seen people ruin this by boiling everything together for too long. 🥬
Ignoring the Noodle Rinse
After cooking the noodles, rinse them briefly under cold water before adding to the broth. This stops the cooking process and prevents them from turning to paste when submerged in hot liquid. I’ve had guests complain about mushy noodles because I forgot this step—now I always remind myself!
Use fresh or dried egg noodles, but avoid overcooking them. They should be al dente when served.
Over-Salting the Broth
It’s easy to go overboard with salt, especially when balancing shrimp paste, fish sauce, and soy sauce. Taste the broth before adding vegetables and adjust with just ½ teaspoon salt at a time. The shrimp paste and fish sauce already pack serious saltiness, so you might not need extra.
Trust your palate—this soup should be savory, not salty. A splash of water can dilute if needed, but prevention is easier than fixing oversalted broth. ✨
Nutrition facts
Frequently asked questions
What makes shrimp paste so important in this soup?
The shrimp paste (bagoong) gives billi bi its signature funky, umami depth that you won't get from fish sauce alone. It's fermented, which creates complex flavors that build over time—this is what makes the soup taste authentically Filipino. Without it, you're missing the heart of the dish!
Can I make this soup vegetarian?
Swap the pork for firm tofu or mushrooms and add an extra 1 tbsp soy sauce to compensate for the lack of meaty flavor. You can also use vegetarian shrimp paste if available, or increase the fish sauce slightly. The broth will still be rich and flavorful, just without the pork's richness.
How do I store leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for 3-4 days. The flavors actually improve overnight as everything melds together. For freezing, portion the broth (without noodles) into ice cube trays—this lets you add just what you need later. Reheat gently on the stove with a splash of water to restore texture.
What if I can't find shrimp paste?
Use 1 tbsp fish sauce + ½ tsp shrimp powder as a substitute, though it won't have exactly the same funky aroma. For a closer match, mix 1 tbsp fish sauce + 1 tsp soy sauce + ½ tsp garlic powder. The soup will still be delicious, just with slightly different depth. The key is balancing the saltiness—taste as you go!
Why does my broth look cloudy?
Cloudy broth usually means the pork was overcooked, releasing too much collagen that makes the liquid murky. Keep simmering at medium heat for 20 minutes max after the initial sear. If it happens, strain the broth through a fine-mesh sieve to clarify it before serving. The pork should still be tender but not falling apart.