Go Back
Langlang Pin It!
Print Recipe

LangLang (Pork Meat Balls in Chicken Noodle Soup)

Langlang is a comforting Filipino chicken noodle soup filled with tender pork and shrimp meatballs, soft noodles, and a rich homemade broth.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup Recipe
Cuisine: Filipino
Keyword: chicken nooodle soup, lang lang, langlang, pork meat balls
Servings: 6 servings
Calories: 241kcal
Author: Manny

Ingredients

  • 1 small whole dressed chicken
  • 2 stalks celery
  • 1 bunch spring onion
  • 1/2 teaspoon peppercorns
  • 1/2 kilo ground pork
  • 1/3 kilo shrimp shelled and chopped
  • 2 pcs eggs beaten
  • 200 grams sotanghon soaked in water
  • 10 grams tengang daga wood ear fungus, soaked in water
  • 1 cup chicharo
  • Patis or fish sauce
  • 1 head garlic sliced thinly and fried till golden brown
  • spring onion chopped

Instructions

How to cook langlang:

  • In a casserole, put together chicken, celery, 1/2 bunch spring onion and peppercorns. Add about 12 cups water and bring to a boil. Lower heat and simmer till chicken is tender. Remove chicken and flake.
  • Combine ground pork, shrimp, eggs, salt and pepper. Form into small balls about 1/2 inch. Set aside.
  • Bring the chicken stock to a boil. Drop the pork and shrimp balls. Lower the heat and add the sotanghon, tengang daga and flaked chicken. Season with patis, add the chicharo last and do not overcook. Serve with the toasted garlic and spring onion on the side.

Notes

Cooking Tips:

Build a Flavorful Broth

Use a whole chicken to create a rich base because the bones release natural collagen that deepens the taste. Let the broth simmer gently so it stays clear and full-bodied. Avoid rushing this step since a slow cook brings out the signature warmth of langlang.

Keep the Meatballs Tender

Combine pork and shrimp with just enough egg to bind them without making the mixture dense. Gently drop the meatballs into the simmering broth so they cook evenly and stay soft. Avoid overmixing the meat mixture because it can make the meatballs tough.

Add the Noodles at the Right Time

Sotanghon and tengang daga soften quickly, so add them only when the meatballs are almost done. Let them soak up the broth but watch closely to prevent mushy texture. Proper timing keeps the noodles springy, which gives langlang its satisfying mouthfeel.