Pancit Canton Recipe with Billy Dec of FOOD ROOTS

by Sami

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If you’re someone who connects to your family’s history and heritage through cooking, you’re going to love my guest, Billy Dec. 

People may recognize Billy from TV, but he’s also an entrepreneur and the owner of Sunday here in Nashville & in Chicago…and now he can add filmmaker to his bio!

On the show, Billy joined Chef Mike in making Pancit Canton, which he talked about in the film, FOOD ROOTS.

Food Roots is a documentary, that premiered at the Nashville Film Fest before going on to the Newport & Chicago film festivals.

Pancit Canton Recipe


  • 1 package Pancit Noodles
  • 6pcs Shrimp
  • 4oz Pork Belly
  • 2oz Lap Cheong Sausage
  • 8oz Canton Broth (See recipe below)
  • 2oz Oyster Sauce
  • 2oz Onion Sliced
  • 1oz Napa Cabbage
  • 1oz Carrots
  • 3oz Bok Choy
  • 1oz Scallions Sliced
  • 1 Half lemon
  • 2oz Canola Oil
  • 1T Salt and Pepper

Pancit Canton Directions

  1. Place pork belly in the fryer and cook for 5 minutes (until crispy)
    a. You can also pan fry the pork belly if you do not have a deep fryer
  2. In a hot wok, add canola oil and heat, then add onions and lap cheong sausage and cook (until
    the oils come out of the sausage)
  3. Add the shrimp and cook for 2 minutes then add the bok choy
  4. Add the noodles and canton broth and toss.. cook until some of the liquid gets absorbed
  5. Add the napa cabbage and carrots and slowly add the oyster sauce until the noodles get coated
  6. Season with salt and pepper and garnish with scallions and a slice of lemon


  • 4 cups Water
  • 2 Tablespoon Oyster Sauce
  • 2 Tablespoon Fish Sauce
  • ½ Tablespoon Hondashi
  • ½ Tablespoon Achiote Paste
  • ¼ Tablespoon Sesame Seed Oil

Canton Broth Directions

  1. Combine achiote and Hon dashi and bring to a boil.  
  2. Once boiling add remaining ingredients and mix to incorporate.

The timing of this recipe and the movie release is significant because October is Filipino American History Month.

Billy Dec Biography

Billy Dec, is a serial Entrepreneur and creative leader, as well as ann Emmy Award-winning TV Personality, Actor, and visionary. Billy is a Founder/CEO who has masterfully shaped cutting-edge ventures and renowned establishments like Sunda New Asian Restaurants. A multifaceted producer and storyteller, he shares his transformative journey to the Philippines through FOOD ROOTS, his first documentary, which has also inspired several menu items at Sunda.

About Food Roots

In FOOD ROOTS, after receiving devastating news of family loss on the other side of the world, Dec leaves Nashville to journey through his mother’s native 7,641 Islands of the Philippines to find his last remaining elders, and himself. He travels by motorcycle, boat, plane and on foot to find and preserve the lost recipes of his ancestors, discover culinary and cultural treasures, and learn family stories that forever change his life.

Dec returns to the states with a new understanding of his heritage, which inspired many of the featured menu items at Sunda New Asian, where he is the Founder/CEO. With Sunda, located in Chicago, Tampa, and in the heart of The Gulch in Nashville, he has set out to redefine and reintroduce the New Asian culinary genre to the world. Sunda skillfully blends traditional culinary treasures, like the ones found in FOOD ROOTS, with modern culinary evolutions, ingredients, and techniques, crafting a truly distinctive dining experience. 

Kamayan Feast

Some of the dishes and recipe specials found on this adventurous FOOD ROOTS journey will be part of an October Filipino American History Month menu at Sunda locations. There is also a very special 40 foot Kamayan Island culinary presentation Billy put together for the World Premiere After-Party at Sunda Nashville for all attendees of the film. I’ve never eaten or experienced anything like that in my life!

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