Hankering for a bread-based snack? Have no fear, there are plenty of Asian sandwiches to try in our destinations.
As travellers, most of us are pretty basic folk. When it comes down to it, our needs are often uncomplicated and straightforward. We are easy to please – we like bread and we like to put stuff between that bread. The humble sandwich – the culinary comfort blanket we cling to and seek out wherever we are.
There is a perception that, particularly in Asia, it can be difficult to source a decent sandwich away from overtly western-style restaurants and franchises. However, it need not be like this. For those of you who want to avoid these corporate giants and try to sample the local culinary offerings, yet can’t quite resist the call of the sandwich, we have a list for you. Here’s a rundown of some local alternatives that still allow travellers to get their carb fix.
The banh mi is one of the few happy products of Vietnam’s colonial past. The sandwich comes in a vast array of varieties with one common base – the French baguette. The crusty baguette is filled with your choice of ingredients, with fresh coriander, pickles, and chillies sprinkled on top to give the sandwich that Vietnamese twist.
Anthony Bourdain was a big fan of the sandwich, marvelling at the miracle of the baguette alone, questioning how it could be so crispy and crunchy while retaining its freshness.
The most common variety is the cold cuts banh mi, or ‘bahn mi thit’, which has ham and liver pate as its base, and is topped with the standard pickled carrots and cucumbers. Chillies are added to your taste.
Another variation is the ‘Banh mi cha ca’, with the same toppings upon fried fishcakes with scallions and perhaps a little soy sauce.
Across the country, you can find many variations of the sandwich. And you can try them during our street food evening tours in Hanoi and Hoi An.
The roti john is a sensational Singaporean sandwich – a classic street food dish to be found as a staple in the city’s hawker centres.
Whereas the banh mi is crunchy, the roti john starts off as a soft French loaf sliced lengthwise. It’s then filled with a delicious concoction of beaten eggs, minced meat, and onions, and then topped with a variety of other spices and vegetables. Essentially, it’s an omelette baguette. The whole glorious creation is then fried top-down until the topping sets and becomes crispy, yet the inner sandwich retains a doughy gooeyness.
The roti john served at street food stalls is then drizzled with a sweet chilli sauce to complement all that savoury eggy goodness. It is usually served cut up into bite-sized pieces.
The roti john’s foundations are a mystery, but it is believed that it was explicitly designed with western tastes in mind. This myth, real or otherwise, stems from the concept that ‘John’ used to be a slang term referring to Caucasian males.
Kaya toast is a kind of toasted sandwich – a popular breakfast across Singapore and Malaysia, commonly served alongside boiled or fried eggs and hot coffee or milk.
The ‘kaya’ refers to the sugary sweet filling within the toast – a tasty Malaysian jam made with coconut, eggs and caramel, along with the fragrant aroma of pandan leaf. It makes for a great breakfast for those with a sweet tooth and is perfectly accompanied by strong, aromatic Malaysian coffee.
In terms of the origins of the dish, it is commonly attributed to the popularity of toast with jam on board the English ships of the region. This was then taken on by the locals with the twist of incorporating local kayu instead of British jams.
You can sample this classic breakfast dish during our Mount Faber Garden and Tea Trails tour.
What’s not to love about a fried pork cutlet stacked between two slices of soft and pillowy milk bread, along with shredded cabbage and a delicious katsu sauce?
This quintessential sandwich owes its roots to the 1930s. It was first conceptualised to suit the needs of geishas whose lipstick wouldn’t be wiped off by consuming slim pieces of bread and tender cutlets which could be cut with chopsticks.
This classic Japanese sandwich still holds a wide among locals and tourists alike and you can try it during our Yurakucho Station Alley Evening Tour. This food tour in the heart of Tokyo’s business districts takes guests to numerous Izakayas (Japanese Gastro Pubs) to try out classic Izakaya plates like grilled chicken skewers, draft beer, sashimi, Japanese cocktails, sake, and more!
A quintessential favourite as a party appetiser or teatime snack, these vegetarian sandwiches are loved by both children and adults in Sri Lanka. This multi-deck sandwich, featuring orange, red, and green bands, is both visually appealing and healthy, making it a win-win for both parties.
Made with four soft bread slices slathered generously with butter, the different fillings include carrot spread, beetroot spread, and parsley and lettuce spread, leading to a symphony of textures and flavours in your mouth.
This is not your typical restaurant dish, but it is served abundantly across cafes and tea houses in Sri Lanka, so you should definitely give this humble sandwich a go!
Why is this important? At Discova, our guides know that sometimes travellers get homesick and just want some comfort food.
This is understandable. Yet, it’s in our DNA to encourage travellers to try new things and get a taste of the local cuisine. That’s why our helpful guides are always on-hand to offer advice and suggest things that may satisfy our travellers. Hankering for a sandwich? Well, you can go to Subway, but why not try a Roti John…
Why not indeed!
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