Egg foo young in the United States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood. In a U.S. regional variation, many American-Chinese restaurants in St. Louis, Missouri, serve what is called a St. Paul sandwich, which is an egg foo young patty served with mayonnaise, dill pickle, and sometimes lettuce and tomato between two slices of white bread. In the Netherlands, which has a local variation on the Chinese Indonesian cuisine, it is known as "Foe yong hai", and is usually served with a sweet tomato sauce. Strictly, according to "hai" in the
Yong Tau Foo can be eaten by itself or served with a bowl of steamed rice, noodles or rice vermicelli. Another variation of this dish would be to serve it with "laksa" gravy or curry sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping. For Bangkok, Thailand, there are many famous Yong tau foo eateries in various neighbourhoods such as Sao Chingcha (Giant Swing) and nearby Samran Rat (Pratu Phi) , Banglamphu in Phra Nakhon, Bangrak