Egg foo young name, it should contain "crab", but it is often served without this ingredient. The Vietnamese dish "chả trứng hấp" is similar to egg foo young. In Japanese Chinese cuisine, the dish "kani-tama" (かに玉 or 蟹玉) is similar, using crab meat instead of ham or other meats. Certain incarnations of the Korean-Chinese dish "jjajang bokkeumbap" (짜장 볶음밥) are similar; in essence the dish consists of "jjajang" (a dark brown black bean and meat sauce) and fried rice, with an optional fried egg or egg-foo-young-like omelet atop the rice. In Malay cuisine, it is similar to "telur bungkus", which literally means "wrapped
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 Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.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