Egg foo young Egg foo young Egg foo young (, also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong. Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often minced ham. It may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an
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 Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.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