Egg foo young ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered. In Chinese Indonesian cuisine, it is known as "fu yung hai", sometimes spelled as "pu yung hai". The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in sweet and sour sauce with peas. In Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture, covered in or served with sauce or gravy. Chinese chefs
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 Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.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