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In August 2020, the U.S. Food and Drug Administration (FDA) became aware of nitrosamine impurities in certain samples of rifampin. [62] The FDA and manufacturers are investigating the origin of these impurities in rifampin, and the agency is developing testing methods for regulators and industry to detect the 1-methyl-4-nitrosopiperazine (MNP ...
The other traditional medicine that is also practiced in Vietnam is traditional Chinese medicine (Trung Y), also known as Northern Herbology (Thuốc Bắc). [ 1 ] [ 2 ] Thuốc Nam is one of two kinds of folk remedies known to villagers, the other being the traditional exercise dưỡng sinh .
Chè thập cẩm (chè lẫn) meaning ten-ingredient sweet soup or mixed sweet soup is a mixture of various kinds of ingredients such as black-eyed peas, azuki beans, lotus seeds, mung beans, coconut, syrup, ice cream, milk and trân châu. This is one of the most popular forms of chè served in Vietnam.
A small bottle of rượu thuốc Rượu thuốc in Phú Quốc island. A popular type of rượu thuốc is snake wine (rượu rắn) for its placebo ability to cure multiple diseases including far sightedness, hair loss, back pain, digestive problems, fertility problems and even leprosy. [2]
A plate of Cơm hến Ingredients for making Cơm hến at a food stall. Cơm hến (baby basket clams rice) is a Vietnamese rice dish originating in Huế. [1] It consists of cooked baby river mussels (basket clams), rice, peanuts, pork rinds, shrimp paste, chili paste, starfruit and bạc hà stems, and is normally served with the broth of cooked mussels at room temperature.
Hủ tiếu or Hủ tíu is a Vietnamese [3] [2] dish eaten in Vietnam as breakfast. It may be served either as a soup ( hủ tiếu nước ) or dry with no broth ( hủ tiếu khô ). Hủ tiếu became popular in the 1960s in Southern Vietnam , especially in Saigon . [ 4 ]
The taste is slightly sweet with a nutty flavor. It is a popular seasonal dessert across Vietnam, especially in Red River Delta cuisine. It is traditionally produced at the Cốm Vòng village in Hanoi. A traditional pastry, bánh cốm (green rice cake), is made using cốm with mung bean filling.
Brought to Vietnam by the Hoa (Vietnamese of Chinese descent), the presentation of the dish is unique to Hội An where it is prepared by a single Chinese-Hoianese family. [ 3 ] The name "White Rose" dates back to the 1990s when it was first coined by a French tourist to describe the appearance.