Search results
Results from the WOW.Com Content Network
Hematemesis is the vomiting of blood. It can be confused with hemoptysis (coughing up blood) or epistaxis (nosebleed), which are more common. The source is generally the upper gastrointestinal tract , typically above the suspensory muscle of duodenum .
An upper source is characterised by hematemesis (vomiting up blood) and melena (tarry stool containing altered blood). About half of cases are due to peptic ulcer disease (gastric or duodenal ulcers). [3] Esophageal inflammation and erosive disease are the next most common causes. [3]
During the Vietnam War, soldiers and deserters from the United States Army maintained a thriving black market at Chợ Lớn, trading in various American and especially U.S. Army-issue items. This was the area, near the Quan Âm Pagoda where photojournalist Eddie Adams took his famous execution photograph. [ 8 ]
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 ]
Sino-Vietnamese vocabulary (Vietnamese: từ Hán Việt, Chữ Hán: 詞漢越, literally 'Chinese-Vietnamese words') is a layer of about 3,000 monosyllabic morphemes of the Vietnamese language borrowed from Literary Chinese with consistent pronunciations based on Middle Chinese. Compounds using these morphemes are used extensively in cultural ...
Liang published Phan's 1905 work Việt Nam vong quốc sử (History of the Loss of Vietnam) and intended to distribute it in China and abroad, but also to smuggle it into Vietnam. Phan wanted to rally people to support the cause for Vietnamese independence; the work is regarded as one of the most important books in the history of Vietnam's ...
Tiết canh is a Vietnamese dish of raw blood pudding served with cooked meat in Northern Vietnam. Pork and duck are the most common animal used to create this raw blood pudding. The most popular is tiết canh vịt , made from freshly killed duck blood, pork and chicken .
Since Vietnam's urbanization in the first half of the 20th century, Com Tam became popular across Southern provinces, including Saigon. [5] [4] [6] When Saigon was bustling with many people from many countries around the world, food sellers adapted Com Tam to be more suitable for foreign customers like the French, American, Chinese, and Indian.