refer to soups derived from western influences, such as sop buntut. Nepalese Kwāti is a mixed soup of nine types of sprouted beans—black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea and rice bean. It is eaten as the special dish on the full moon day of August. Vietnamese Vietnamese cuisine features two basic categories of soup: noodle soups and broths (Vietnamese: canh). Noodle soups are enjoyed for both breakfast and dinner. Popular noodle soups include phở, rice vermicelli (bún bò Huế, bún mọc, bún ốc, Bún riêu cua, bún suông, etc.), mì (mì Quảng in Quảng Nam Province), bánh canh, bánh đa cua (in Hai Phong province), nui, and hủ tiếu. Broths are thin and generally made from vegetables and spices. They are typically eaten over steamed rice in ordinary lunches and dinners. Common broths include canh chua rau đay and canh chua cá lóc. Hot pot () is a popular traditional soup in Vietnam. Mushroom hot pot was popularized by the Ashima Restaurant chain in Vietnam. A thick, sweet, porridge-like soup called chè is eaten as a snack. Medicinal The most commonly used herbs, which are believed to be mildly invigorating, restorative, or immune-stimulating in nature, include wild yam (Dioscorea polystachya), Astragalus membranaceus, Codonopsis pilosula, Angelica sinensis, wolfberry, and jujube. Ginseng and lingzhi are used less frequently, due to their comparatively higher price. Many specific recipes for tonic soups using other herbs exist. Some of the best-known are: Sijunzi tang (T: 四君子湯, literally "four nobles soup"); contains Panax ginseng (人參) Atractylodes macrocephala (白朮), Fu Ling (茯苓), and Glycyrrhiza uralensis (甘草) Siwu tang (T: 四物湯, S: 四物汤; literally "four substances soup"); contains Angelica sinensis (T: 當歸, S:当归), Paeonia lactiflora (T: 芍藥, S: 芍药), Ligusticum wallichii (川芎), and Rehmannia glutinosa (T: 地黃, S: 地黄) Sishen tang (T: 四神湯, S: 四神汤; literally "four-divinity soup"): Usually cooked with slivered pork stomach and known as "Sishen zhudu tang" (T: 四神豬肚湯, S: 四神猪肚汤; literally "four-divinity pig stomach soup"); contains Dioscorea polystachya (淮山/山藥), Lotus seed (Nelumbo nucifera)(蓮子), Fu Ling (茯苓), and Euryale ferox seeds (芡實) Liuwei tang (T: 六味湯, S: 六味汤; literally "six-taste soup"): A sweet soup used for clearing "heat". Ingredients may include: Guangdong Qingbuliang (廣東清補凉): A Cantonese restorative which contains Dioscorea polystachya (淮山/山藥), Lilium lancifolium bulb (百合) Polygonatum odoratum (玉竹), Lotus seed (Nelumbo nucifera)(蓮子), Euryale ferox seeds (芡實), and either one of Dimocarpus longan fruit (龍眼) or Ziziphus zizyphus(紅棗)