Media
Vietnam's media sector is regulated by the government under the 2004 Law on Publication.[473] It is generally perceived that the country's media sector is controlled by the government and follows the official communist party line, though some newspapers are relatively outspoken.[474][475] The Voice of Vietnam (VOV) is the official state-run national radio broadcasting service, broadcasting internationally via shortwave using rented transmitters in other countries and providing broadcasts from its website, while Vietnam Television (VTV) is the national television broadcasting company. Since 1997, Vietnam has regulated public internet access extensively using both legal and technical means. The resulting lockdown is widely referred to as the "Bamboo Firewall".[476] The collaborative project OpenNet Initiative classifies Vietnam's level of online political censorship to be "pervasive",[477] while Reporters Without Borders (RWB) considers Vietnam to be one of 15 global "internet enemies".[478] Though the government of Vietnam maintains that such censorship is necessary to safeguard the country against obscene or sexually explicit content, many political and religious websites that are deemed to be undermining state authority are also blocked.[479]
Cuisine
Traditionally, Vietnamese cuisine is based around five fundamental taste "elements" (Vietnamese: ngũ vị): spicy (metal), sour (wood), salty (water), bitter (fire) and sweet (earth).[480] Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chilli, lime and basil leaves.[481] Traditional Vietnamese cooking is known for its fresh ingredients, minimal use of oil and reliance on herbs and vegetables; it is considered one of the healthiest cuisines worldwide.[482] The use of meats such as pork, beef and chicken was relatively limited in the past. Instead freshwater fish, crustaceans (particularly crabs), and molluscs became widely used. Fish sauce, soy sauce, prawn sauce and limes are among the main flavouring ingredients. Vietnam has a strong street food culture, with 40 popular dishes commonly found throughout the country.[483] Many notable Vietnamese dishes such as gỏi cuốn (salad roll), bánh cuốn (rice noodle roll), bún riêu (rice vermicelli soup) and phở noodles originated in the north and were introduced to central and southern Vietnam by northern migrants.[484][485] Local foods in the north are often less spicy than southern dishes, as the colder northern climate limits the production and availability of spices.[486] Black pepper is frequently used in place of chillis to produce spicy flavours. Vietnamese drinks in the south also are usually served cold with ice cubes, especially during the annual hot seasons; in contrast, in the north hot drinks are more preferable in a colder climate. Some examples of basic Vietnamese drinks include cà phê đá (Vietnamese iced coffee), cà phê trứng (egg coffee), chanh muối (salted pickled lime juice), cơm rượu (glutinous rice wine), nước mía (sugarcane juice) and trà sen (Vietnamese lotus tea).[487]