Cho Lon Market: both familiar and unfamiliar.

Writing about Cholon, journalist Pham Cong Luan said it wasn't as easy as writing about Saigon or Gia Dinh. He spent seven years completing "There Was a Time in Cholon" - a book filled with memories of generations of Chinese people connected to this land.

The book "There Was a Time in Cholon" - Photo: Ho Lam

Each page vividly portrays the bustling atmosphere of Cholon, its intricate network of alleys, street vendors, eateries emitting fragrant aromas, and the entire community that has shaped the cultural soul of the area.

Cholon, an attractive urban area.

For Pham Cong Luan, Cho Lon has always been an attractive urban area, both familiar and unfamiliar at the same time:

"The signs have both Vietnamese and Chinese characters. The streets aren't too crowded, and there aren't as many pedestrians as in downtown Saigon."

Walking around Nguyen Trai and Tran Hung Dao streets, you'll come across a meeting hall, temple, or shrine every so often.

Some streets still have many tall, shady trees. The restaurants are crowded, and there's a lot of noise..."

The heartfelt and intimate conversations among the residents of Cholon show that Vietnamese and Chinese people share many similarities, living together in this city, and have shared so much about their homeland and community spirit.

In the book, the author clearly points out the cultural differences among various Chinese groups such as the Cantonese, Teochew, Fujianese, Hainanese, and Hakka, thereby helping readers gain a more comprehensive understanding of Cholon culture.

A place where Vietnamese and Chinese cultures intersect.

Furthermore, Pham Cong Luan was also fortunate enough to uncover clues about the once prominent figures in Cholon, such as community activists who spent considerable sums of money building hospitals, schools, and parks; scholars who wrote books popularizing Vietnamese culture for the Chinese community; and artists, artisans, chefs, and martial arts masters who persistently preserved traditional Chinese identity.

Pham Cong Luan skillfully points out the similarities and differences in the cultures of the Vietnamese and Chinese communities, emphasizing mutual respect and learning.

Journalist Pham Cong Luan signs autographs for readers - Photo: FBNV

In the chapter "Floating Words," he argues that saying "fat guy" is still better than calling him "chubby" or "fat," and that "shiny" sounds more appealing.

According to Pham Cong Luan, words for dishes like "pha lau," "ha cao," "hoanh than," and "xi quach" cannot be replaced by any other Vietnamese words because they have been incorporated into the Vietnamese language, particularly in the spoken language of Southern Vietnamese people. When these words are mentioned, no one thinks they are speaking Chinese.

The cuisine of Cho Lon is steeped in memories.

The cuisine of Cho Lon is an indispensable part of the cultural landscape of this region. Pham Cong Luan's book also dedicates many articles to introducing the distinctive and unique dishes of Cho Lon.

From humble street food like fried dough, chive cakes, and sweet soups... to elaborate and refined dishes in upscale restaurants like Ai Hue De Nhat Tuu Lau and Bach Hi, the author describes everything in detail, making it engaging and interesting.

"Many people think the Chinese only use soy sauce, but in reality, they still use fish sauce. However, their fish sauce is not diluted with lime and has only a subtle aroma. The chive pancake is served with fish sauce, not soy sauce," - Pham Cong Luan wrote about the fish sauce of the Chinese.

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Source: https://tuoitre.vn/cho-lon-gan-gui-va-xa-la-20250519092624652.htm