"Quan Nha Haha" episode 2: A series of delectable Hue delicacies continues to treat diners at a cozy eatery in Nham Bieu Village

Watch episode 2 of "Quan Nha Haha" here:

Episode 1 of "Quan Nha Haha" had not aired for long, yet the show's magnetism swiftly broke past the screen. Audiences nationwide rushed to search for the phrase "delicious Hue cuisine restaurant." Across social media, young people teamed up to plan visits to the ancient capital; some ordered specialty fermented seafood sauce, while others grew curious about the distinct taste of Nam Pho thick noodle soup.

Certain fans even took the time to jot down detailed recipes of the dishes featured in episode 1, driven by a wish to bring the culinary delicacies of Hue and Vietnamese gastronomy as a whole to a wider audience.

Episode 2 of "Quan Nha Haha" continues to treat diners and viewers to a collection of rustic moments, filled with laughter yet marked by quiet, heartwarming reflections in the ancient village of Nham Bieu (Hue).

The cast kicks off a new day prepping for store opening

Diving straight into the second day of service, guest stars Minh Hang and Quoc Thien quickly took their assignments from eldest brother Jun Pham. Minh Hang was tasked with cutting banana leaves to wrap around yogurt jars, a seemingly simple chore that required meticulous care because the leaves were thin and tore easily. Meanwhile, Rhymastic got creative by crafting a service review board, inviting diners to freely leave their feedback after finishing their meals.

The two guest stars dive into the journey of running the eatery

Opening doors to diners, the restaurant served a menu steeped in Hue flavors, including sour bamboo shoot and baby clam soup, stir-fried baby clams served with rice crackers, Luu Bao spring rolls, light-braised rabbitfish, quick-salted figs, and crushed muskmelon salad.

As for Quoc Thien, despite declaring that he joined the show with the mindset of a "manager," the male singer found himself repeatedly assigned to dishwashing, bussing tables, and running food. Venting lighthearted envy at watching everyone else chat merrily, Quoc Thien wittily struck back by nudging diners to... complain about the other staff members.

The second-day menu packed authentic Hue flair: sour bamboo shoot and baby clam soup, stir-fried baby clams with rice crackers, Luu Bao spring rolls, braised rabbitfish, quick-salted figs, crushed muskmelon salad, and a dessert of yogurt and pineapple. Duy Khanh continued his table-waiting duties, joined this time by Rhymastic as backup.

Bui Cong Nam reminisces about his mother in Luu Bao rice paper village

During afternoon dinner with Uncle Phuoc's family, the artists openly shared stories about their family backgrounds. Audiences were deeply moved by the shared bond between Jun Pham and Rhymastic, as both had lost their fathers and learned to be independent from an early age: "Thien's father and my father have both passed away, so the two of us learned to stand on our own feet."

Following the meal, the cast visited Uncle Hung's home to pick up rice paper sheets, taking the opportunity to learn about the traditional craft of Luu Bao rice paper making. Watching the homemaker pour and spread the batter, Bui Cong Nam grew emotional: "Seeing this reminds me so much of my mother doing the exact same thing back in the day." He added: "In the past, my family used to make it just like this; Quang-style noodles also start with steaming rice sheets this way."

Luu Bao rice paper leaves Bui Cong Nam moved by memories of the past

Facing Bui Cong Nam's question: "What if Uncle Hung's children pursue their studies later on and nobody carries on the craft, Uncle?", Uncle Hung opened his heart: "I worry it might fade away, so I keep making it to preserve it for our children and grandchildren to know." That concern left the artists with much food for thought. Even so, subsequent frames showing the younger generation in the household stepping up to steam and spread rice paper sheets offered a ray of hope for the continuation of this time-honored traditional craft village.

Head chef Jun Pham "loses his touch" over broth sweet as... "instant noodle sweet soup"

Dinner turned lively as head chef Jun Pham showed off his skills cooking beef hotpot with vinegar broth (bo nhung giam) while learning from Aunt Be how to mix seasoned anchovy dipping sauce (mam nem) with authentic Hue flavor. However, an unusual mishap occurred when the broth turned out sweet beyond all expectations. Despite Jun Pham's frantic efforts to fix the flavor balance with fermented rice paste (me) and vinegar, Quoc Thien still quipped that he felt like he was eating "instant noodle sweet soup." The "culprit" was later pinpointed as a potent combination of pineapple, the juice of four whole coconuts, and two chunks of rock sugar.

Everyone remains cheerful together after a long day of work despite small mishaps

The minor kitchen mishap did nothing to dampen the joyous spirit. As night fell, the five artists squeezed into a single bed, leaving Duy Khánh to settle for a spot on the floor in completely raw, unscripted footage.

Day three: The rustic rhythm and the cozy kitchen hit full stride

Kicking off the new day, the host couple treated the entire group to xoi thit hon (braised pork sticky rice)—a renowned breakfast specialty of Hue. This marked the very first time Jun Pham had ever tasted the dish, prompting enthusiastic praise from the artist.

The daily flow at "Quan Nha Haha" on the third day ran much more smoothly and proactively: Duy Khanh washed the rice, Jun Pham and Minh Hang manned the stove alongside Aunt Be, Quoc Thien shredded dried squid, Bui Cong Nam mixed kumquat coconut juice, Rhymastic minced garlic, and Ngoc Thanh Tam peeled sponge gourds. When Aunt Be stepped away for about ten minutes to pick lime leaves, Jun Pham playfully joked that she had slipped inside to "knock back a swig of beer," drawing hearty laughter from Uncle Phuoc.

The third lunch service continued to delight diners with an enticing spread: braised duck with bamboo shoots, pork and shrimp braised in fermented shrimp paste , green-skin pomelo salad, sweet sponge gourd soup, and pickled melon. Seamless teamwork among the members kept service running effortlessly, wrapping up a workday overflowing with laughter.

The day three menu features mouthwatering dishes

The variety show "Quan Nha Haha" airs weekly on Saturdays at 8:00 PM on channel VTV3, and at 8:30 PM on the Yeah1 Show YouTube channel and the MangoPlus app.

Source: 1Production