'Quan Nha Haha' Episode 3: Exploring Hue cuisine, experiencing Pha Tam Giang

The meal was also an occasion for Co Be to open up for the first time about the hardships of her youth. As the eldest daughter in her family, she shouldered household responsibilities from an early age. After getting married, she continued caring for her parents-in-law, stepping into the role of the eldest daughter-in-law to preserve the ancestral lineage house alongside Chu Phuoc.

The cast joined hands to prepare dishes rich in distinctive local flavors, helping showcase the diverse abundance of Hue cuisine.

Her heartfelt confidences deeply moved Tu Tam, reminding him of his mother. Through Co Be's story, viewers gained a deeper appreciation for the beauty of Hue women in particular and Vietnamese women in general: resourceful, hardworking, and quietly devoted to their families.

During that same meal, Anh Ca Thuan eagerly proposed the menu for the next service day, offering to take charge of the kitchen for two dishes: stuffed squid and clam sour soup.

Discovering the secrets behind Hue's delicacies

Heading into the fourth service day, the teamwork at Quan Nha Haha became even more synchronized. From early morning, Ut Khanh and Xuan An (the host family's son) went out to pick up breakfast for everyone, while the kitchen quickly bustled with preparations for the daily menu: stuffed squid, clam sour soup, stir-fried melaleuca mushrooms with shrimp and pork, shredded chicken salad with Vietnamese coriander, and fig iced tea.

Rustic dishes served as a bridge for the cast to explore the culinary culture and way of life of the people of Hue

Anh Ca Thuan took on the role of head chef for the stuffed squid. After cleaning the squid, Hai Thien and Xuan An stuffed the bodies with a well-seasoned mixture of minced pork, wood-ear mushrooms, and glass noodles. The squid was steamed until cooked, fried to a golden crisp, and coated in a savory black-pepper fish sauce glaze.

In another corner of the kitchen, Quoc Thien learned from Co Be how to shred chicken for the Vietnamese coriander chicken salad. The shredded meat was tossed with onions, salt, pepper, garlic oil, lime juice, and chicken broth, before finishing with fresh Vietnamese coriander to complete the rustic dish.

For the clam sour soup, Anh Ca Thuan learned how to prep the clams from Co Be, while Ut Khanh, Hai Thien, and Chu Phuoc patiently shelled each boiled clam. The clam meat was lightly sautéed, then simmered with the cooking broth, tomatoes, pineapple, starfruit, and tamarind juice, creating its signature gentle tartness.

Meanwhile, Tu Tam and Ba Nam were in charge of stir-fried melaleuca mushrooms with shrimp and pork. After boiling the mushrooms and tossing them with the shrimp and pork, Co Be shared a secret tip to elevate the dish: culantro or wild betel leaves are essential to bring out its full flavor.

The Quan Nha Haha members gathered around the dinner table, enjoying rustic dishes and sharing stories from their day

The lunchtime atmosphere grew even livelier when Quoc Thien serenaded diners with Tuyet Roi Mua He, followed by Ba Nam singing Tet Nay Con Se Ve. These spontaneous performances inside the humble eatery offered a delightful dining experience, blending rustic cuisine with song and laughter in the intimate embrace of the Hue countryside.

Wrapping up the fourth service day, the whole family gathered around a cozy dinner featuring balut braised with calabash gourd, beef cheek with fermented shrimp paste, and che heo quay. Over dinner, Chu Phuoc shared stories about the 135-plus-year history of the ancestral house, a home holding generational memories and distinctive architectural heritage. Through his storytelling, the house served not merely as a family living space, but stood as a witness to the deepening bond between the local hosts and their guests from afar.

Through culinary journeys, everyday routines, and human stories, Quan Nha Haha continues to introduce viewers to the beauty of Hue culture through an intimate, humorous, and deeply emotional lens. The show helps share authentic countryside experiences, from scenic natural landscapes and regional flavors to the heartfelt warmth of people in the ancient capital.

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