Quan Nha Haha Episode 3: The cast experiences stunning scenery at Pha Tam Giang

Alongside this, the whole family gathered to make che bot loc heo quay, creating warm, festive bonding moments reminiscent of Tet.

The whole family gathered together, bringing a warm and cozy family atmosphere

After the third service day, the Quan Nha Haha crew took time to unwind at Pha Tam Giang, catching clams against the sunset. However, their "healing" getaway ran into a small mishap when Quoc Thien stepped on a splinter. While the members were out having fun, Co Be stayed home preparing a dinner of com hen and che hat sen. Over that very meal, Co Be's heartfelt stories about her hardships moved Tu Tam to tears, reminding him of his mother.

Heading into day four, the group quickly got to work on a fresh menu featuring stuffed squid, clam sour soup, melaleuca mushrooms stir-fried with pork and shrimp, shredded chicken salad with Vietnamese coriander, and fig iced tea. Anh Ca Thuan continued as head chef, while the cast divided up prep duties under Co Be's guidance.

The eatery's atmosphere grew lively as Quoc Thien and Ba Nam spontaneously sang for diners. By afternoon, everyone joined hands to make che bot loc heo quay—a signature Hue dessert. Minh Hang guided Jun Pham through kneading dough, while the trio Duy Khanh, Quoc Thien, and Bui Cong Nam sang non-stop, turning the kitchen into a cheerful gathering spot. Wrapping up day four, the cast sat down for dinner and listened to Chu Phuoc recount the 135-plus-year history of the ancestral home in Nham Bieu village.

Quoc Thien Encounters a Mishap While Clam Catching at Pha Tam Giang

Wrapping up day three, the family gathered around the lunch table in the historic home of Nham Bieu village. In an affectionate atmosphere where the cast was treated like genuine kin, Co Be and Chu Phuoc unexpectedly invited them to stay an extra day after their run ends so she could cook more Hue specialties for everyone.

That same afternoon, the cast stepped out of the kitchen and headed to Pha Tam Giang—where the Huong, Bo, and O Lau rivers merge before reaching the sea. Amid the golden sunset, the group went clam-hunting for the first time amidst laughter. Their "healing" trip turned into an unforgettable memory when Quoc Thien got a splinter lodged in his foot after catching clams.

While the group explored the lagoon, Co Be prepared a dinner featuring two Hue staples: com hen and che hat sen. The bowl of com hen was finished with Hue fermented shrimp paste, sweet-and-sour fish sauce, and served with a steaming bowl of clam broth, delivering a rustic, comforting hometown flavor.

Co Be’s Story Moves Tu Tam to Remember His Mother

Dinner marked the first time Co Be gently opened up about the hardships of her youth. As the eldest daughter, she shouldered household responsibilities early on. After marrying, she cared for her parents-in-law and stepped up as the eldest daughter-in-law to maintain the ancestral lineage house alongside Chu Phuoc.

Her candid reflections deeply touched Tu Tam, reminding him of his own mother. Through her words, viewers gained a deeper appreciation for the enduring spirit of Hue women and Vietnamese women as a whole: resourceful, hardworking, and devoted to family.

During that meal, Anh Ca Thuan also proposed the next day’s menu, volunteering to cook stuffed squid and clam sour soup himself.

The menu for the new day features two enticing dishes that Ca Thuan wants to prepare himself

Day 4 at Quan Nha Haha: The Crew Hits Their Stride with a New Daily Menu

Entering the fourth service day, the teamwork at Quan Nha Haha became smoother than ever. Early in the morning, Ut Khanh and Xuan An (the owners' son) went out to buy breakfast for the crew, while the kitchen bustled with preparations for stuffed squid, clam sour soup, stir-fried melaleuca mushrooms with shrimp and pork, shredded chicken salad with Vietnamese coriander, and fig tea.

A bustling kitchen begins the new day

Anh Ca Thuan took charge as head chef for the stuffed squid. After cleaning the squid, Hai Thien and Xuan An stuffed them with seasoned minced pork, wood-ear mushrooms, and cellophane noodles. The squid was then steamed, deep-fried to a golden crisp, and glazed in a rich black-pepper fish sauce reduction.

In another corner, Quoc Thien shredded boiled chicken under Co Be's instruction for the chicken salad. Onions, salt, pepper, garlic oil, lime juice, and chicken broth were mixed in, with fresh Vietnamese coriander added at the end to complete the signature dish.

Ca Thuan takes charge of the cooking

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

Meanwhile, Tu Tam and Ba Nam handled the stir-fried melaleuca mushrooms with pork and shrimp. Once the mushrooms were blanched and tossed with the meats, Co Be shared a secret tip: adding culantro or wild betel leaves is essential to bring out the dish's full flavor.

Ba Nam Chases Down a Soup Bowl, Quoc Thien Sings Across the Dining Room

During lunch service, an unusual mix-up sparked laughter. An unfinished bowl of sour soup was accidentally served to a table, forcing Ba Nam to hurry over, retrieve it, and bring the guest a fresh bowl.

Meanwhile, the fig tea brewed by Tu Tam became an instant best-seller, with continuous reorders from guests and cast members alike.

Lunch grew livelier as 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 turned the meal into a top-tier dining experience, set against the warm, down-to-earth backdrop of the Hue countryside.

An impromptu performance featuring vocals by Quoc Thien, accompanied by Nam on the instrument

A Tet-Like Reunion for the Cast After an Afternoon Downpour

Following days of scorching heat, Nham Bieu village welcomed a refreshing afternoon rain. The kitchen stove fired up once more to make che bot loc heo quay—a unique Hue specialty.

Roast pork was diced, simmered with sugar, and wrapped inside chewy tapioca dough. Drawing on her baking background, Minh Hang coached Ca Thuan on kneading dough, while the vocal trio Duy Khanh, Quoc Thien, and Bui Cong Nam kept the post-rain kitchen filled with song.

When it came to shaping the dumplings, the cast playfully abandoned the rules, molding all sorts of whimsical shapes ranging from blocky squares to indescribable forms. Sitting together shaping dumplings evoked the warmth of a traditional Tet family gathering.

The whole family heads into the kitchen together, preparing for a dinner that is incredibly intimate and warm

While everyone bantered around the table, Quoc Thien was playfully teased for being "isolated," left peeling figs alone by the counter, sparking more laughter across the kitchen.

The 135-Year-Old House and Plans for a Day Off

To wrap up day four, the family gathered around dinner featuring balut braised with calabash gourd, beef cheek with fermented shrimp paste, and roast pork tapioca sweet soup. Quoc Thien announced he would be absent the following day for personal schedules, but the cast's deadpan, mock-indifferent reaction became another round of signature banter. Xuan An also shared that he would take the group on an excursion during their upcoming day off when the restaurant is closed.

The whole family sits down together for dinner, strengthening their bonds through heartfelt stories and shared reflections

Dinner concluded with Chu Phuoc sharing stories about the 135-plus-year history of the ancient house - a place preserving architectural heritage and generational memories. Through his storytelling, the house stood out as a character in its own right, bearing witness to the growing bond between the local hosts and their guests from afar.

Quan Nha Haha airs Saturdays at 20:00 on VTV3, 20:30 on the Yeah1 Show YouTube channel, and the MangoPlus app.

Sources: 1Production