'Quan Nha Haha' brings the flavors of Hue to life on screen

A lineup of Hue delicacies served to diners at a small eatery in Nham Bieu village

With only two episodes aired, Quan Nha Haha has already begun to captivate audiences with its gentle storytelling, guiding viewers through local life through the artists' genuine experiences.

On YouTube, Episode 1 pulled in over 3.6 million views in just one week despite running over four hours. Many viewers expressed their appreciation for how the show portrays local daily life in such a gentle, relatable manner.

Comments such as: "A great, meaningful show for anyone looking for something gentle and relaxing; it's the perfect watch over dinner"; and "I think shows like this should be made and widely promoted so I can travel online and learn more about fascinating local cultures"... highlight that the show's appeal lies not just in entertainment, but also in its ability to bring regional culture closer to the audience.

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

That widespread appeal reached beyond the screen, inspiring many to seek out Hue eateries, order local specialties, and plan trips to the Ancient Capital. Across social media, viewers eagerly searched for recipes of dishes featured on the show, from specialty fermented sauces to banh canh Nam Pho.

Episode 2 of Quan Nha Haha continued to treat diners and audiences to rustic experiences full of laughter, yet rich in touching, reflective moments at the ancient village of Nham Bieu (Hue).

The show Quan Nha Haha takes audiences on an exploration of Hue's culinary culture through intimate, authentic experiences.

Rustic dishes rich in Hue flavors featured on the show

The day two menu was steeped in local flavor, featuring sour bamboo shoot clam soup, sautéed baby clams with rice crackers, Luu Bao rice paper spring rolls, braised rabbitfish, quick-salted figs, and seasoned oriental melon salad. Each dish offered another slice of Hue culinary culture, taking familiar ingredients and turning them into distinctive tastes tied closely to the daily eating habits and life of the local people...

The artists experience the rustic pace of life in the ancient village of Nham Bieu, Hue.

Singer-songwriter Bui Cong Nam was visibly moved by familiar sights that brought back memories of his mother's rice cake craft

Following the meal, the artists visited Chu Hung's home to collect rice paper and seized the opportunity to learn about the traditional Luu Bao rice paper trade. Watching the hostess skillfully steam the batter on the cloth, Bui Cong Nam shared emotionally: "Watching this reminds me of how my mother used to do it back then." He added: "Back in the day, my family did the exact same thing; Quang noodles were also steamed and flattened just like this."

When Bui Cong Nam asked, "What if your children go to school later on and no one carries on the craft, what happens then?", Chu Hung confided: "I fear it will fade away, so I keep doing it to preserve it for our children and grandchildren to know." That lingering concern left a deep impression on the cast. Even so, scenes capturing the younger generation in the family taking up the steaming and spreading of rice paper brought a ray of hope for the preservation of this heritage craft.

This served as a notable emotional touchpoint for the show. Without elaborate commentary, the craft of making rice paper emerged simply through the artisan's practiced hands, the memories of a child far from home, and the devotion to preserving a family livelihood. Through this, a humble daily trade became a cultural story capable of touching viewers' hearts.

Through rustic dishes and everyday stories, Quan Nha Haha contributes to spreading the beauty of Hue's culture, cuisine, and people

The artists prepared meals together, gradually settling into the daily routine and workflow of the restaurant

The day three lunch continued showcasing rich, savory dishes: braised duck with bamboo shoots, pork and shrimp simmered in fermented shrimp paste, green skin pomelo salad, sweet sponge gourd soup, and pickled melon in fermented sauce. As the members grew accustomed to their duties, dining service ran more smoothly, wrapping up another working day filled with laughter.

Through each meal, Quan Nha Haha brings audiences closer to Hue cuisine through vivid, hands-on experiences rather than mere food introductions. It is the authentic flavor of local ingredients, the nostalgic memory of a mother tending the rice cake stove, the artisan's quiet worry over fading heritage crafts, and the heartfelt warmth in the locals' everyday life.

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