Starting with the first-generation owner who produced Vietnamese rice paper to sell to the Vietnamese Thai community, the business was passed down to the second generation, who continued to sell rice paper while also engaging in exporting goods from Thailand to Laos. Thus, the Vietnamese rice paper business evolved into this Indochinese restaurant. After nearly 60 years, it is now under the care of the third-generation heir, Khun Kyanwit Srisakulwan. The Vietnamese rice paper served at this Indochinese restaurant can almost be considered as unique to Ubon Ratchathani, as the types served include fresh spring rolls (Poh Piah Sod), fried spring rolls (Poh Piah Thod), and soft pork sausage (Nam Nuong). The rice paper here is especially thin yet chewy and soft, complemented by a slight tanginess from the fermentation process, which is the traditional method of making Vietnamese rice paper.