从第一代企业家开始，他们制作越南春卷皮，并向越南裔泰国人销售。随后，这项业务传递给第二代，开始一边销售春卷皮，一边出口商品从泰国到老挝。因此，越南春卷皮的业务逐渐扩展为这家印度支那餐厅。在近60年的时间里，经历了第三代传承者——现任主管者，您可以看到勤奋且有才华的温·希萨古兰的辛勤付出。

印度支那餐厅的春卷皮几乎可以说是乌汶府独一无二的，因为这里提供的新鲜春卷（生春卷）、炸春卷（炸春卷）和越南米纸卷（南蠻卷）。这里的春卷皮特别薄，但却韧性十足，口感柔软，伴随着发酵过程中产生的微酸味，展现了传统制作越南春卷皮的工艺。

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.

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