It is also likely that the khao poon noodles were introduced to Laos by Chinese merchants because Luang Prabang and Vientiane was part of an ancient trade route with China.

[7] Several centuries later Lan Xang would signed a contract with the Dutch East Indian Company[8] and trade directly with the world through the ports of Cambodia.

[13] During the 1950s, André-Yvette Gouineau,[14] the famous French resistance fighter and France's national hero, was a professor at lychee de Vientiane, Laos.

The two recipes consisted of using already cooked pork and fish combined and mashed in a pestle and mortar with spices and herbs before adding the mixture to freshly squeezed coconut milk, padaek, and broth.

The final plating of khao poon was meticulously described in the recipe as "filling the bottom of the soup bowl with vermicelli, add several pitches of the various raw vegetables according to their taste and preferences and bathe the whole with a generous helping of the creamy sauce".