Help
PAI

Make video

Hanoi Eggplant and Pork Braise

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

Back to the recipe

  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Hanoi Eggplant and Pork Braise, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Hanoi Eggplant and Pork Braise. Hanoi Eggplant and Pork Braise. Eggplant is salted, rinsed, and braised until it slumps. Frying it first is the restaurant step this pot skips. Here is the whole thing, one move at a time.

    On screen. Hanoi Eggplant and Pork Braise

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Hanoi Eggplant and Pork Braise, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Hanoi Eggplant and Pork Braise. Hanoi Eggplant and Pork Braise. Eggplant is salted, rinsed, and braised until it slumps. Frying it first is the restaurant step this pot skips.

    On screen. Hanoi Eggplant and Pork Braise

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out pork tenderloin, eggplant, tomato, garlic, shallot. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Heavy pot with a lid, Scale, Tongs.

    On screen. Heavy pot with a lid · Scale · Tongs

  5. Scene 5 · step · 6s

    Step 1

    Shot. Hanoi Eggplant and Pork Braise: mise en place in small cups. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cut the pork tenderloin and eggplant and tomato into even pieces. Measure the fish sauce, lime, and aromatics into cups so you are not hunting once the pot is hot.

    On screen. Cut the pork tenderloin and eggplant and tomato…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Hanoi Eggplant and Pork Braise: aromatics softening in a small slick of oil. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Warm the neutral oil in a lidded braiser over medium heat. Cook the garlic, ginger or galangal, and any chili paste until they smell sweet, about 1 minute. This is a short bloom, not a fry.

    On screen. Warm the neutral oil in a lidded braiser over…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Hanoi Eggplant and Pork Braise: pot at a steady simmer. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 28 min in real time.

    Voiceover. Add the pork tenderloin and the broth. Bring it up, then drop to a steady simmer until the thickest piece is opaque and the juices run clear, about 28 minutes.

    On screen. Add the pork tenderloin and the… · Simmer 28 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Hanoi Eggplant and Pork Braise: vegetables simmering in the pot. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Stir in eggplant and tomato. Simmer only until they are tender, with some color left and not stewed to gray. If you are using noodles or rice, add them now so they drink a little of the broth.

    On screen. Stir in eggplant and tomato. Simmer only until…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Hanoi Eggplant and Pork Braise: herbs scattered over the finished pot. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Turn off the heat. Add cilantro and lime. The neutral oil stays at the teaspoon you started with. Eggplant is salted, rinsed, and braised until it slumps. Frying it first is the restaurant step this pot skips.

    On screen. Turn off the heat. Add cilantro and lime. The…

  10. Scene 10 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Hanoi Eggplant and Pork Braise is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.

    On screen. Doneness

  11. Scene 11 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Hanoi Eggplant and Pork Braise looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Hanoi Eggplant and Pork Braise spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.

    On screen. Common fixes

  12. Scene 12 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Hanoi Eggplant and Pork Braise, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.

    On screen. Storage

  13. Scene 13 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 237 calories, with 30.3 grams of protein. Pai marks it Healthy.

    On screen. 237 kcal · 30.3 g protein · Healthy

  14. Scene 14 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. Hanoi Eggplant and Pork Braise

  15. Scene 15 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Hanoi Eggplant and Pork Braise from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.