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Hoi An Chicken and Cabbage Salad

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.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Hoi An Chicken and Cabbage Salad, 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. Hoi An Chicken and Cabbage Salad. Hoi An Chicken and Cabbage Salad. Poach, shred, and toss with cabbage and herbs. The salad should taste lime-bright, not sweet. Here is the whole thing, one move at a time.

    On screen. Hoi An Chicken and Cabbage Salad

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Hoi An Chicken and Cabbage Salad, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Hoi An Chicken and Cabbage Salad. Hoi An Chicken and Cabbage Salad. Poach, shred, and toss with cabbage and herbs. The salad should taste lime-bright, not sweet.

    On screen. Hoi An Chicken and Cabbage Salad

  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 chicken breast, green cabbage, mint, cilantro, carrot. 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 Wide saucepan, Scale, Slotted spoon.

    On screen. Wide saucepan · Scale · Slotted spoon

  5. Scene 5 · step · 6s

    Step 1

    Shot. Hoi An Chicken and Cabbage Salad: even pieces ready to poach. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cut the chicken breast into even pieces and the green cabbage and carrot into bite-size cuts. Have the herbs washed and the sauce measured before the pot simmers.

    On screen. Cut the chicken breast into even pieces and the…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Hoi An Chicken and Cabbage Salad: broth shivering with aromatics. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Warm the broth in a wide saucepan with garlic, ginger or galangal, and the fish sauce. Keep it at a bare shiver, never a rolling boil.

    On screen. Warm the broth in a wide saucepan with garlic,…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Hoi An Chicken and Cabbage Salad: protein poaching below a boil. 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 Poach 10 min in real time.

    Voiceover. Slide in the chicken breast. Poach until the thickest piece is opaque and the juices run clear, about 10 minutes. A hard boil makes lean meat tough.

    On screen. Slide in the chicken breast. Poach… · Poach 10 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Hoi An Chicken and Cabbage Salad: vegetables added to the poaching liquid. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Add green cabbage and carrot in time for them to soften. Stop once they are tender, with some color left and not stewed to gray.

    On screen. Add green cabbage and carrot in time for them…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Hoi An Chicken and Cabbage Salad: finished poached bowl. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Taste the broth and brighten it with lime. Scatter mint and cilantro and a few drops of neutral oil. Poach, shred, and toss with cabbage and herbs. The salad should taste lime-bright, not sweet.

    On screen. Taste the broth and brighten it with lime.…

  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. Hoi An Chicken and Cabbage Salad 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. Hoi An Chicken and Cabbage Salad 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. Hoi An Chicken and Cabbage Salad 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 Hoi An Chicken and Cabbage Salad, 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 265 calories, with 30.7 grams of protein. Pai marks it Healthy.

    On screen. 265 kcal · 30.7 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. Hoi An Chicken and Cabbage Salad

  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 Hoi An Chicken and Cabbage Salad 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.