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Com tam
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Com tam, 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. Com tam. Com tam (cơm tấm), a Saigon dish from Vietnam. Here is the whole thing, one move at a time.
On screen. Com tam
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Com tam, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Com tam. Com tam (cơm tấm), a Saigon dish from Vietnam.
On screen. Com tam
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 dry jasmine rice, pork tenderloin, egg, fish sauce, granulated sugar. Measure before the pan is hot.
On screen. Mise en place
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 Grill pan or grill, Tongs, Scale.
On screen. Grill pan or grill · Tongs · Scale
Scene 5 · step · 7s
Step 1
Shot. Com tam: weighed ingredients beside the heating pan. 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 Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Com tam. Heat to a hot grate, about 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh dry jasmine rice, pork tenderloin, egg, fish sauce, granulated sugar, garlic, scallion, cucumber, carrot, kosher salt, neutral oil. Com tam is cooked in Saigon as its own plate, not as a copy of a restaurant menu. Break the rice grains by rinsing and cooking them a little drier than usual, grill a pork chop in fish sauce, and set a fried egg on the plate. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Com tam: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Com tam is cooked in vietnam. Grilled food keeps cooking after it leaves the grate. Pull it just before your cue.
On screen. Com tam is cooked in vietnam. Grilled food…
Scene 7 · step · 7s
Step 3
Shot. Com tam: aromatics and the main ingredient in the pan. 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 Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Com tam, until the edges take a little color. Pat the surface dry before it hits the pan, or it will steam instead of brown.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Com tam: simmering or roasting until the cue. 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 Grill 15 min in real time.
Voiceover. Add the remaining weighed foods and cook Com tam at a hot grate, about 450°F / 232°C. Start checking at 15 minutes. Com tam is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was a hot grate, about 450°F / 232°C.
On screen. Add the remaining weighed foods and… · Grill 15 min
- 🇻🇳 VietnamSoutheast Asiasig-vietnam-com-tam-sig-vietnam-com-tam-9
Step 5
step · vietnam
Scene 9 · step · 6s
Step 5
Shot. Com tam: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Com tam, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Com tam, not the edge. If…
- 🇻🇳 VietnamSoutheast Asiasig-vietnam-com-tam-sig-vietnam-com-tam-10
Step 6
step · vietnam
Scene 10 · step · 7s
Step 6
Shot. Com tam: rested and ready to plate. 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 Rest 5 min in real time.
Voiceover. Rest Com tam for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in vietnam, with the sauce or garnish that belongs to it. Film Com tam in this shot order and no other: wide on the cold pan before the heat; a knife sliding into the potato or vegetable; batter or dough smoothed to the corners; a spoon making a path through the sauce. Slate words for the editor: nacre, birch, marble, yarrow, kettle, yeast, opaque, crisp, patina, cedar.
On screen. Rest Com tam for 5 minutes, then… · Rest 5 min
Scene 11 · 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. Com tam is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was a hot grate, about 450°F / 232°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Com tam looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Com tam turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Com tam, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · 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 424 calories, with 27.2 grams of protein. Pai marks it Moderate.
On screen. 424 kcal · 27.2 g protein · Moderate
Scene 15 · 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. Com tam
Scene 16 · 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 Com tam 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.