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Bánh mì thịt nướng
A 9:16 storyboard, 93 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Soft acoustic guitar, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Bánh mì thịt nướng, 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. Bánh mì thịt nướng. Grilled lemongrass pork, đồ chua, and herbs in a crackly loaf. Here is the whole thing, one move at a time.
On screen. Bánh mì thịt nướng
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bánh mì thịt nướng, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bánh mì thịt nướng. Grilled lemongrass pork, đồ chua, and herbs in a crackly loaf.
On screen. Bánh mì thịt nướng
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, lemongrass, garlic, 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 Scale, Bowl, Grill pan, Serrated knife, Tongs.
On screen. Scale · Bowl · Grill pan
Scene 5 · step · 7s
Step 1
Shot. Bánh mì thịt nướng: pork in a lemongrass marinade. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Marinate 20 min in real time.
Voiceover. Slice 400 g pork tenderloin 5 mm thick. Stir it with 15 g minced lemongrass, 6 g garlic, 16 g fish sauce, 8 g sugar, and 10 g oil. Cover and marinate 20 minutes in the fridge.
On screen. Slice 400 g pork tenderloin 5 mm… · Marinate 20 min
Scene 6 · step · 7s
Step 2
Shot. Bánh mì thịt nướng: carrot and daikon in vinegar. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Pickle 15 min in real time.
Voiceover. While the pork rests, toss 80 g carrot and 80 g daikon with 30 g rice vinegar and a pinch of the sugar if you have it left. This is a 15-minute pickle. Squeeze off extra liquid before it goes into the bread.
On screen. While the pork rests, toss 80 g… · Pickle 15 min
Scene 7 · step · 7s
Step 3
Shot. Bánh mì thịt nướng: charred pork on a grill pan. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Grill 4 min in real time.
Voiceover. Heat a grill pan until water skitters, about 230°C / 446°F. Grill the pork 2 minutes a side, until the edges char and the center is tan, about 63°C / 145°F. Rest 3 minutes. Slice into strips.
On screen. Heat a grill pan until water… · Grill 4 min
Scene 8 · step · 7s
Step 4
Shot. Bánh mì thịt nướng: a warm split loaf. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Warm bread 4 min in real time.
Voiceover. Heat the oven to 180°C / 356°F. Warm the baguette 4 minutes, until the crust crackles when you press it. Do not toast it dry. Split it lengthwise, not all the way through.
On screen. Heat the oven to 180°C / 356°F.… · Warm bread 4 min
Scene 9 · step · 7s
Step 5
Shot. Bánh mì thịt nướng: an open loaf being filled. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Fill 2 min in real time.
Voiceover. Lay pork, the squeezed pickles, 80 g cucumber spears, 16 g cilantro, and 12 g sliced jalapeño into the loaf. Drizzle 16 g soy sauce over the pork, not over the herbs. Close the loaf and press once with your palm.
On screen. Lay pork, the squeezed pickles, 80… · Fill 2 min
Scene 10 · step · 7s
Step 6
Shot. Bánh mì thịt nướng: a cut sandwich showing pork and pickles. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Cut and serve in real time.
Voiceover. Cut into 4 sandwiches. Eat them while the crust still crackles and the pork is warm. A cold crust means the bread waited too long.
On screen. Cut into 4 sandwiches. Eat them… · Cut and serve
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. The crust crackles, the pork is tan with a few charred edges, and the pickles are still crisp.
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. The sandwich is soggy. You did not squeeze the pickles, or you soaked the bread in soy. Drain the vegetables and use one spoon of sauce. It tastes like a plain sub. The loaf was soft and untoasted, or the pork never charred. Warm the crust and get color on the meat.
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. Assemble only what you will eat. Keep the pork and pickles separate in the fridge up to 3 days and warm the pork and the bread again.
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 356 calories, with 29.7 grams of protein. Pai marks it Moderate.
On screen. 356 kcal · 29.7 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 sandwiches. Eat while it is at its best.
On screen. Bánh mì thịt nướng
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 Bánh mì thịt nướng 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.