Make video
Bánh mì heo quay
A 9:16 storyboard, 79 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 heo quay, 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 heo quay. Slow-roasted pork shoulder with a peppery crust, sliced into a warm loaf. Here is the whole thing, one move at a time.
On screen. Bánh mì heo quay
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bánh mì heo quay, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bánh mì heo quay. Slow-roasted pork shoulder with a peppery crust, sliced into a warm loaf.
On screen. Bánh mì heo quay
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 shoulder, five-spice powder, kosher salt, granulated sugar, garlic. 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, Roasting pan, Rack, Oven, Thermometer, Serrated knife.
On screen. Scale · Roasting pan · Rack
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-heo-quay-vn-banh-mi-heo-quay-5
Step 1
step · vietnam
Scene 5 · step · 7s
Step 1
Shot. Bánh mì heo quay: a pork shoulder with a spice rub. 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 Rub the pork in real time.
Voiceover. Heat the oven to 160°C / 320°F. Pat 800 g pork shoulder dry. Rub it with 3 g five-spice, 6 g kosher salt, 8 g sugar, 9 g garlic, and 10 g rice vinegar.
On screen. Heat the oven to 160°C / 320°F. Pat… · Rub the pork
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-heo-quay-vn-banh-mi-heo-quay-6
Step 2
step · vietnam
Scene 6 · step · 7s
Step 2
Shot. Bánh mì heo quay: pork roasting on a rack. 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 Roast 80 min at 160°C / 320°F in real time.
Voiceover. Set the pork on a rack in a pan. Roast at 160°C / 320°F for 80 minutes, until the thickest center is 63°C / 145°F. If it is behind, give it 10 more minutes and check again.
On screen. Set the pork on a rack in a pan.… · Roast 80 min at 160°C / 320°F
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-heo-quay-vn-banh-mi-heo-quay-7
Step 3
step · vietnam
Scene 7 · step · 7s
Step 3
Shot. Bánh mì heo quay: thin slices of roast pork. 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 Brown 8 min, then rest in real time.
Voiceover. Turn the oven to 230°C / 446°F for 8 minutes to darken the outside. Rest the pork 15 minutes. The temperature will climb a little. Slice it thin against the grain.
On screen. Turn the oven to 230°C / 446°F for… · Brown 8 min, then rest
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-heo-quay-vn-banh-mi-heo-quay-8
Step 4
step · vietnam
Scene 8 · step · 7s
Step 4
Shot. Bánh mì heo quay: roast pork in a 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 Fill and serve in real time.
Voiceover. Warm the baguette at 180°C / 356°F for 4 minutes. Split it. Fill with pork, 80 g cucumber, and 16 g cilantro. Cut into 6 sandwiches.
On screen. Warm the baguette at 180°C / 356°F… · Fill and serve
Scene 9 · 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 center of the roast is at least 63°C / 145°F, the outside is browned, and the slices are thin enough to fold into the loaf.
On screen. Doneness
Scene 10 · 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 pork is tough. It did not rest, or you sliced with the grain. Rest 15 minutes and slice across the grain.
On screen. Common fixes
Scene 11 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Refrigerate sliced pork up to 3 days. Warm slices in a covered pan with a spoon of water.
On screen. Storage
Scene 12 · 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 436 calories, with 29.7 grams of protein. Pai marks it Moderate.
On screen. 436 kcal · 29.7 g protein · Moderate
Scene 13 · 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 6 sandwiches. Eat while it is at its best.
On screen. Bánh mì heo quay
Scene 14 · 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 heo quay 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.