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Bánh mì que
A 9:16 storyboard, 86 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 que, 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 que. Thin, sweet-salt breadsticks with a crackly skin, eaten plain or with pâté. Here is the whole thing, one move at a time.
On screen. Bánh mì que
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bánh mì que, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bánh mì que. Thin, sweet-salt breadsticks with a crackly skin, eaten plain or with pâté.
On screen. Bánh mì que
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 bread flour, whole milk, unsalted butter, granulated sugar, kosher salt. 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, Sheet pan, Parchment, Oven.
On screen. Scale · Bowl · Sheet pan
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-que-vn-banh-mi-que-5
Step 1
step · vietnam
Scene 5 · step · 7s
Step 1
Shot. Bánh mì que: foaming yeast in warm milk. 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 Bloom yeast 5 min in real time.
Voiceover. Stir 5 g yeast and 18 g sugar into 160 g milk at 32°C / 90°F. Wait 5 minutes, until it foams. If it stays flat, the milk was too hot or the yeast is dead. Start again.
On screen. Stir 5 g yeast and 18 g sugar into… · Bloom yeast 5 min
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Step 2
step · vietnam
Scene 6 · step · 7s
Step 2
Shot. Bánh mì que: a smooth enriched dough. 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 Knead and proof 50 min in real time.
Voiceover. Add 300 g bread flour, 5 g salt, and 20 g soft butter. Knead 8 minutes, until smooth. Cover. Proof 50 minutes at about 27°C / 80°F, until doubled. This proof comes before any filling or pickle.
On screen. Add 300 g bread flour, 5 g salt,… · Knead and proof 50 min
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Step 3
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Scene 7 · step · 7s
Step 3
Shot. Bánh mì que: thin sticks of dough. 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 Shape and proof 20 min in real time.
Voiceover. Divide into 8 pieces. Roll each into a 28 cm / 11 inch stick. Set them on parchment. Proof 20 minutes, until puffy.
On screen. Divide into 8 pieces. Roll each… · Shape and proof 20 min
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Step 4
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Scene 8 · step · 7s
Step 4
Shot. Bánh mì que: gold breadsticks on a sheet. 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 Bake 13 min at 220°C / 428°F in real time.
Voiceover. Heat the oven to 220°C / 428°F. Bake 12 to 14 minutes, until the sticks are gold and snap when bent. Pale sticks need 2 more minutes.
On screen. Heat the oven to 220°C / 428°F.… · Bake 13 min at 220°C / 428°F
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Step 5
step · vietnam
Scene 9 · step · 7s
Step 5
Shot. Bánh mì que: cooled breadsticks. 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 Cool 10 min in real time.
Voiceover. Cool 10 minutes on a rack. They should crackle. Serve plain, or with a thin smear of pâté.
On screen. Cool 10 minutes on a rack. They… · Cool 10 min
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. The sticks are gold and snap, with no wet streak in the center.
On screen. Doneness
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. They baked into soft logs. They were rolled too thick, or the oven was cool. Roll them skinny and preheat to 220°C / 428°F.
On screen. Common fixes
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. Keep in a paper bag the same day. They soften overnight. Refresh at 180°C / 356°F for 4 minutes.
On screen. Storage
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 176 calories, with 5.4 grams of protein. Pai marks it Moderate.
On screen. 176 kcal · 5.4 g protein · Moderate
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 8 sticks. Eat while it is at its best.
On screen. Bánh mì que
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 Bánh mì que 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.