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Thịt nướng
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 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. Thịt nướng. Thin pork in lemongrass and fish sauce, grilled until the edges char. Here is the whole thing, one move at a time.
On screen. Thịt nướng
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Thịt nướng, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Thịt nướng. Thin pork in lemongrass and fish sauce, grilled until the edges char.
On screen. 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, shallot, fish sauce. 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, Tongs, Knife.
On screen. Scale · Bowl · Grill pan
- 🇻🇳 VietnamSoutheast Asiavn-thit-nuong-vn-thit-nuong-5
Step 1
step · vietnam
Scene 5 · step · 7s
Step 1
Shot. Thịt nướng: thin slices of 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 Slice 5 min in real time.
Voiceover. Slice 500 g pork tenderloin across the grain, about 5 mm / 1/5 inch thick. Thick pieces char outside and stay raw inside on a hot pan.
On screen. Slice 500 g pork tenderloin across… · Slice 5 min
- 🇻🇳 VietnamSoutheast Asiavn-thit-nuong-vn-thit-nuong-6
Step 2
step · vietnam
Scene 6 · step · 7s
Step 2
Shot. Thịt nướng: pork coated in 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. Stir 20 g minced lemongrass, 9 g garlic, 30 g shallot, 20 g fish sauce, 12 g sugar, 12 g neutral oil, and 1 g black pepper in a bowl. Add the pork and turn it until every slice shines. Cover. Marinate 20 minutes in the fridge. Longer than 2 hours makes the pork mushy.
On screen. Stir 20 g minced lemongrass, 9 g… · Marinate 20 min
- 🇻🇳 VietnamSoutheast Asiavn-thit-nuong-vn-thit-nuong-7
Step 3
step · vietnam
Scene 7 · step · 7s
Step 3
Shot. Thịt nướng: a hot empty 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 Heat pan 3 min in real time.
Voiceover. Heat a grill pan over high heat until a drop of water skitters, about 230°C / 446°F on the surface. Do not oil the pan. The pork already has oil.
On screen. Heat a grill pan over high heat… · Heat pan 3 min
- 🇻🇳 VietnamSoutheast Asiavn-thit-nuong-vn-thit-nuong-8
Step 4
step · vietnam
Scene 8 · step · 7s
Step 4
Shot. Thịt nướng: pork slices with charred edges. 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. Lay the slices in one layer. Cook 2 minutes without moving them, until the edges are brown and the meat releases. Turn. Cook 1 to 2 minutes more, until the center is just tan and the thickest slice is 63°C / 145°F, then rest it.
On screen. Lay the slices in one layer. Cook 2… · Grill 4 min
- 🇻🇳 VietnamSoutheast Asiavn-thit-nuong-vn-thit-nuong-9
Step 5
step · vietnam
Scene 9 · step · 7s
Step 5
Shot. Thịt nướng: rested grilled 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 Rest 3 min in real time.
Voiceover. Move the pork to a plate. Rest 3 minutes. The juices should settle, and a cut slice should be tan with no glossy pink. Slice any wide piece into strips before it goes into bread.
On screen. Move the pork to a plate. Rest 3… · Rest 3 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 edges are charred in spots, the center is tan, and the thickest slice has reached 63°C / 145°F after the rest.
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. The pork steamed and turned gray. The pan was crowded or not hot. Cook in two batches and wait until water skitters. It is salty and dry. It sat in fish sauce too long, or it cooked past tan into gray. Keep the marinade to 20 minutes and pull it when the center just loses its pink.
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. Refrigerate up to 3 days. Reheat in a hot pan for 1 minute a side so it does not dry out.
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 190 calories, with 26.7 grams of protein. Pai marks it Moderate.
On screen. 190 kcal · 26.7 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 4 portions. Eat while it is at its best.
On screen. Thịt nướng
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 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.