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Nam prik ong
A 9:16 storyboard, 76 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 Nam prik ong, 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. Nam prik ong. Nam prik ong, a dish from Thailand (น้ำพริกอ่อง). Here is the whole thing, one move at a time.
On screen. Nam prik ong
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Nam prik ong, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Nam prik ong. Nam prik ong, a dish from Thailand (น้ำพริกอ่อง).
On screen. Nam prik ong
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, tomato, garlic, thai chili, 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 Wide skillet, Scale, Spatula, Timer.
On screen. Wide skillet · Scale · Spatula
Scene 5 · step · 6s
Step 1
Shot. Photoreal mise en place for the finished dish Nam prik ong, the actual ingredients of this recipe on a wooden board, Thailand home kitchen, natural side light, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Heat a wide pan until it is hot, then add the fat. For Nam prik ong, start here: fry a spoon of pork with tomato and chili into a dry relish.
On screen. Heat a wide pan until it is hot, then add the…
Scene 6 · step · 7s
Step 2
Shot. Photoreal close photograph of Nam prik ong at the middle of cooking, saute, steam or sheen on this exact dish, no text, no hands covering the food, 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 Cook 15 min in real time.
Voiceover. Fry a spoon of pork with tomato and chili into a dry relish.
On screen. Fry a spoon of pork with tomato and… · Cook 15 min
Scene 7 · step · 6s
Step 3
Shot. Photoreal Nam prik ong in its cooking vessel just as it finishes, a spoon lifting one portion of this dish, no text, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. The edges should color and the center should be cooked. Stop when this is true of Nam prik ong: Fry a spoon of pork with tomato and chili into a dry relish.
On screen. The edges should color and the center should be…
Scene 8 · step · 6s
Step 4
Shot. Photoreal finished Nam prik ong on a ceramic plate, three-quarter view, natural window light, the whole finished dish in frame, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Serve from the pan while it is still hot. Nam prik ong is eaten in Thailand as this plate, with the sauce or garnish that belongs to it.
On screen. Serve from the pan while it is still hot. Nam…
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. Nam prik ong is done when the outside has color and the center is cooked through for the protein in the pan.
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. Nam prik ong looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Nam prik ong spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
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. Cool Nam prik ong, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
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 214 calories, with 23.6 grams of protein. Pai marks it Moderate.
On screen. 214 kcal · 23.6 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 4 plates. Eat while it is at its best.
On screen. Nam prik ong
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 Nam prik ong 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.