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Bánh mì lò
A 9:16 storyboard, 107 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 lò, 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 lò. The bakery loaf: a hotter deck, heavier steam, and a rice-flour crust that shatters. Here is the whole thing, one move at a time.
On screen. Bánh mì lò
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bánh mì lò, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bánh mì lò. The bakery loaf: a hotter deck, heavier steam, and a rice-flour crust that shatters.
On screen. Bánh mì lò
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, water, active dry yeast, 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, Large bowl, Baking steel or stone, Sheet pan, Parchment, Oven, Steam pan, Cooling rack.
On screen. Scale · Large bowl · Baking steel or stone
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-o-lo-vn-banh-mi-o-lo-5
Step 1
step · vietnam
Scene 5 · step · 7s
Step 1
Shot. Bánh mì lò: a baking steel heating in the oven. 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 steel 30 min in real time.
Voiceover. Put a baking steel on the middle rack. Heat the oven to 250°C / 482°F for 30 minutes so the steel is actually hot, not just the air. Weigh 500 g bread flour, 310 g cool water, 5 g yeast, 20 g sugar, 8 g salt, and 8 g rice vinegar.
On screen. Put a baking steel on the middle… · Heat steel 30 min
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-o-lo-vn-banh-mi-o-lo-6
Step 2
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Scene 6 · step · 7s
Step 2
Shot. Bánh mì lò: a smooth dough in a bowl. 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 10 min in real time.
Voiceover. Mix the flour, water, yeast, sugar, salt, and rice vinegar into a smooth dough. Knead 10 minutes. The vinegar is for the crust, not a sour taste. The dough should clear the bowl and still feel soft.
On screen. Mix the flour, water, yeast, sugar,… · Knead 10 min
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-o-lo-vn-banh-mi-o-lo-7
Step 3
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Scene 7 · step · 7s
Step 3
Shot. Bánh mì lò: dough folded once in the bowl. 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 Proof 70 min in real time.
Voiceover. Cover the bowl. Proof at about 26°C / 79°F for 70 minutes, with one fold at 35 minutes. It should double. This is the long rest. Start any pickles only after this dough is covered.
On screen. Cover the bowl. Proof at about 26°C… · Proof 70 min
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-o-lo-vn-banh-mi-o-lo-8
Step 4
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Scene 8 · step · 7s
Step 4
Shot. Bánh mì lò: thin ropes 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 10 min in real time.
Voiceover. Divide the dough into 6 pieces of about 140 g. Rest them 10 minutes under a towel. Then roll each into a 25 cm / 10 inch rope with tapered ends, the shape a Saigon bakery uses for a sandwich loaf.
On screen. Divide the dough into 6 pieces of… · Shape 10 min
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Step 5
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Scene 9 · step · 7s
Step 5
Shot. Bánh mì lò: rice-floured loaves proofing. 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 Proof 35 min in real time.
Voiceover. Dust the tops with 20 g rice flour. Set them on parchment. Proof 35 minutes, until a poke springs back slowly. The rice flour is what shatters. Do not brush it off.
On screen. Dust the tops with 20 g rice flour.… · Proof 35 min
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-o-lo-vn-banh-mi-o-lo-10
Step 6
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Scene 10 · step · 7s
Step 6
Shot. Bánh mì lò: loaves on a hot steel. 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 8 min at 250°C / 482°F in real time.
Voiceover. Slide the parchment onto the hot steel. Pour 150 g water into a pan on the bottom rack and shut the door. Bake at 250°C / 482°F for 8 minutes. The crust should blister.
On screen. Slide the parchment onto the hot… · Bake 8 min at 250°C / 482°F
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-o-lo-vn-banh-mi-o-lo-11
Step 7
step · vietnam
Scene 11 · step · 7s
Step 7
Shot. Bánh mì lò: blistered crackly loaves. 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 Finish 7 min at 220°C / 428°F in real time.
Voiceover. Pull the steam pan out. Bake 6 to 8 minutes more at 220°C / 428°F, until the crust is mottled gold and crackles when tapped. A pale loaf needs 2 more minutes. A nearly black loaf is already past the point. Pull it.
On screen. Pull the steam pan out. Bake 6 to 8… · Finish 7 min at 220°C / 428°F
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-o-lo-vn-banh-mi-o-lo-12
Step 8
step · vietnam
Scene 12 · step · 7s
Step 8
Shot. Bánh mì lò: a loaf broken open 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 Cool 25 min in real time.
Voiceover. Cool on a rack 25 minutes. The crumb should look like a fine web, and the crust should flake when you press it. Serve these the same day.
On screen. Cool on a rack 25 minutes. The… · Cool 25 min
Scene 13 · 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 rice-flour crust blisters and crackles, the color is mottled gold, and the crumb is a fine open web rather than a tight sandwich crumb.
On screen. Doneness
Scene 14 · 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 crust is dull and leathery. The steel was not hot, or you skipped the steam. Heat the steel a full 30 minutes and add the water as the bread goes in. The bottoms scorched before the tops colored. The steel was too close to the bottom element. Use the middle rack next time and finish at 220°C / 428°F.
On screen. Common fixes
Scene 15 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. These dry out faster than the home loaf because the crust is thinner. Eat them the day you bake them, or freeze them the same afternoon.
On screen. Storage
Scene 16 · 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 329 calories, with 10.6 grams of protein. Pai marks it Moderate.
On screen. 329 kcal · 10.6 g protein · Moderate
Scene 17 · 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 loaves. Eat while it is at its best.
On screen. Bánh mì lò
Scene 18 · 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 lò 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.