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Bánh mì xá xíu
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 xá xíu, 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 xá xíu. Red-glazed pork shoulder, roasted until the edges lacquer, in a warm loaf. Here is the whole thing, one move at a time.
On screen. Bánh mì xá xíu
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bánh mì xá xíu, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bánh mì xá xíu. Red-glazed pork shoulder, roasted until the edges lacquer, in a warm loaf.
On screen. Bánh mì xá xíu
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, hoisin sauce, honey, sriracha, soy 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, Roasting pan, Oven, Thermometer.
On screen. Scale · Bowl · Roasting pan
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-xa-xiu-vn-banh-mi-xa-xiu-5
Step 1
step · vietnam
Scene 5 · step · 7s
Step 1
Shot. Bánh mì xá xíu: pork strips in a red glaze. 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 Glaze in real time.
Voiceover. Heat the oven to 160°C / 320°F. Stir 40 g hoisin, 24 g honey, 10 g sriracha, 16 g soy sauce, and 6 g garlic. Coat 700 g pork shoulder strips and set them in a small pan.
On screen. Heat the oven to 160°C / 320°F.… · Glaze
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Step 2
step · vietnam
Scene 6 · step · 7s
Step 2
Shot. Bánh mì xá xíu: pork roasting in a small 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 Roast 70 min at 160°C / 320°F in real time.
Voiceover. Roast at 160°C / 320°F for 70 minutes, brushing with the pan sauce at 40 minutes. The thickest strip should reach 63°C / 145°F and feel tender at the edge of a knife.
On screen. Roast at 160°C / 320°F for 70… · Roast 70 min at 160°C / 320°F
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Step 3
step · vietnam
Scene 7 · step · 7s
Step 3
Shot. Bánh mì xá xíu: lacquered pork resting. 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 Lacquer and rest in real time.
Voiceover. Turn the oven to 220°C / 428°F for 8 minutes to lacquer the outside. Rest 12 minutes. Slice thin.
On screen. Turn the oven to 220°C / 428°F for… · Lacquer and rest
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Step 4
step · vietnam
Scene 8 · step · 7s
Step 4
Shot. Bánh mì xá xíu: char siu in a baguette. 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. Fill with pork and 12 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 pork is tender, at least 63°C / 145°F, and the outside is lacquered red-brown, not black.
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 outside carbonized. The final blast was too long. Eight minutes at 220°C / 428°F is enough.
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 up to 4 days. The slices freeze well for a month.
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 424 calories, with 27.1 grams of protein. Pai marks it Moderate.
On screen. 424 kcal · 27.1 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 xá xíu
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 xá xíu 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.