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Bánh mì xíu mại
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 xíu mại, 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 xíu mại. Soft pork meatballs and their tomato sauce inside a warm loaf. Here is the whole thing, one move at a time.
On screen. Bánh mì xíu mại
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bánh mì xíu mại, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bánh mì xíu mại. Soft pork meatballs and their tomato sauce inside a warm loaf.
On screen. Bánh mì xíu mại
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 ground pork, 90% lean, shallot, fish sauce, cornstarch, tomato. 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, Skillet with a lid, Serrated knife.
On screen. Scale · Bowl · Skillet with a lid
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-xiu-mai-vn-banh-mi-xiu-mai-5
Step 1
step · vietnam
Scene 5 · step · 7s
Step 1
Shot. Bánh mì xíu mại: small pork balls on a plate. 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 Mix and roll in real time.
Voiceover. Mix 320 g ground pork, 20 g minced shallot, 10 g fish sauce, and 6 g cornstarch for 30 seconds, until just tacky. Roll 12 balls.
On screen. Mix 320 g ground pork, 20 g minced… · Mix and roll
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-xiu-mai-vn-banh-mi-xiu-mai-6
Step 2
step · vietnam
Scene 6 · step · 7s
Step 2
Shot. Bánh mì xíu mại: tomato sauce starting to simmer. 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 Sauce 3 min in real time.
Voiceover. Simmer 160 g chopped tomato with 60 g water for 3 minutes at about 95°C / 203°F, until the tomato slumps.
On screen. Simmer 160 g chopped tomato with 60… · Sauce 3 min
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-xiu-mai-vn-banh-mi-xiu-mai-7
Step 3
step · vietnam
Scene 7 · step · 7s
Step 3
Shot. Bánh mì xíu mại: meatballs in a light tomato sauce. 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 Simmer 14 min in real time.
Voiceover. Add the balls. Cover and simmer 12 minutes, until a cut ball is tan and 74°C / 165°F. Uncover 2 minutes so the sauce turns spoon-coating, not watery.
On screen. Add the balls. Cover and simmer 12… · Simmer 14 min
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-xiu-mai-vn-banh-mi-xiu-mai-8
Step 4
step · vietnam
Scene 8 · step · 7s
Step 4
Shot. Bánh mì xíu mại: meatballs laid into a split loaf. 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 Warm and fill in real time.
Voiceover. Warm the baguette at 180°C / 356°F for 4 minutes. Split it. Spoon in 3 meatballs and a small ladle of sauce per sandwich, then 60 g cucumber and 12 g cilantro.
On screen. Warm the baguette at 180°C / 356°F… · Warm and fill
- 🇻🇳 VietnamSoutheast Asiavn-banh-mi-xiu-mai-vn-banh-mi-xiu-mai-9
Step 5
step · vietnam
Scene 9 · step · 7s
Step 5
Shot. Bánh mì xíu mại: a cut meatball bánh mì. 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 Serve in real time.
Voiceover. Close, press once, and cut into 4. Eat right away, before the sauce softens the crust all the way through.
On screen. Close, press once, and cut into 4.… · Serve
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 meatballs are tan at 74°C / 165°F, the sauce coats them, and the crust is still crisp at the edges.
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 bread dissolved. Too much sauce. Use one spoon per sandwich and eat it immediately.
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 meatballs and bread separate. Refrigerate the meatballs 3 days and reheat until steaming.
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 368 calories, with 23.7 grams of protein. Pai marks it Moderate.
On screen. 368 kcal · 23.7 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 sandwiches. Eat while it is at its best.
On screen. Bánh mì xíu mại
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 xíu mại 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.