When you don’t have a microplane or a zester, then a vegetable peeler or paring knife will get the job done. This process isn’t recommended if you want uniform curls or a very fine zest. Hold the lime under running water and rub off grime with your fingers. Pat dry with a clean towel. Set a clean cutting board on a stable surface. Place the lime on top of the cutting board and hold it firmly in place near the base. If you are right-handed, hold the lime with your left hand. If you are left-handed, hold it with your right hand. Hold the peeler or knife against the top of the lime, with the blade facing you. Do not try to point the blade away from you, as zesting this way provides less control and increases the odds of cutting yourself. Pull the peeler or knife toward you, pressing lightly into the lime's skin. Ideally, only remove the colored zest portion of the peel, not the white pith underneath. However, press deeper into the pith if it helps keep the knife steady and controlled. Use the same knife to chop the zest into fine pieces. It is now ready to be added to recipes. As for the rest of the lime, wrap it in plastic wrap and place it in the refrigerator for later use.

How would you rephrase that briefly using Vietnamese?
Chỉ sử dụng cách này khi bạn không có các dụng cụ khác. Rửa và làm khô chanh. Đặt chanh lên thớt và giữ chanh bằng tay không thuận. Cố định đồ bào hoặc dao gọt tỉa rau củ. Bào chanh thật cẩn thận. Thái vỏ chanh thành các miếng nhỏ (tùy chọn).