Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7899f89c36724b1fac41a53fcceb2ff7",
    "updated": "2025-05-18T05:53:04.668Z",
    "title": "Vietnamese Beef Pho",
    "subtitle": null,
    "description": "Prepared just before serving and personalized at the table with an array of garnishes, pho represents the ultimate bowl meal experience. While the classic broth typically simmers for several hours, our straightforward method infuses rich, aromatic flavors into store-bought beef broth in just 30 minutes, using onion, ginger, cinnamon, star anise, and cloves. Instead of carefully slicing steak, which is traditionally cooked in the hot broth at the last moment, store-bought shaved steak—commonly used for steak sandwiches—works perfectly.",
    "ingredients": [
      {
        "section": "For the broth",
        "ingredients": [
          "onion, quartered through root end, divided",
          "beef broth",
          "fish sauce, plus extra for serving",
          "piece ginger, sliced into thin rounds",
          "cinnamon stick",
          "sugar",
          "star anise pods",
          "whole cloves"
        ]
      },
      {
        "section": "For the noodles and toppings",
        "ingredients": [
          "rice noodles",
          "shaved steak",
          "bean sprouts",
          "fresh cilantro leaves",
          "lime wedges"
        ]
      }
    ],
    "instructions": [
      "Slice one onion quarter as thinly as possible and set aside until serving.",
      "In a large saucepan, bring the remaining three onion quarters, beef broth, 1 cup water, fish sauce, ginger, cinnamon stick, sugar, star anise, and cloves to a boil. Reduce heat to medium-low and let simmer for 30 minutes.",
      "While the broth simmers, pour 2 quarts of boiling water over the noodles in a bowl and stir to separate them.",
      "Allow the noodles to soak until they become soft and pliable but not fully tender, stirring once halfway through, about 8 to 10 minutes.",
      "Drain the noodles, then rinse with cold water until the water runs clear, shaking gently to remove excess water.",
      "Strain the broth through a fine-mesh strainer into a 4-cup liquid measuring cup, adding water as needed to reach 3 cups. Discard solids.",
      "Combine the noodles and broth in the now-empty saucepan, bring to a boil, and cook until the noodles are tender, about 1 minute.",
      "Season to taste with salt and pepper.",
      "Divide the hot broth and noodles among individual serving bowls, then stir in the thinly sliced onion and shaved steak.",
      "Top each bowl with bean sprouts and cilantro.",
      "Serve immediately, passing lime wedges and extra fish sauce on the side."
    ],
    "notes_ingredients": "If shaved steak is unavailable, freeze 8 ounces of trimmed strip steak until very firm, then slice thinly (about ⅛ inch) against the grain.",
    "notes_instructions": "The strained broth can be refrigerated for up to 2 days; reheat by bringing it to a boil before serving. \nCUSTOMIZE IT:\nAn abundance of fresh herbs is typical in pho; if available, add Thai basil for enhanced flavor. Consider drizzling sriracha or hoisin sauce for added taste. \nFor variation, sautéed shrimp or cubed tofu can be used in place of beef."
  }
]