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": "cc7173fa29b04dcba5437825d735c49e",
    "updated": "2025-05-19T00:49:35.408Z",
    "title": "Vietnamese Beef Pho",
    "subtitle": null,
    "description": "This soup is served with fresh garnishes and a variety of sauces. Fill a large saucepan with water to allow each guest to customize their meal to their liking. Because the meat is cooked in the bowl, the soup is a bit unique. The beef is sliced very thinly, almost translucent. The butcher may be able to slice it for you. The noodles and uncooked beef are drenched in the scalding soup. It only takes a few minutes for the meat to cook in the boiling broth before it is garnished.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mixed beef leg bones, shin, knuckle and marrow bones",
          "ginger, 2 large hands, halved lengthwise",
          "large garlic, halved crosswise",
          "medium yellow onion, halved lengthwise",
          "cinnamon",
          "whole black peppercorn",
          "pods whole star anise",
          "beef brisket",
          "kosher salt, to taste",
          "fish sauce, plus more to taste",
          "boneless sirloin steak",
          "flat rice noodle, cooked according to package instructions"
        ]
      },
      {
        "section": "Servings",
        "ingredients": [
          "fresh mung bean sprouts",
          "red onion, very thinly sliced lengthwise",
          "jalapeño, sliced into thin rounds",
          "bunch fresh thai basil",
          "lime, cut into wedges",
          "hoisin sauce",
          "sriracha"
        ]
      }
    ],
    "instructions": [
      "In a large stockpot, place the beef bones and cover with cold water by 2 inches (5 cm).",
      "Bring the mixture to a boil over high heat and cook the bones for 10 minutes to remove impurities, blanching the bones.",
      "Preheat the broiler and place a rack in its uppermost position in the oven.",
      "Rinse the bones under cold running water in a colander.",
      "Return the blanched bones to the stockpot and stir.",
      "Arrange the cut side up of the ginger, garlic, and onion on a rimmed baking sheet and broil on high for 5 minutes.",
      "Add the cooked vegetables to the stockpot with the bones after removing them from the oven.",
      "Toast all of the spices together in a medium skillet over medium-high heat for about 5 minutes, stirring regularly, until they begin to brown in patches and become aromatic.",
      "Pour the roasted spices into the stockpot and bring to a simmer.",
      "Add the brisket to the stockpot and season it thoroughly with salt.",
      "Add water to the pot until everything is submerged by 1 inch (2 cm).",
      "When the brisket is fork-tender, skim off and discard any excess fat from the surface as needed.",
      "Continue cooking for another 2-3 hours.",
      "Transfer the brisket to a platter and let it cool completely before slicing.",
      "Keep the brisket in the fridge until ready to eat.",
      "Simmer the soup for an additional 3-4 hours to extract maximum flavor.",
      "Remove the bones and aromatics with tongs and discard them.",
      "Strain the broth slowly into a large saucepan through a fine mesh strainer.",
      "Add the fish sauce after skimming off the fat from the soup. Add more to taste if desired.",
      "Slice the brisket very thinly.",
      "Slice the sirloin steak very thinly against the grain.",
      "Top the noodles with the sliced brisket and raw steak before serving.",
      "Ladle hot broth over the noodles and beef and serve with bean sprouts, red onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha on the side.",
      "Serve immediately.",
      "Enjoy!"
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]