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": "5041eefc5e6247f9aceb89fd5e3f0f36",
    "updated": "2025-05-18T22:48:20.910Z",
    "title": "Authentic Pho",
    "subtitle": null,
    "description": "This genuine bowl of pho takes some time, but it's well worth the effort. The secret lies in the broth, which is prepared by slowly simmering the ingredients for at least 6 hours.",
    "ingredients": [
      {
        "section": "For the broth",
        "ingredients": [
          "beef marrow or knuckle bones",
          "beef chuck, cut into 2 pieces",
          "pieces ginger, halved lengthwise, lightly bruised with the flat side of a knife",
          "yellow onions, peeled and charred",
          "fish sauce",
          "rock sugar (found at asian markets) or granulated sugar",
          "whole star anise, lightly toasted in a dry pan",
          "whole cloves, lightly toasted in a dry pan",
          "sea salt, or taste"
        ]
      },
      {
        "section": "For the Pho",
        "ingredients": [
          "dried rice noodles (banh pho), soaked and cooked according to package instructions",
          "beef sirloin, slightly frozen, then sliced paper-thin across the grain",
          "yellow onion, sliced paper thin",
          "scallions, cut into thin rings",
          "chopped cilantro",
          "bean sprouts",
          "asian basil (may substitute regular basil or mint).",
          "saw-leaf herb leaves (optional).",
          "thai bird chili peppers or serrano chili pepper, cut into thin rings",
          "lime, cut into 6 thin wedges",
          "freshly ground black pepper",
          "chili sauce, to taste (optional).",
          "hoisin sauce, to taste (optional)."
        ]
      }
    ],
    "instructions": [
      "Bring 6 quarts (24 cups) of water to a boil in a large stockpot.",
      "Meanwhile, place the beef bones, beef chuck, and just enough water to cover them in a smaller saucepan.",
      "Bring this mixture to a boil, then simmer for another 5 minutes.",
      "Remove the saucepan from the heat and, using tongs, transfer the beef and bones to the larger pot of boiling water.",
      "Discard the water used to cook the meat to result in a broth with fewer impurities.",
      "Once the water reaches a boil again, reduce the heat to a low simmer.",
      "Skim off any foam that forms on the surface.",
      "After the ginger and onions have been browned, stir in the fish sauce and sugar.",
      "Simmer over low heat, scraping off any foam that forms, for around 40 minutes, or until the beef chuck is cooked.",
      "Make sure the broth does not reach a rolling boil. The surface should only show occasional bubbles to prevent cloudiness.",
      "Remove one piece of the chuck from the broth, place it in a of cold water, and let it sit for 10 minutes.",
      "Drain the chuck, slice it very thinly, and store it in the refrigerator.",
      "Put the second piece of chuck back into the broth and continue to simmer over low heat for another 30 minutes.",
      "After the soup has simmered for a total of 1 hour and 10 minutes, place the star anise and cloves inside a spice bag or piece of cheesecloth, and drop it into the pot.",
      "Allow the spices to infuse the broth for another 30 minutes until aromatic (a total simmer time of 2 hours).",
      "Remove and discard the onion and spice bag.",
      "Keep the chuck in the pot and continue to simmer gently, skimming any foam as needed, until ready to assemble the pho. The broth may taste somewhat salty, but it balances with the noodles and toppings.",
      "Strain the broth and discard any solids left behind.",
      "Place the cooked noodles into warmed bowls. If the noodles are cold, briefly dip them in boiling water to reheat and prevent cooling the soup.",
      "Top the noodles with a few slices of the raw sirloin and the thinly sliced chilled beef chuck.",
      "Ladle 2 to 3 cups of broth into each bowl (a ratio of about 1 part noodles to 3 parts broth).",
      "The raw beef will cook gently in the hot broth.",
      "Garnish with thinly sliced onions, scallions, and chopped cilantro.",
      "Serve immediately, allowing each diner to customize their bowl with bean sprouts, herbs, chili peppers, lime wedges, and black pepper as desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]