Ingredients

• 2 Tbsp(s) Red Boat Fish Sauce
• 2 whole(s) organic leeks, trimmed and sliced in half
• 1 medium organic carrot, cut in large chunks
• 40 ounce(s) organic, connective beef cross-shank bones
• 1/3 Tbsp(s) apple cider vinegar

• 2 Tbsp(s) Red Boat Fish Sauce
• 178 g organic leeks, trimmed and sliced in half
• 61 g organic carrot, cut in large chunks
• 1120 g organic, connective beef cross-shank bones
• 4.5 g apple cider vinegar