Ingredients

• 2 Tbsp(s) Red Boat Fish Sauce
• 1 medium carrot, cut in large chunks
• 2 whole(s) leeks, trimmed and sliced in half
• 40 ounce(s) free-range chicken feet (prepped)
• 1/3 Tbsp(s) apple cider vinegar

• 2 Tbsp(s) Red Boat Fish Sauce
• 61 g carrot, cut in large chunks
• 178 g leeks, trimmed and sliced in half
• 1120 g free-range chicken feet (prepped)
• 4.5 g apple cider vinegar