Ingredients

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

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