Grilled Leeks on a Whim


In our very first post, I mentioned that I’m “de nuoi” or very easy to please/nurture since I can eat something for days and don’t mind left overs. The past two weekends Kim made me com tam suon bi cha (broken rice with pork chops, pork skin and pork custard) and bun thit nuong (vermicelli with grilled pork) to eat for the week. So do I ever have to cook during the week? Well, yes–occasionally things do run out and I have to fend for myself 🙂

Running out of bun thit nuong, I went to the grocery store and saw some beautiful leeks. With no experience cooking them, I bought it on a whim and proceeded to search for a recipe to try. Immediately drawn to Wrightfood’s “easiest, tastiest grilled leeks ever” recipe, I was easily convinced. So I made the grilled leeks as my main course. For the side, I had a left over rib-eye steak which I defrosted and seasoned with just salt and pepper. 

I followed Wrightfood’s recipe exactly– except instead of basil, I used mint since it was what I had.


Grilled Leeks
Printable Recipe

  • 2 medium sized leeks
  • salt and pepper
  • 1 tbs white wine vinegar
  • 2 tbs olive oil
  • 2 tbs chopped mint

Cut off the leafy green end of the leek and keep the slightly green and white portion. Split lengthwise, then halve again across. The leaves of the leek will be tightly packed so split them apart to wash as there are lots of dirt and grit in between. Blanch in boiling water. Drain, dry, drizzle with olive oil and grill. Finish with sea salt, fresh cracked pepper, splash of white wine vinegar and finely chopped mint. In the meantime, the steak was pan seared and finished in the oven.

I must say, it was super easy and the grilled leek was spectacular. Thanks, Matt!


grilled leeks 

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