Dry-Toasted Leek Side with Garlic and Sherry

Dry-toasting vegetables in a heavy pan mimics the intense, direct heat of traditional charcoal braziers foundational to Laotian home cooking. By heavily toasting thick leek sections in a dry skillet before softening them with a sharp splash of sherry, the allium collapses into a naturally sweet, smoky core. Smoked paprika deepens the illusion of the hearth, while toasted sticky rice powder binds the juices and grounds this robust vegetable accompaniment with an essential nutty crunch.

Prep time: 10 minutes Cook time: 15 minutes Servings: 4

Ingredients

• Thick leeks (white and pale green parts only)
• Whole garlic cloves
• Toasted sticky rice powder (khao khoua)
• Smoked paprika
• Dry sherry
• Light soy sauce
• Palm sugar
• Neutral high-heat cooking oil
• Fresh cilantro
• Fresh mint
• Fresh dill

Instructions

1. Slice the leeks into thick, uniform rounds and leave the garlic cloves intact in their papery skins.
2. Heat a heavy carbon steel or cast iron skillet over medium-high heat, wiping the surface with a very thin film of neutral oil until just faintly smoking.
3. Arrange the leek rounds and unpeeled garlic in the dry pan, toasting them completely undisturbed until deeply blackened and blistered on the bottom.
4. Flip the leeks and garlic to toast the opposite side until the exteriors are charred and the interiors of the leeks are visibly collapsing and tender.
5. Remove the pan from the heat briefly to carefully extract the hot garlic cloves, peeling and crushing them into a rough paste before returning them to the skillet.
6. Dust the warm vegetables heavily with smoked paprika and toasted sticky rice powder, tossing gently to coat the leeks in the earthy, savory crust.
7. Deglaze the pan with the dry sherry, allowing the liquid to hit the hot iron and almost instantly evaporate, leaving behind a highly concentrated, tart glaze.
8. Season the toasted leek mixture with light soy sauce and a small scrape of palm sugar, tossing a final time to distribute the flavors before transferring to a serving platter.

Notes

The imperative finishing element for this dish is a generous, coarse mixture of fresh cilantro, mint, and dill tossed through the warm leeks just before serving. In Laotian cuisine, fresh herbs are never treated as a mere garnish; they act as a sharp, aromatic counterbalance to the deep, smoky sweetness of the toasted alliums and the richness of the sticky rice powder.

Serve this side alongside a hearty vegetable larb or a rich, coconut-braised taro main, as the tart sherry and robust earthiness of the paprika require intensely seasoned companions. If you cannot find toasted sticky rice powder at an Asian grocer, you can slowly dry-toast raw glutinous rice in a dry skillet until deeply golden and grind it to a coarse powder in a mortar and pestle.