Sinh tố bơ: Vietnamese avocado smoothie

Sinh tố bơ is the Vietnamese avocado smoothie: ripe avocado blended with sweetened condensed milk, milk and ice until thick and creamy. It's served as a sweet drink or dessert, not a savory snack, and it's one of the most popular smoothies at Vietnamese cafés and juice stalls.

If you've only ever eaten avocado on toast or in guacamole, this is a fun way to see it used as a dessert ingredient.

What does sinh tố bơ mean?

Sinh tố means smoothie (the word literally relates to vitamins), and bơ means avocado. Bơ also means butter in Vietnamese, which makes sense once you taste how rich and buttery a ripe avocado blend can be. Say it roughly as "sing toh buh," with a rising tone on tố and a level tone on bơ.

Why avocado is a dessert in Vietnam

In Vietnam, avocados are usually eaten sweet. The Central Highlands, especially Đắk Lắk province, are well known for growing them. At cafés you'll find sinh tố bơ, avocado mashed with condensed milk (bơ dầm) and avocado with coconut ice cream (kem bơ). For many Vietnamese people, the idea of salting avocado feels as surprising as sweetening it does to many Americans.

Sinh tố bơ recipe

Makes 2 glasses. Total time: about 5 minutes.

Ingredients

• 1 large ripe avocado, or 2 small ones (about 7 oz / 200 g of flesh)
• 3 tablespoons sweetened condensed milk, plus more to taste
• 3/4 cup (180 ml) cold whole milk
• 1 cup (about 140 g) ice cubes
• Optional: 1 to 2 teaspoons sugar if you prefer it sweeter

Steps

• 1. Prepare the avocado. Cut the avocado in half, remove the pit and scoop the flesh into a blender. Use avocados that yield slightly to gentle pressure but aren't mushy or stringy.
• 2. Add the liquids. Pour in the condensed milk and milk.
• 3. Add the ice. Add the ice cubes on top.
• 4. Blend. Blend on high for 30 to 60 seconds, until very smooth and thick. If the blender struggles, add a splash more milk.
• 5. Taste. Adjust with more condensed milk for sweetness or more milk for a thinner drink.
• 6. Serve. Pour into glasses and serve right away with a straw or a spoon. Some cafés drizzle extra condensed milk inside the glass first for a striped look.

Tips for the best texture

• Use very cold ingredients. Chilled avocado and milk help the smoothie stay thick without needing too much ice.
• Don't over-ice. Too much ice dilutes the flavor and turns the drink watery as it melts.
• Drink it fresh. Avocado browns quickly once exposed to air. If you need to wait, cover the glass tightly and refrigerate for a short time.
• Pick the right avocado. Hass avocados, the common US variety, work well and give a rich result. Larger, smooth-skinned Florida avocados are lighter and more watery, so you may need less milk.

Popular variations

Vietnamese cafés often mix things up:

• Sinh tố bơ sầu riêng: avocado and durian blended together, a bold, rich combination for durian fans.
• Sinh tố bơ dừa: avocado blended with coconut milk instead of dairy, or with coconut ice cream on top.
• Avocado coffee: a spoonful of strong coffee poured over the smoothie, linking two Vietnamese café favorites. Our guide to how to make Vietnamese coffee at home covers the coffee side.
• Dairy-free: swap the condensed milk for sweetened condensed coconut milk and use oat or coconut milk instead of dairy.

Is it healthy?

Avocados provide fiber, potassium and mostly unsaturated fats. Sweetened condensed milk, on the other hand, adds a fair amount of sugar. Think of sinh tố bơ as a treat rather than a health drink. If you'd like it lighter, use less condensed milk and more regular milk. If you have specific dietary needs, a doctor or registered dietitian can give personal advice.

Allergens

This recipe contains dairy. The durian, coconut and coffee variations add their own considerations, so mention them when serving guests.

Other Vietnamese smoothies to try

Sinh tố is a whole category. Mango (sinh tố xoài), soursop (sinh tố mãng cầu), strawberry (sinh tố dâu) and sapodilla (sinh tố sapôchê) are all common. Most use the same formula: fruit, condensed milk, a little milk and ice. For more simple sweets, see easy Vietnamese desserts to make at home and our list of Vietnamese desserts to know and try.

Chill your avocado for an hour before blending; it's the easiest way to get that thick, café-style texture.