Vietnamese Avocado Smoothie (Sinh Tố Bơ) was my childhood in a glass.
On hot afternoons, my dad would quietly hand me a tall glass of silky avocado goodness—his way of showing love without words.
Sinh Tố – The Drink You Can’t Skip in Vietnam
In Vietnam, avocados (bơ) aren’t just for toast—they become velvety drinks and desserts that make every sip a delight. On scorching days, nothing cools you down like an ice-cold Sinh Tố or a fruity Chè.
From chikoo and soursop to durian and dragon fruit, street vendors blend tropical fruits into smoothies that instantly refresh.
If the grown-ups had their endless coffee variations—iced coffee with condensed milk, egg coffee, even salt coffee—we kids had our own little paradise: smoothies.
For me, childhood was all about these little joys: thick avocado smoothies, creamy Bánh Flan (Vietnamese flan), frozen Kem Chuối (banana & coconut ice cream), and tangy Sữa Chua (yogurt). Simple treats, big happiness.
Ingredients
Making Sinh Tố Bơ doesn’t take much—just a handful of simple ingredients and a bit of love.
- Avocado – Back home in Daklak, avocados and coffee reign supreme. Locals love Booth 7 and 034 for smoothies—rich, buttery, perfect for blending. My mom even planted a Booth 7 tree, making each harvest a mini avocado festival. Abroad, Hass works, but Fuerte is closest to the real flavor.
- Condensed milk – We love condensed milk in everything—from Bạc Xỉu (white coffee) and cassava cake to Bún Thịt Nướng. In Sinh Tố Bơ, it’s the creamy, sweet heart of the drink.
- Fresh milk – Some folks just use water, but I like fresh milk for that extra creaminess.
- Ice cubes – Ice keeps Sinh Tố Bơ refreshing, but freezing avocado slices for a few hours gives the same icy coolness while keeping the rich, buttery flavor intact.
Instructions
- Scoop the flesh of your ripe avocado into a blender, then pour in the fresh milk and condensed milk. Add your ice cubes—if you’re using a small blender, crushed ice works best.
- Blend everything together until it’s silky smooth and irresistibly creamy.
- Pour your Sinh Tố Bơ into a tall glass, take a moment to admire that gorgeous green, and enjoy it while it’s still icy cold.
Variations & Ideas
Durian lovers – Blend in or top with fresh durian for a bold, aromatic Sinh Tố Bơ Sầu Riêng.
Vegan – Use plant-based milk and vegan condensed milk for a creamy, dairy-free version.
Coffee fans – Add Vietnamese black coffee for a bold avocado coffee, or chocolate syrup for a playful Jus Alpukat.
Coconut lovers – Top with coconut ice cream and toasted coconut flakes for Kem Bơ.
Pudding fans – Add gelatin, chill, and enjoy silky Chè Bơ.
Frozen treats – Mix with whipped cream, freeze in molds, and make creamy avocado popsicles.
Refreshing, Light Bites to Enjoy with Avocado Smoothie
(Vietnamese Meat Pies)
(Gỏi Cuốn)
(Spring Rolls with Chinese Sausages)
Vietnamese Avocado Smoothie (Sinh Tố Bơ)
Ingredients
- 2 Hass avocados (ripe)
- 2½ tbsp condensed milk (to your taste)
- ½ cup fresh milk (120ml)
- 4 ice cubes
Instructions
- In your blender, combine ripe avocado, fresh milk, condensed milk, and ice cubes. If using a mini blender, you could use crushed ice.
- Blend all ingredients until the mixture becomes smooth and creamy.
- Transfer the Sinh Tố Bơ into a glass and enjoy.
Notes
- Frozen avocado works well in this recipe. You don’t need ice in this case.
- Substitute condensed milk and fresh milk with vegan options to make vegan Sinh Tố Bơ.
