5 Minute Recipes/ Asian Recipes/ Breakfast/ Drinks/ Recipes/ Vietnamese

Creamy Vietnamese Avocado Smoothie – Sinh To Bo

28/04/2021

You’re only 4 ingredients away from this creamy Vietnamese Avocado Smoothie (Sinh To Bo). Whip up this green smoothie in a blender and have it ready to drink in under 5 minutes!

A glass and a bottle filled with green avocado smoothie, sitting on a folded cloth.

Why We Love This

This is a drink that’s so filling, it doubles as a meal! Avocado smoothies make a great breakfast, dessert or snack.

You can make these a day in advance. So if you need to race out the door, have a grab-and-go cup in the fridge to save time.

A glass of the finished Vietnamese avocado smoothie.

What is Sinh To Bo (Vietnamese Avocado Smoothie)? 

Sinh Tố Bơ are sweet smoothies made from avocado blended with milk, yoghurt or coconut milk.  These iconic thick green smoothies are often sweetened with condensed milk.

Almost as popular as Vietnamese iced coffee and three colour dessert (che ba mau), Vietnamese Avocado Smoothies (sinh to bo) can usually be found at street stalls and restaurants, or made at home. It pairs deliciously alongside Vietnamese dishes like crispy fried spring rolls or chicken noodle salad.

Unlike Western cultures, where avocados are eaten as a savoury ingredient in salads or on toast, avocado is a staple dessert or sweetened snack throughout Southeast Asia.

What You’ll Need

  • Avocado – Hass or Shepard will give you the creamiest result, but you can use any avocado you have on hand. Just make sure it’s ripe! You can even pre chop them and keep them in portions in an airtight container in the freezer.
  • Coconut Yoghurt – Coconut yoghurt is a great non-dairy yoghurt that gives the smoothie a slight tartness, with a hint of coconut that complements the avocado perfectly. Traditionally, homestyle versions just use plain yoghurt, regular milk or coconut milk. Sub with any of these.
  • Milk – We used whole fat milk for the creamiest result. Sub with any milk or non-dairy mylk for a similar result.
  • Condensed Milk – The key ingredient to sweeten the avocado. You can double the amount for an extra sweet experience, or sub with honey, maple syrup, 2 dates or 1 chopped and frozen banana.
All the ingredients laid out for Vietnamese avocado smoothie.

Wandercook’s Tips

  • Make it Extra Cold – Freeze the avocado beforehand for an extra cold thick shake style smoothie. You can even throw in a handful of crushed ice.
  • To Serve – Tall glasses work well so you can serve it with a straw. Short glasses work if you’d like to have it as a dessert and eat it with a spoon. You could also top with fresh fruit, shaved coconut and crushed nuts to turn it into a smoothie bowl!

FAQs

Can I make avocado smoothies without condensed milk?

Yes! Condensed milk acts as a sweetener for Vietnamese style avocado smoothies, so there’s plenty of substitutions available. Replace with honey, maple syrup, palm sugar, 2 dates or even a frozen and chopped banana.

What’s the best avocado to use for smoothies?

Hass avocados work well in smoothies due to their creamy texture and size. Shepard varieties also work just as well. The key is using ripe avocados to guarantee that creamy result.

Can I make avocado smoothies in advance?

You can make Vietnamese avocado smoothies up to 24 hours in advance and store in the fridge. After the 24 hour mark, it will start to turn brown and lose the nice creamy texture and flavour. It will work if you make it before bed, ready to grab and go as a breakfast smoothie in the morning.

Variations

  • Make it a Chocolate Shake! – Add 1-2 tbsp of cocoa or cacao powder along with a chopped frozen banana and 1 tsp of cinnamon.
  • Make it Vegan – Swap out the milk for coconut, oat or almond milk, and the condensed milk for palm sugar or the other naturally sweet substitutes listed above.
Swirled texture on top after pouring avocado smoothie into a glass to serve.

For more sweet Asian drinks, try these next:

★ Did you make this recipe? Please leave a comment and a star rating below!

Close up shot of a glass of Vietnamese avocado smoothie.

Creamy Vietnamese Avocado Smoothie – Sinh To Bo

You’re only 4 ingredients away from this creamy Vietnamese Avocado Smoothie (Sinh To Bo). Whip up this green smoothie in a blender and have it ready to drink in under 5 minutes!
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drink
Cuisine: Vietnamese
Servings: 1 drink
Calories: 637kcal
Author: Wandercooks
Cost: $5

Equipment

  • Blender

Ingredients

  • 1 avocado ripe, chopped and can be frozen
  • ¾ cup coconut yoghurt 150 ml / 5 floz, sub coconut milk or natural yoghurt
  • ½ cup milk 125 ml / 4 oz sub coconut milk or oat milk
  • 2 tbsp condensed milk sub honey, palm sugar or chopped and frozen ripe banana

Instructions

  • Place the chopped avocado, coconut yoghurt, milk and condensed milk into a blender.
  • Blend for 1 minute until smooth, and poor into glasses to serve. Drink immediately, or store in the fridge for up to 24 hours.

Video

Recipe Notes

  • Avocado – Hass or shepard will give you the creamiest result, but you can use any avocado you have on hand. Just make sure it’s ripe! You can even pre chop them and keep them in portions in an airtight container in the freezer.
  • Coconut Yoghurt – Coconut yoghurt is a great non-dairy yoghurt that gives the smoothie a slight tartness, with a hint of coconut that complements the avocado perfectly. Traditionally, homestyle versions just use plain yoghurt, regular milk or coconut milk. Sub with any of these.
  • Milk – We used whole fat milk for the creamiest result. Sub with any milk or non-dairy mylk for a similar result.
  • Condensed Milk – The key ingredient to sweeten the avocado. You can double the amount for an extra sweet experience, or sub with honey, maple syrup, 2 dates or 1 chopped and frozen banana.
  • Make it Extra Cold – Freeze the avocado beforehand for an extra cold thickshake style smoothie. You can even throw in a handful of crushed ice.
  • To Serve – Tall glasses work well so you can serve it with a straw. Short glasses work if you’d like to have it as a dessert and eat it with a spoon. You could also top with fresh fruit, shaved coconut and crushed nuts to turn it into a smoothie bowl!
  • Make it a Chocolate Shake! – Add 1-2 tbsp of cocoa or cacao powder along with a chopped frozen banana and 1 tsp of cinnamon.
  • Make it Vegan – Swap out the milk for coconut, oat or almond milk, and the condensed milk for palm sugar or the other naturally sweet substitutes listed above.

Nutrition

Calories: 637kcal | Carbohydrates: 53g | Protein: 17g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 202mg | Potassium: 1569mg | Fiber: 13g | Sugar: 38g | Vitamin A: 780IU | Vitamin C: 22mg | Calcium: 498mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Creamy Vietnamese Avocado Smoothie - Sinh To Bo

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