Breakfast · 10 min · vietnamese

Sinh To Bo

This is the kind of Vietnamese breakfast you’ll make on repeat — ripe avocados and sweetened condensed milk, 10 minutes, big payoff. The macros do the talking: 6g protein, 36g carbs, and 18g fat in every 330-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 Ripe avocados
• 1/3 cup Sweetened condensed milk
• 1 cup Whole milk
• 2 cups Ice cubes
• 1 tbsp Sugar
• 1 pinch Salt

Steps

1. Choose avocados that yield to gentle pressure at the stem end. Underripe avocado makes a grassy, bitter smoothie no amount of condensed milk can rescue.
2. Add the condensed milk to the blender first, then the avocado flesh, milk, sugar, salt, and ice. Condensed milk is both the sweetener and the cream here, so measure with intent.
3. Blend until completely smooth and thick enough to eat with a spoon, about 1 full minute. Pause and scrape down the sides once halfway.
4. Taste and adjust: more condensed milk if it needs sweetness, a splash of milk if it is too thick to pour.
5. Serve immediately in tall glasses. Avocado oxidizes fast, so this is a make-it-and-drink-it situation, not a meal-prep one.

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