I first learned to make these smoothies in high school back in Austin. Aside from California, Texas is home to the largest Vietnamese population in the States. I learned more about the history behind this in an Asian Studies class in college. Basically, following the Vietnam War, the Vietnamese immigrants were siphoned through resettlement agencies whose goal was to "minimize the impact on local communities." So, they scattered the new immigrants throughout the States to godforsakenly cold areas. This didn't stop them from gravitating to more sensible climates. Ergo, Texas.
My brother used to eat avocados straight out of the skin with a spoon (maybe he still does). He calls it "green butter;" the Vietnamese call it "butter fruit." Being from Texas, I know avocados to be used to savory preparations like guacamole. My mind screamed in protest when I learned of avocados being used in smoothies. Whatevs. You just have to try it.
The traditional Vietnamese recipe calls for avocados, milk, sugar and condensed milk. I added in a few flavor enhancers (lemon zest and mint) to brighten up and enhance the avocado flavor. The result was what I'm sure Jesus sips on every day perched atop a pearly gate.
