After I wrote about the Indian twist on guacamole, I thought of other Asian uses for avocado. I’ve seen it used in salads with tofu. There is avocado in California sushi rolls. In the Viet repertoire, we enjoy it most often with condensed milk. I grew up with a slightly unorthodox way of eating avocados that I learned from my dad.
When we first arrived in America, he didn’t have a heart condition and reveled in rich Western foods that were suddenly available to us. We were eating buddies and he taught me to appreciate cognac and fine French butter at a very young age. He also introduced me to avocado with sweetened condensed milk.
Dad would carefully cut an avocado in half, remove the seed (pit) then pour the thickened milk into the well. Then he’d use a teaspoon to scoop up the flesh with some of the milk.