Cafe Noi

I stop by here every morning for my coffee fix, and it’s always such a great experience! The coffee is consistently delicious (and tastes amazing with any milk alternative ). The staff are always friendly and welcoming—special shoutout to the lovely lady with glasses, and the guy with glasses who both make awesome coffee. Highly recommend if you’re looking for a quick pick-me-up! P.S. Thank you guys for always remembering my favourite biscuit—it really makes my day!

One of my favourite cafes in Cabramatta. The coffee is a reliable Campos blend, the service prompt, and the atmosphere dynamic. This place is always so busy, which tells you all you need to know. I highly recommend.

Great tea and coffee. Quick service. The tea and coffees come with a small biscuit which is super tasty a has a berry flavour, maybe cranberry.

There was a fiery discussion I read not too long ago about why pasta costs more at restaurants than Asian noodle dishes, but on a more positive note it got me thinking about a version of pasta I once tried called 'nui xào bò'. Have you seen it before? It's a Vietnamese pasta! My oldest cousin visited from Vietnam a few years ago and made it for our family brekky one time. It was my first time trying it, and I had initially thought it was some brilliant off-the-whim fusion she had come up with using any ingredient she could find in the fridge and pantry. Then I saw it again on a restaurant menu and realised it was actually a well-known dish in Vietnam! Certainly less commonly seen in Aus though. What on Earth does pasta have to do with Vietnamese cuisine? Well, just like any cross-cultural food phenomenon, you can probably trace the introduction of pasta to an important time interval. Most argue it was during French colonisation (about the same time we received the greatest creation of all time, the Bánh mì baguette ). The word 'Nui' is a re-interpretation of the French word 'nouille', for noodles. Maybe the French showed them the European version of noodles and it stuck. Something like that. I'd love to be a travelling food historian when I'm retired with a comfortable superannuation one day, but I'm not there just yet so take it easy on me if I'm wrong . Back to the food. The best versions I've had have been wok-tossed. The pasta has a dry-ish sauce, but it has a very rich base of tomato paste. Add in onions, fresh tomatoes, garlic and a bit of soy sauce and you can imagine the wonderful flavour that comes through. Everyone seems to do it a bit different. I've seen ground beef, peas and capsicum before. This version, at Cafe Noi in Cabramatta, uses scotch fillet and spinach. And despite being pan-cooked instead of a wok here, they seem to get this marvellous translucency to the pasta - a delight to eat. Get yourself an iced Bạc xỉu too. That is, a Vietnamese coffee with both condensed milk and fresh milk. You're at a cafe after all! The drip filtered coffee is what they're really known for here. Cafe Noi, Cabramatta @cafenoicabramatta : $15-25pp

Loved this cafe on the corner! Had an iced mocha which you can add whipped cream or ice cream to. It was perfectly sweet and refreshing. A few indoor tables, but primarily outdoor seating. Reasonable prices.

Lovely little country town style cafe. A huge contrast with the nearby very corporate Oliver's and Trappers.

My friend and I saw this shop and our first impression was that it was the most beautiful shop on the street! The coffee is moderate, neither amazing nor bad!