Phở 99 Authentic Vietnamese

"A hidden oasis in Shoreline, this cozy pho shop feels like something likely to be found in Vietnam. The beef-based pho has perhaps the best depth of flavor in the Seattle area. There are non-beef options as well, including a vegetarian broth with tofu and vegetables, but beef is the main draw here. Do as the Vietnamese patrons do by ordering lychee water as a refreshing treat upon getting seated." - Jay Friedman

"When it comes to phở, table set up can be just as important as noodle chew and broth flavor. Pho 99 Authentic Vietnamese in Shoreline nails that requirement with plenty of fish sauce, hoisin, and Lysol wipes for the unavoidable aftermath of nonstop slurping. Their #7 with rare beef and plump meatballs is a must-order, but the other stuff is great too, including charred short rib plates and towering lemongrass chicken vermicelli bowls. The straightforward dining room along Aurora is small but comfortable, good for a casual weeknight dinner in your finest sweatpants. And though you may have to circle the block a few times since the lot is small, the hassle is well worth it." - Kayla Sager-Riley

"A hidden oasis in Shoreline, this cozy pho shop feels like something you’d find in Vietnam. The beef-based pho has perhaps the best depth of flavor in the Seattle area. There are non-beef options as well, including a vegetarian broth with tofu and vegetables, but beef is the main draw here. Bun rieu (tomato crab noodle soup) is another quality soup choice from a menu that also includes a variety of appetizers, bun (rice vermicelli), and rice dishes. Do as the Vietnamese patrons do by ordering lychee water as a refreshing treat once you’re seated." - Jay Friedman

"Also consider heading up to Pho 99 Authentic Vietnamese for some of Seattle’s best pho." - Harry Cheadle

"A hidden oasis in Shoreline, this small pho joint lives up to its name. The quality of the pho is evident in the intense aroma and tender meats that Vietnamese patrons swear by. Available for takeout daily, but best to call ahead for hours." - Eater Staff