A hidden oasis in Shoreline, this small, cozy pho shop feels like something likely to be found in the heart of Hanoi. The name is more than a sales tactic; the quality of the pho is evident in the intense aroma and tender meats that Vietnamese patrons swear by.

This Bitter Lake restaurant has a fantastic menu of traditional Vietnamese dishes like broken rice plates, fresh vermicelli, and one of the largest banh xeos (savory fried crepes) in town. The pho is refined and jam-packed with umami, and the portions are generous.

The banh mi at this Northwest Seattle spot lives up to its top billing, but the pho delivers in the crucial rainy months. This is one of a handful of places serving legitimate oxtail pho, whose tender beef chunks are served with a side of spicy garlic and a savory, oily paste to complement the warm, hearty broth.

Vietnamese siblings Trinh and Thai Nguyen— who came to the U.S. as refugees — explore the food of their childhood at this modern Bainbridge Island restaurant. Southeast Asian flavors meet locally farmed and foraged ingredients in dishes like pho served dry-aged ribeye or mushrooms.

While this Belltown restaurant is mostly known for its fusion snacks such as banh mi burgers, the pho here can’t be overlooked. The standard version comes loaded with shredded meat and vegetables, but one spin includes the satay pho, blending flavors from other southeast Asian cuisines rather successfully.

Notable for its $50 giant bowl of pho that serves four people, Dong Thap has made a name for itself based on the quality of the pho offering and word of mouth. The appeal isn’t just for the spectacle either, as the broth has a deep earthy taste and the hand-pulled noodles soak up the flavors quite nicely. Open for takeout, dine-in, and its ownin-house delivery.

The Pham family’s Pho Bac “boat” restaurant was a pioneer in the Vietnamese dining scene — and the more modern Pho Bac Sup Shop continues its legacy with aplomb in Little Saigon. Tender beef falls off massive beef ribs on its internet-famous pho or on the spicy bun bo hue. Pair the fragrant bowls of broth with cocktails made with passionfruit and mango or herbaceous drinks made with Thai basil and Vietnamese coriander. And last fall, owner Yenvy Pham開了一個說話easy-style Vietnamese bar, Phocific Standard Time, above the downtown location.

A staple in the Little Saigon section of the International District, Pho So 1 stands out thanks to its assortment of high-quality meats, everything from beef and well-done flank to fatty flank, tendon, and tripe. Each and every item is a treat to soak in the rich pho broth.

Extra sauces are nice to have on hand, but the best pho barely needs them. Case in point: This Othello spot has broth that’s rich and well-seasoned but not overpowering. It also has a variety of pho selections not commonly found elsewhere, including seafood pho, curry pho, and spicy lemongrass pho.

Pho enthusiasts in the south end rave about this spot, and with good reason. The options here are simple, delicately flavored, and loaded with umami, and there are other Vietnamese soups available — such as canh chua — for those who want to mix it up.

This new Vietnamese restaurant in Haller Lake has been impressing local restaurant owners and food writers with its northern Vietnamese dishes, including its pho. Options include a beef short rib pho and tripe pho, duck pho, shrimp pho, and an unusual spicy mala pho with rare steak. It’s regularly packed with families speaking Vietnamese and is a favorite of Monsoon and Ba Bar co-owner Eric Banh. The business already seems to be a success for first-time restaurant owner Anh Le, who previously worked atTamarind Treerestaurant in the Chinatown-International District.