Pho Noodle Soup In D.C. | Washington D.C.

It's still early to forecast, but we predict that 2011 will be the year of pho, Vietnam's ubiquitous noodle soup.

This season alone, a hearty new generation of restaurants has opened, ready to ladle. Here are a few standout bowls from recent meals:

Pho DC With dark wood panels and sleek lighting, this Chinatown newcomer doesn't look like a standard pho shop. But the menu is traditional, offering tai (raw slices of eye-of-round steak) and chin, (bite-sized shavings of tender brisket). The Hue's Style bowl ($14) uses thick rice noodles in a richer broth than the typical pho. With a side of meatballs, it's like Vietnam's soupy answer to spaghetti and meatballs.

Noodles on 11 This new restaurant, from the owners of the neighboring Sushi Aoi, highlights broths from across Asia, including Thai tom yum ($11) and green curry (pictured; $10). Diners can choose house-made vermicelli, cellophane or rice noodles, then heighten the mix with lashings from cruets of nam pla, garlicky hoisin sauce or a vibrant, house hot sauce. For a break from soup, try the Hong Kong-style noodles–a spicy tangle of egg noodles tossed with roasted duck ($10) or pork ($9) and ginger and scallions. It isn't soup, but the dish is served with a side of spicy beef broth.